Simple, yet classic Thai dessert, banana in coconut cream or Kluay Buat Chee (กล้วยบวชชี) is one of the nation’s favourite treats. The recipe calls for Thai bananas for its authentic flavour and non-mushy texture when cooked. Palm sugar can be used but white sugar will help the syrup remains bright colour.
Ingredients
- 4 cups (1 litre) water, for pre-boiling bananas
- 400g Thai bananas, halved, lengthwise and crosswise
- 500g coconut milk
- 1 tsp salt
- 1 Pandanus leaf
- 1/4 cup (50g) sugar
Directions
- Bring the water to a boil in a pot, then add the bananas. Let boil for about 3 minutes. This is to prevent the bananas from going mushy when later cooked in coconut broth. Strain them and wait to cool. Discard the water. Peel the bananas and halve them lengthwise, then cut crosswise two times, making 6 pieces per banana; set aside
- In a medium pot over medium heat, add coconut milk and Pandanus leaf. Bring to a boil, then add bananas and let cook for 5 minutes.
- Add sugar and salt. Stir until sugar is all dissolved.
- Bring to a gentle boil again, then turn off the heat. Serve hot or warm.
