Bananas are often used in desserts and this dish is really easy to make and has a lovely creamy sauce.
|8||small bananas (or pumpkin, sweet potato, or taro)|
|500||ml||thick coconut milk|
|500||ml||thin coconut milk|
|2||pandanus leaves (or 2 drops of pandanus extract)|
|40||g||firm palm sugar|
|1||pn||salt (to taste)|
Steam the bananas in their skins for about 5 minutes (or boil for 2 minutes) until the skins starts to break. Peel and cut each banana into bite-sized.
Put the thin coconut milk and pandanus leaves into a pan. When it is boiling add the banana, palm sugar, sugar and salt. Bring back to the boil and add the thick coconut milk. Simmer until the sugar has dissolved (about 3 minutes)
1. If you want the sauce to be thicker then add 5g (1 teaspoon) of tapioca flour to the coconut milk.
2. Once the thick coconut milk has been added do not boil for too long as the oil will separate out and the bananas will be too soft. The bananas should be slightly hard.
3. It can be served hot or cold.