Boiled bananas might sound unusual, but in Vietnamese cuisine, this simple preparation unlocks a surprisingly delightful dessert. This isn't your typical baked or fried banana; the boiling process creates a unique texture – soft, almost meltingly tender – that perfectly complements the rich sweetness of ripe bananas. The addition of creamy coconut milk elevates this humble treat to a luxurious experience, adding a subtle layer of tropical flavor that enhances the natural banana sweetness. Imagine the warm, comforting aroma of simmering bananas infused with the fragrant coconut milk.
This seemingly simple recipe is surprisingly versatile, allowing for adjustments in sweetness and coconut milk richness to suit your taste. Ready to transform ordinary bananas into an extraordinary dessert? Let's dive into the step-by-step guide to creating your own perfectly boiled bananas with coconut milk.
Tools Needed
- Pot
- Glass lid
- Knife
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Bananas
- Select slightly unripe, sour bananas. Wash and cut them to remove any dirt. Soak in water with half a lemon and 1 tablespoon of salt to clean and reduce sap. This prevents discoloration during boiling.
Step 2. Boil the Bananas
- Place the bananas in a pot, adding enough water to just cover them. Bring to a boil over high heat, then reduce to low heat and cover with a glass lid. Boil for about 30 minutes.
- Add another half tablespoon of salt and optional sugar to taste. Add a bunch of pandan leaves for fragrance. Cover and continue boiling for another 30 minutes until soft and chewy.
Step 3. Prepare the Coconut Milk Mixture
- Combine 400ml coconut milk (from about 400g of grated coconut), 50g of sugar, a pinch of salt, and 2 teaspoons of rice flour mixed with a little water. Add pandan leaves for fragrance. Simmer until boiling.
- Add tapioca starch to the boiling coconut milk, ensuring it cooks thoroughly. Stir for about 1 minute until the coconut milk thickens.
Step 4. Fry and Serve
- Once the boiled bananas have cooled, slice thinly. Fry in the coconut milk mixture until golden brown.
- Garnish with peanuts and sesame seeds (optional). Serve warm or cold.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For best results, boil the bananas for 45 minutes to 1 hour for optimal softness and chewiness.
- Boiled bananas are more delicious when served cool.
- If you can't eat all the boiled bananas immediately, slice thinly and store in the refrigerator for up to 3 days.
Nutrition
- N/A
FAQs
1. Why do the bananas become chewy?
The boiling process softens the bananas, while the slight caramelization from the sugar in the bananas contributes to their chewy texture. The longer they boil, the chewier they become.
2. Can I use any type of banana?
Ripe bananas, slightly overripe even, are best. The riper they are, the sweeter and softer the final result. Avoid using unripe, green bananas.
3. What can I do if my coconut milk is too thin?
Use full-fat coconut milk for the richest flavor and creamiest texture. If your coconut milk is too thin, you can simmer it gently for a few minutes to reduce it slightly and thicken it.
So there you have it – a simple yet incredibly satisfying Vietnamese dessert. This recipe is a testament to how everyday ingredients can be transformed into something truly special with a little creativity. Enjoy the delightful chewiness and tropical sweetness of your homemade Chewy Boiled Bananas!