This is a sweet and creamy dessert or snack that simply consists of bananas cooked in a coconut sauce. This dish is very easy to prepare and requires only 6 ingredients.
This dessert is best eaten hot and fresh, and it is important to use bananas that are not ripe, otherwise they will become too mushy. We have used pandan extract in this recipe to add fragrance and hint of extra flavour, but you could 2 pandan leaves instead if you prefer.
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Special Cooking Equipment Used
Step 1: Scoop the thick coconut cream from the top of a can of coconut milk into a bowl, and pour the remaining runny milk into a separate bowl.
Step 2: Now steam 2 unripened, unpeeled bananas on a high heat for about 3 minutes. It is important to use bananas that are not ripe as otherwise they will be too soft and not hold their shape.
Step 3: Once the bananas have been steamed, carefully peel them, and cut them into quarters, and then cut each quarter lengthways.
Step 4: Now add the runny coconut milk that we set aside earlier to a saucepan, along with 2 drops of pandan extract (or 2 pandan leaves if you prefer) and stir and heat on a medium heat until the coconut milk begins to bubble. Then add 20g of palm sugar, 20g of white sugar, and 1/4 teaspoon of salt to the saucepan, and stir and heat until the sugar has dissolved in the coconut milk.
Step 5: Next add in the sliced steamed bananas, and gently stir in the coconut milk for about 2 minutes. Finally add in the thick coconut cream that we set aside earlier, gently stir and cook for a final 3 minutes just to thicken up the coconut sauce, then serve and enjoy!
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