One of the simplest desserts to cook at home, the dish involves simmering sliced bananas in sweetened coconut milk. Usually eaten warm, gluay buat chee has a soft, creamy texture and a salty-sweet flavour.
- 500 ml (17 fl oz/2 cups) coconut milk
- 4 barely ripe lady finger bananas, cut into 2 cm (¾ in) pieces
- 2 pandan leaves, tied into knots
- 100 g (3½ oz) caster (superfine) sugar
- 2 tsp fine sea salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In a large saucepan over medium heat, bring the coconut milk to the boil.
- Add the banana and pandan leaves to the coconut milk, reduce the heat to low and simmer for 4–5 minutes, until tender. Stir in the sugar and salt and cook until the sugar dissolves. Remove from the heat immediately, before the bananas become mushy.
- Divide the gluay buat chee among four bowls and serve hot.
Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99