½ cup young coconut meat, canned, cut into ½-inch long strips
¼ tsp salt
In a small pot, add palm sugar and coconut milk and stir over low heat just until the sugar is mostly dissolved. Remove from heat and cool.
In a mixing bowl, add rice flour, mashed banana, shredded coconut, young coconut meat, salt and the sugar-coconut-milk mixture; stir until well combined.
Heat a flat, non-stick pan over medium-low heat. Drop about 1 tablespoon of oil onto the pan into a round shape and cook until the bottom is golden brown, 1-2 minutes. Flip and press down slightly, then cook until the other side is also golden brown.