It's been said that if rice is the soul of Thai cooking, coconut is its spirit, according to "Cracking the Coconut" author Su-Mei Yu. Many dishes in Thai cuisine incorporate some form of coconut, as do almost all Thai desserts, which tend to be simple and contain few ingredients. Sticky rice, pandanus leaves, perfumed water, sugar bananas, mung beans, palm sugar, duck eggs and rice, tapioca or arrowroot flour are common components of Thai desserts. Bananas simmered in coconut cream, known as "gluay buat chii" in Thailand, is a thick, rich dessert that's always eaten warm --- usually straight from the stovetop.
Step 1
Peel the sugar bananas. Cut each banana into four pieces by slicing them in half lengthwise and crosswise.
Step 2
Bring the coconut milk to a boil into a medium saucepan set over medium heat, stirring constantly. Reduce to a simmer just after it reaches a boil.
Step 3
Add the bananas to the simmering milk and continue to simmer for two to three minutes, or until the bananas are tender. Skim and reserve any milk foam in a small bowl.
Step 4
Add the sugar and a generous pinch of salt once the bananas are tender, stirring gently to avoid breaking the bananas as the sugar dissolves.
Step 5
Simmer the mixture for two to three more minutes, or until the bananas begin to absorb the sugar. Remove the saucepan from the stovetop and set it on a heatproof surface, allowing the simmered bananas to cool slightly.
Step 6
Bring the coconut cream to a boil in a small saucepan set over medium heat, stirring constantly to prevent it from separating. Once the cream thickens, remove it from the stovetop and allow it to cool.
Step 7
Skim off the cream skin that floats to the top of the cooled coconut cream and stir it into the simmered banana mixture.
Step 8
Divide the banana pieces equally among the dessert bowls, and pour a generous amount of the milk and cream mixture over them. Top each dessert with some of the reserved foam from the coconut milk.
Tips and Warnings
- While sugar bananas are traditionally used in "gluay buat chii," custard apples, durian, jackfruit, breadfruit, cashews and peanuts can also be used in place of the bananas. Some Thai cooks soak the fruit in hydrolyzed lime water for several minutes ahead of time to help prevent it from breaking apart during cooking. Many Thai dessert are infused with a sweet aroma or flowery perfume. It's customary to perfume this dessert by adding a pandanus leaf to the cream as it simmers.
Things You'll Need
- 6 small ripe sugar bananas
- 1 cup coconut milk
- 1 cup white sugar
- Salt
- 2 cups fresh coconut cream
- 6 dessert bowls
References
- "Thai Food"; David Thompson; 2002
- "Cracking the Coconut: Classic Thai Home Cooking"; Su-Mei Yu; 2000
- "A World of Cake"; Krystina Castella; 2010
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