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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 glutinous 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 batter 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.
Can be served at room temperature or warm. Keep refrigerated, tightly wrapped, for up to 1 week. To reheat, microwave until hot and soft, then let cool slightly before serving.
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