Imagine sinking your spoon into a warm, creamy bowl of perfectly ripe bananas swimming in fragrant coconut milk, infused with the subtle sweetness of sugar and a hint of salt. This isn't just dessert; it's a taste of Thailand, a comforting classic known as กล้วยบวชชี (Kluay Buat Chee), or Easy Thai Banana in Coconut Milk. This simple yet satisfying dessert is incredibly easy to make, requiring only a handful of readily available ingredients and minimal cooking time. It's the perfect ending to any meal, a delightful snack, or even a surprisingly elegant treat for guests.
The beautiful balance of sweet and subtly salty flavors, along with the soft texture of the bananas and the rich creaminess of the coconut milk, makes this dish truly irresistible. This recipe will guide you through each step of creating your own batch of this beloved Thai dessert. Ready to learn how to make this delectable treat? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Stove
- Spoon
Ingredients
- Bananas: 2 cups (approx. 10-12 medium bananas)
- Canned Coconut Milk: 500 ml
- Sugar: 1 cup
- Water: 0.5 cup
- Salt: 1/4 teaspoon
- Pandan Leaves: null
Step-by-Step Instructions
Step 1. Prepare the Bananas
- Boil whole bananas until cooked. Let them cool, peel, and cut in half. Then cut each half into 4 pieces.
Step 2. Make the Coconut Milk Mixture
- In a pot, combine canned coconut milk, water, sugar, salt, and pandan leaves.
- Cook the mixture over low heat until the sugar dissolves and the coconut milk warms up. Stir occasionally.
Step 3. Combine and Simmer
- Add the prepared banana pieces to the warm coconut milk.
- Simmer gently for about 15 minutes, or until the bananas are tender and the coconut milk has thickened slightly. Do not overcook.
Step 4. Serve
- Serve warm.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Use low heat to prevent the coconut milk from separating.
- Don't overcook the bananas, otherwise they will become mushy.
- Adjust the amount of sugar to your preference.
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of fresh coconut milk?
Yes! Canned coconut milk works perfectly well. Just make sure to use the full-fat variety for the best creaminess.
2. What type of bananas are best for this recipe?
Ripe but firm bananas are ideal. Overripe bananas will become too mushy.
So there you have it – your very own batch of delicious and authentic Easy Thai Banana in Coconut Milk. Enjoy this simple yet flavorful dessert warm or cold, as a comforting treat or a delightful addition to your next gathering. Happy cooking!