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Yim Yam in The Age: Good Food

Yes we made the papers again, this time for our delicious caramelised banana roti recipe – an absolutely brilliant way to use up ripe bananas! Five ways with over-ripe bananas

Yim Yam’s caramelised banana roti

Purchase good quality fresh roti bread from your local Asian grocer or follow the roti bread recipe below.

For the roti

3 cups plain flour
1 tsp salt
3 tbsp oil
1 cup butter, softened
Oil for frying

Mix the flour and salt and add the oil. Rub together until the mixture resembles fine breadcrumbs.
Add water until a reasonably soft dough forms. Roll out on a floured surface into a 20 x 30cm rectangle.
Spread the dough with softened butter and roll it up. Cover with a tea towel and rest for 30 minutes.
Break off pieces of dough and form into tennis ball size pieces.
Roll out each ball into a disc the size of a dinner plate.
Fry in hot oil for 2 minutes on each side.
Place roti on cooling rack.
(Makes 3-4 pieces)

For the caramelised banana roti

1 piece roti bread
1 large banana
4 tsp brown sugar
1 tsp ground cinnamon
1 knob of butter
1-2 tbsp sweetened condensed milk (optional)
Vanilla ice cream, to serve

Slice the banana on an angle into 1cm wedges.
Gently mix together the banana, brown sugar and cinnamon.
On low heat, melt the butter in a medium frying pan.
Add the banana mixture to the butter and gently fry until golden brown.
Place the roti on top of the banana. Gently pat down the roti with a spatula until it sticks to the banana.
Flip the roti and banana by upturning the pan onto a plate, and return to the pan.
Heat for another 1 to 2 minutes until the roti is crisp.
Place the roti and banana on a plate and fold both sides in.
Flip the roti and drizzle with sweetened condensed milk (optional).
Cut in half and serve as is or with vanilla ice cream.

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