← Nouns Cooking · Thai

Ingredients

• 400 ml Coconut milk
• 125 ml Water
• 70 g palm sugar or brown sugar, grated
• ½ tsp Salt
• 1 pandan leaf, knotted (optional)
• 4 just-ripe bananas (or 8 small Thai bananas), peeled and cut into 4 cm chunks
• 1 tsp toasted sesame seeds (optional)

Method

1. Warm the coconut milk, water, palm sugar, salt and pandan leaf in a saucepan over medium-low heat, stirring until the sugar dissolves. Don’t let it boil hard or the coconut milk may split.
2. Taste: it should be sweet with a clear salty edge. Add the bananas and push them under the liquid.
3. Simmer gently for 3–5 min, until the bananas are soft and warmed through but still holding their shape.
4. Fish out the pandan leaf and serve warm in small bowls, sprinkled with sesame seeds.

Tips

• Choose bananas that are yellow with a hint of green at the tips; very ripe ones turn to mush.
• Keep the bananas covered by the coconut milk so they don’t darken.

Sources

Written in our own words after cross-checking these recipes:

Marion's Kitchen Nyonya Cooking Sainsbury's Magazine