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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Recipe Courtesy of
Asian Food Network

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

  1. 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.



  2. Make the coconut milk

    • Before comes to a full boil for a second time, add thick coconut and stir it for about 3 minutes.

    Make the coconut milk


  3. 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.



  4. 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.



  5. 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. 



  6. 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.



  7. Prepare caramelized bananas

    • Choose yellow firm fresh bananas. 

    • Peel and slice.



  8. 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.

    Assemble the plate


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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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