Stewed bananas in coconut cream (gluay buadt chee)

Ingredients

• 10 almost-ripe gluay nam wah bananas (see Note) or small lady finger bananas, unpeeled
• 2 x 560 ml cans coconut cream
• 220 g (1 cup) caster sugar
• 1 pandan leaf (see Note), knotted (optional)
• toasted sesame seeds, to serve

The ripeness of the bananas is crucial for this recipe. Ideally, they should be almost ripe; too under-ripe and they can be too starchy and coarse; too ripe and they will disintegrate into the coconut milk.

Instructions

Place bananas in a large pan and cover with water. Bring to the boil and cook for 10 minutes or until softened and skins darken. Drain, and reserve pan. Refresh bananas in a bowl of iced water, then peel. Halve bananas lengthwise, or quarter if large. Set aside.

Place coconut cream, sugar, 1 tsp salt and pandan leaf into the reserved saucepan and bring to the boil, stirring to dissolve sugar. Add bananas and cook for 3 minutes or until heated through. Remove from heat and discard pandan leaf. Cool mixture slightly.

Serve bananas with coconut cream sauce sprinkled with toasted sesame seeds.

Note

• Available from Asian food shops.

Photography by Brett Stevens and Katie Kaars.