Kluay Khai Chuam - Banana in Syrup

Kluay Khai Chuam – Banana in Syrup

This classic Thai dessert is great warm, at room temperature, cold, or topped with crushed ice. It’s also pretty easy to make. You need baby or nino bananas, though; regular Cavendish bananas turn all mushy and weird in the simmering syrup. And don’t skip the coconut cream topping; it is the vehicle for the saltiness that this sweet dessert desperately needs.

 

Kluay Khai Chuam - Banana in Syrup
This classic Thai dessert is great warm, at room temperature, cold, or topped with crushed ice. It’s also pretty easy to make. You need baby or nino bananas, though; regular Cavendish bananas turn all mushy and weird in the simmering syrup.
Ingredients
  • 10 under-ripe baby bananas, peeled and soaked in salted water for 5 minutes
  • 1½ cups water
  • 1½ cups granulated sugar
  • 1 cup coconut milk
  • 3 tablespoons rice flour or 2 tablespoon all-purpose flour
  • 1 teaspoon salt
Instructions
  1. In a pot (wide enough for 10 baby bananas to float in a single layer and deep enough to hold 2 litres of water), mix together the water and sugar; bring the mixture to a boil.
  2. Drain the bananas and gently add them to the syrup; adjust the heat to achieve a gentle simmer.
  3. Simmer the banana in the syrup, undisturbed, for 8 minutes. Do not stir the bananas around or they will lose their shape and become “furry” on the outside.
  4. With the tip of a knife or a wooden skewer, gently flip over each banana and continue to simmer for another 8 minutes.
  5. Turn off the heat. Let the bananas cool in the syrup to slightly warmer than room temperature.
  6. Meanwhile, make the topping by whisking together the coconut milk, flour, and salt in a small pot. Heat and stir constantly until the mixture starts to boil and thicken. Remove from heat and set aside.
  7. To serve, fish out the bananas from the syrup and place them on a plate. Drizzle the coconut cream topping over the bananas

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