In a large mixing bowl, combine rice flour, tempura flour, shredded coconut, sugar, and sesame seeds. Create an opening in the middle, and slowly add ice-cold water while whisking to blend. Follow this up by adding in coconut milk and whisking.

Cut the bananas into 3 thin slices each. Submerge all your banana slices into the prepared batter.

Place a large wok or deep-frying pan filled with oil over medium-low heat. If you have them, you can add fresh pandan for extra aroma, totally optional.

Use kitchen tongs to dip the banana slices into the batter, making sure they're well-coated.

Deep-fry the bananas, making sure not to overcrowd the pan, or you'll end up with a sticky mess. Flip regularly for even frying.

Fry until golden-brown and crisp. Take them out and let them drain on a sieve or paper towel to get rid of excess oil.