Ngebesbul (rice crêpes with bananas)

Instructions

1. In a bowl, mix the rice flour, sugar and salt.
2. Gradually add the coconut milk and water while whisking to get a smooth, fluid batter with no lumps.
3. Let the batter rest for 10 minutes at room temperature.
4. Heat a small lightly oiled non-stick pan over medium heat, pour in a ladleful of batter and spread it into a thin crêpe.
5. As soon as the edges lift, flip the crêpe and cook for 30 seconds.
6. Repeat with the remaining batter, lightly oiling the pan between each crêpe.
7. Mash the bananas roughly and spread them in the centre of each crêpe, then roll them up.
8. Heat the coconut milk and the sugar for the topping for a few minutes, then drizzle over the crêpes before serving.