After browsing Sam and Forest Leong latest recipe book, I saw something I like, "Bananas in Coconut cream". Perfect! I had some bananas which I just bought so I quickly tried out the recipe. Mmm... Mmm! The bananas are sweet and soft. And the coconut cream adds a layer of creaminess and a tint of saltiness which that enhances the entire gastronomic experience. My hubby then said,"How about some toasted sesame seeds to go with it!" That is a marvelous idea. We tried that and it was really a brilliant suggestion.
I have used large bananas to try this recipe. I sliced them equally before cooking so to make cooking more manageable. I suggest that if you can get hold of small bananas, use them as they look more presentable.
I hope this recipe will work out well for the coming Thai Cooking Challenge. It will be so much fun!
Recipe (Serves 5)
- 150ml Coconut Cream
- 1/4 tsp Salt
- 400g Sugar
- 200ml Water
- 10 - 20 Small bananas, peeled and soaked in water with 1 tbsp lime/lemon juice for at least 15 minutes
- 1 tbsp of toasted Sesame seeds
- Toast sesame seeds on a pan over low heat. Remove when they turn light golden brown. Set aside.
- Prepare sauce. Mix coconut cream with salt and boil over medium heat for about 5 minutes. Remove from heat and set aside.
- Boil sugar and water over high heat until sugar dissolves. When syrup starts to thicken, turns heat to low.
- Drain the bananas and add to the syrup. Cook, stirring occasionally, until bananas start to become translucent, about 10 -15 minutes. Do so gently to prevent bananas from breaking.
- Drain bananas from syrup and top with coconut sauce. Sprinkle with some sesame seeds.
- Serve immediately.