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Ingredients
- Serves 5
1 Bunch underripe bananas
1 Kg Sugar
600ml Jasmine water
2-1 Lime Wedges
Coconut Sauce
225g Coconut Cream
5g Salt
Poached Sugar Banana
Poached sugar banana is a traditional Thai dessert which is hearty and fulfilling. The banana should be slightly underripe so that it will not break apart during cooking, and preferably use small sugar bananas for a toothsome dessert.
- Medium
- 20 min
- 30 min
- 8 min
- 7 steps
- 7 Ingredients
- Medium
- 7 steps
- 7 Ingredients
- 20 min
- 30 min
- 8 min
Directions
-
Prepare The Coconut Milk
- Prepare the coconut milk topping by heating up the coconut milk and salt in a saucepan. Bring it to a slight boil and let it simmer until it starts to thickened, then lift off the heat.
-
Start Cooking
- Prepare water in a mixing bowl, squeeze two wedges of lime (lime juice will prevent the bananas from darkening). Peel the bananas and remove the fibers. Lightly score banana widthwise thoroughly so that they do not break when poaching. Soak in the lime-infused water.
- Put sugar and jasmine water in a brass pan. Heat until sugar dissolves and simmer the syrup to thicken for about 10 minutes or until it reaches 90°C.
- Put the scored bananas in the syrup. Periodically bathe the bananas with the syrup so that it does not dry out. Do this for about 15 minutes. Squeeze the remaining lime and mix well. Remove bananas from syrup immediately, resting them on a tray to cool down. The acid in lime juice will prevent the sugar from crystalizing.
Plate & Serve!
- Serve poached sugar banana with coconut milk topping.
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