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Ingredients
- Serves 4-6 people
traditional version:
8 pieces thai banana (kluay nam wah)
225 ml thick coconut milk
300 ml thin coconut milk
2 pandan leaves
30 g palm sugar
20 g white sugar
¼ tsp salt
1 tsp tapioca starch
modern version:
custard pandan:
3 egg yolks
4 pandan leaves
30 g sugar
30 g palm sugar
240 g coconut milk
15 g corn flour
coconut ice cream:
480 g coconut milk
230 g cream
480 g milk
240 g sugar
fresh bananas with caramelised sugar:
2 bananas
30 g brown sugar
coconut cream:
100 g fresh coconut meat
400 g cream
60 g icing sugar
tuile:
120 g sugar
227 g melted butter
4 egg whites
45 g all purpose flour
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Kluai Buat Chi (Thai Bananas in Coconut Milk)
A double-act of thai banana chunks sitting in coconut milk make for a lovely, simple dessert. In Thailand, you’ll find this warm after-meal delight at restaurants and roadsides. It’s made simply with a boil of coconut milk, scented with pandan and sweetened with sugar, before pre-boiled bananas are plopped in. Thai Michelin-starred chef Ton makes this magical brew, and offers another way to shake it up, with ice-cream, custard and a crisp pastry
- Easy
- 60 min
- 20 min
- 15 min
- 5 steps
- 20 Ingredients
- Easy
- 5 steps
- 20 Ingredients
- 60 min
- 20 min
- 15 min
Instructions
-
Traditional Version: Prepare the banana
Bring the water to a boil in a pot, then add the bananas. Let it boil for about 3-5 minutes or until their peels have started to come off.
Turn off the heat. Peel and cut bananas into small bite sizes.
-
Make the coconut milk
Before comes to a full boil for a second time, add thick coconut and stir it for about 3 minutes.
-
Modern Version: Making the coconut ice cream
Over medium low heat, put coconut milk, sugar, milk, and cream into the pot. Heat it until it has all melted.
Allow to cool then put the ice cream base into an ice cream maker machine and churn until it sets.
After it sets, scoop it out and put it in an airtight container and store in the freezer for about 3-4 hours.
-
Making the custard pandan
Put egg yolk, pandan leaves, sugar, palm sugar, coconut milk, and corn flour into the blender. Blend together until they’re mixed nicely.
Allow it to strain and put it into the pot using low heat.
Continue stirring until the custard thickens up and sets.
-
Making tuile
Whisk together sugar, melted butter, egg white, and all-purpose flour.
Preheat the oven to 350 Fahrenheit without turning on the fan.
Place a parchment paper over the tray and use a butter spreader to flatten out the mixture across the tray.
Bake for 8–10 minutes until the tuile is golden brown. You can check after 8 minutes to see how it is progressing.
Remove it from the oven. Once the pastry is cool, use a sharp serrated knife to cut into a small rectangle shape. You can break it into small pieces by hand too.
-
Making a coconut cream
In the blender, pour coconut juice and coconut meat. Blend until well combined.
In the mixer, place the blended coconut meat, icing sugar, and cream. To allow the mixture to set easily, cream and coconut meat should be cold.
Use fast speed consistently until the cream sets.
Pour it into the piping bag and store in the freezer.
-
Prepare caramelized bananas
Choose yellow firm fresh bananas.
Peel and slice.
-
Assemble the plate
Bring out the plate and lay down bananas.
Sprinkle brown sugar over bananas and gently caramelize the sugar by torching until all the sugar is melted and turned deep brown.
Pipe custard pandan and coconut cream nicely in one corner of the bananas.
Scoop up coconut ice cream on top of bananas. Nicely circle tuiles around ice cream.
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Ingredients
- Serves 4-6 people
-
traditional version:
8 pieces thai banana (kluay nam wah)
-
225 ml thick coconut milk
-
300 ml thin coconut milk
-
2 pandan leaves
-
30 g palm sugar
-
20 g white sugar
-
¼ tsp salt
-
1 tsp tapioca starch
-
modern version:
custard pandan:
3 egg yolks
-
4 pandan leaves
-
30 g sugar
-
30 g palm sugar
-
240 g coconut milk
-
15 g corn flour
-
coconut ice cream:
480 g coconut milk
-
230 g cream
-
480 g milk
-
240 g sugar
-
fresh bananas with caramelised sugar:
2 bananas
-
30 g brown sugar
-
coconut cream:
100 g fresh coconut meat
-
400 g cream
-
60 g icing sugar
-
tuile:
120 g sugar
-
227 g melted butter
-
4 egg whites
-
45 g all purpose flour
Nutrition
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