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Kluay Buat Chi

Name: Kluay Buat Chi
Prep time: PT10 minutes
Cook time: PT15 minutes
Total time: PT25 minutes
Yield: 4
Cuisine: Thailand
Ingredients: 4 undefined Ripe bananas (Choose bananas that are ripe but still firm, such as Nam Wa or Gros Michel. Avoid overripe, mushy bananas.); 400 ml Full-fat coconut milk (Using full-fat coconut milk will yield a richer, creamier dessert.); 4 tbsp Granulated sugar (Adjust to your preferred sweetness. Palm sugar can be used for a more traditional flavor.); 1/4 tsp Salt (Enhances the sweetness and balances the flavors.); 2 undefined Pandan leaves (Tie into a knot to release more flavor. If unavailable, a tiny splash of vanilla extract can be used as a substitute, though the aroma will differ.)

Thai Bananas in Coconut Milk

A comforting and simple Thai dessert featuring ripe bananas gently simmered in a sweet, fragrant coconut milk broth. The pandan leaves infuse the milk with a subtle floral aroma, and a pinch of salt balances the sweetness, making it a delightful treat.

準備時間10 minutes

調理時間15 minutes

合計時間25 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Kluay Buat Chi - Thailand traditional dish

🧂 材料

4 Ripe bananas(Choose bananas that are ripe but still firm, such as Nam Wa or Gros Michel. Avoid overripe, mushy bananas.)
400 ml Full-fat coconut milk(Using full-fat coconut milk will yield a richer, creamier dessert.)
4 tbsp Granulated sugar(Adjust to your preferred sweetness. Palm sugar can be used for a more traditional flavor.)
1/4 tsp Salt(Enhances the sweetness and balances the flavors.)
2 Pandan leaves(Tie into a knot to release more flavor. If unavailable, a tiny splash of vanilla extract can be used as a substitute, though the aroma will differ.)

👨‍🍳 作り方

1
Prepare the bananas: Peel the ripe bananas and slice them into 1-inch (2.5 cm) thick rounds. Set aside.
⏱️ 5 minutes
2
Infuse the coconut milk: In a medium saucepan, combine the coconut milk, granulated sugar, and knotted pandan leaves. Place over medium-low heat.
⏱️ 5 minutes
3
Add the bananas: Carefully add the sliced bananas to the simmering coconut milk. Reduce the heat to low.
⏱️ 5-7 minutes
4
Finish and serve: Remove the pandan leaves from the saucepan. Stir in the salt. Taste and adjust sweetness if necessary. Ladle the warm bananas and coconut milk into individual serving bowls. Serve immediately.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓Use ripe but firm bananas for the best texture. Overripe bananas will disintegrate during cooking.
✓Do not boil the coconut milk vigorously, as it can cause it to separate. A gentle simmer is ideal.
✓The salt is essential for enhancing the sweetness and adding depth to the dessert.
✓Pandan leaves add a unique floral aroma. If you can't find them, a tiny drop of vanilla extract can be used, but the flavor profile will be different.
✓This dessert is best enjoyed fresh and warm.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add cooked small tapioca pearls along with the bananas for added texture.
Substitute palm sugar for granulated sugar for a richer, more caramel-like flavor.
Add a few slices of fresh ginger during the simmering stage for a subtle spicy note.