Bananas in Coconut Milk (Kluai Buat Chi)
25 min
total
4
people
363
calories per serving
Ingredients
4 people
- 4 pcBanana (peeled) (cut diagonally)
- 400 mlCoconut milk
- 60 gpalm sugar (chopped)
- 1 pinchFleur de sel
- 2 pcpandan leaves (knotted)
Method
Tender banana chunks poached in a creamy, opaque coconut milk broth. The warm scent of pandan leaves mingles with the fruit's richness, balanced by a pinch of salt.
- 1
Peel the bananas. Cut them into regular 3 cm diagonal slices so they hold their shape during cooking.
- 2
Pour the coconut milk into a saucepan. Add palm sugar, fleur de sel, and knotted pandan leaves. Heat over medium heat, never reaching a rolling boil to prevent the milk from splitting.
- 3
Submerge the bananas in the hot milk. Let them poach gently. The fruit is ready when a knife tip slides in like butter, yet they still retain their shape.
Frequently asked questions
How do you get this dish right?
- Use barely ripe, firm bananas to prevent them from turning into mush.
- Don't skip the salt; it's what gives the coconut milk its depth.
- Serve warm; that's when the flavors are most potent.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently in a saucepan without boiling.
4.8
30 reviews
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