In a mixing bowl, whisk glutinous rice flour, mashed banana, shredded coconut, salt, and sugar until well combined. Let the batter rest, uncovered, and at room temperature for 15 minutes to soften up the coconut.
Heat a flat, non-stick pan over medium-low heat. Drop about 1 tablespoon of batter onto the pan into a round shape and cook for 1–2 minutes until the bottom is golden brown. Flip and press down slightly, then cook until the other side is also golden brown.
Can be served at room temperature or warm. Drizzle the pang jee with condensed milk and enjoy!
If there is any leftover (even though I highly doubt it), keep the pang jee refrigerated, tightly wrapped, for up to 1 week.
To reheat, microwave until hot and soft, then let cool slightly before serving.
Notes
When you are making pang jee, you need to pay attention to its size. Size matters. American pancakes are for breakfast and are usually around 3~4 inches in diameter. In Thailand, pan jee is a snack and are typically around 1.5 inches in diameter.