For June International Challenge, Sangeetha , the host chose to try out Northern Thai cuisine. Among so many recipes she shared this one was quite easier to make with very lesser ingredients. Bananas are called as kluai in Thai. This is a quite flavourful dessert. The combination of bananas, palm sugar and thick coconut milk makes it very nice. The original recipe asked to serve it warm, but I prefer it chilled. The flavours were more pronounced after chilling.
I made this with home made coconut milk. For me store bought coconut milk is some waht lacking the flavour. As they add preservatives, it is also an unhealthy option. Kluai Nam Wa turned out very nice. I know Sruti will never even taste it. But we both liked it. This is so much like the coconut milk payasam we prepare but the addition of vanilla essence makes it different. The only draw back of using palm sugar is, it has some impurities and they settle at the bottom of the dessert. I would advice you to cook the sugar separately, make a syrup and then strain it to remove impurities before adding to the coconut milk.
Recipe Source: Thai Kitchen
Makes 2 cups
Grated Coconut-2 cups (packed firmly)
Palm Sugar-3-4 tbs
Vanilla Essence-1 tsp
1. Grind the coconut with one cup of water.
2. Extract milk and put the coconut baack in mixer.
3. Add another cup of water and grind.
4. Remove this milk too. Discard the remaing coconut.
5. Place the coconut milk in a heavy bottomed pan and add vanilla essence.
6. Bring it to boil.
7. Add sugar and let it boil for a few minutes.
8. Slice bananas into half and then into thin slices.
9. Add it to coconut milk.
10. Let the milk boil on medium flame for 10 minutes. Keep on stirring at regular intervals.
11. Remove from flame and allow it to cool.
Add coconut milk and vanilla.
Add palm sugar.
Add bananas and cook for 10 minutes.
Garnish with fresh banana slices and serve warm or chilled.