Recipe for Banana Loti with Irresistible Toffee Caramel Cream

This recipe by Noam Zigdon details how to prepare Banana Loti with a toffee caramel cream. The dough requires 3 cups of flour, 1/4 cup of coconut cream or milk, one medium egg, 1/2 teaspoon salt, 30 grams of melted butter or oil, and 1/2 cup water. After mixing all ingredients except the butter, the butter is added once the dough is nearly ready, then kneaded until soft and uniform. The dough is divided into 10 equal balls, coated in oil, covered with plastic wrap, and left to rest for about an hour.

After resting, each dough ball is rolled thinly on greased parchment paper into a square resembling a thin flatbread. A medium-thick banana slice is placed in the center, then the dough is folded over to form a closed square. The dough squares are fried in a little oil and butter until golden brown.

For the toffee caramel, 1/2 cup sugar is cooked over low heat until amber and smooth, then 1 cup of coconut cream or milk is added while stirring. Initially, the caramel may clump but will smooth out after boiling. The sauce is then cooled and can be stored in the refrigerator for several weeks, improving with time.

An optional tip is to add a beaten egg to the dough with the bananas for a more uniform texture. The dish is served with ice cream balls, drizzled with the toffee caramel, and sprinkled with chocolate chips or preferred toppings. The recipe concludes with wishes for success and enjoyment.