Bananas In Coconut Milk Kluay Buad Chee Recipes
BANANAS IN COCONUT MILK (KLUAY BUAD CHEE)
This is a typical Thai dessert. Choose bananas that are not too ripe as they need to hold their shape after cooking. This simple dessert is traditionally eaten warm, and sometimes as a snack. Remember to treat coconut milk as you would fresh milk or cream and refrigerate any that is left over. The addition of salt is important as it balances the sweetness of the sauce with the richness of the coconut milk.
Provided by gemboland
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the bananas and cut each into half down the middle of the fruit using a knife (with help from an adult) and then cut the banana across to make 4 or 6 pieces.
- Heat the coconut milk in a pan (This must be supervised at all times) and add the palm sugar and salt.
- Simmer gently until the sugar has melted. Do not cover the pot with its lid.
- Gently add the banana to the coconut milk and simmer until bananas are soft. This should take about 2 minutes. (Again supervision is needed at all times).
- Take care to keep the bananas submerged or they will change colour.
- Adjust sugar and salt to taste.
- Serve immediately in shallow bowls, allowing one banana per person.
Nutrition Facts : Calories 305.6, Fat 22, SaturatedFat 19.3, Sodium 305.1, Carbohydrate 30, Fiber 3.1, Sugar 14.6, Protein 3.3
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- Step 1: Scoop the thick coconut cream from the top of a can of coconut milk into a bowl, and pour the remaining runny milk into a separate bowl.
- Step 2: Now steam 2 unripened, unpeeled bananas on a high heat for about 3 minutes. It is important to use bananas that are not ripe as otherwise they will be too soft and not hold their shape.
- Step 3: Once the bananas have been steamed, carefully peel them, and cut them into quarters, and then cut each quarter lengthways.
- Step 4: Now add the runny coconut milk that we set aside earlier to a saucepan, along with 2 drops of pandan extract (or 2 pandan leaves if you prefer) and stir and heat on a medium heat until the coconut milk begins to bubble. Then add 20g of palm sugar, 20g of white sugar, and 1/4 teaspoon of salt to the saucepan, and stir and heat until the sugar has dissolved in the coconut milk.
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