← Nouns Cooking · Thai

Ingredients

• 8 small just-ripe bananas (or 4 regular)
• 250 ml Coconut milk
• 80 g Palm sugar, chopped
• 2 tbsp Sugar
• ½ tsp Salt
• 1 pandan leaf, knotted (optional)

Method

1. Simmer the coconut milk, palm sugar, sugar, salt and pandan in a small pan over medium-low heat for 10–12 min, stirring often, until reduced to a thick, glossy caramel.
2. Grill the peeled bananas over medium charcoal, on a griddle pan or under a hot grill for 6–8 min, turning, until they soften and char in spots.
3. Put each banana between two pieces of baking paper and press gently with a board to flatten it to about 1 cm thick.
4. Grill the flattened bananas for 1 minute per side to crisp the surface.
5. Pour the warm coconut caramel over the bananas and eat straight away.

Tips

• Slightly underripe bananas hold together best when flattened.
• Skewer small bananas on soaked bamboo skewers so they are easy to turn.

Sources

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

Hungry in Thailand Eating Thai Food