Thai cuisine · Desserts & Sweets

Gluay Ping

Bananas pressed flat and grilled over charcoal, poured over with warm coconut-palm sugar syrup.

Ingredients · for 4 servings

• 8 firm bananas
• 200 ml coconut milk
• 100 g palm sugar
• 1/2 tsp salt
• 1 tbsp rice flour
• 2 tbsp shredded coconut
• 1 tbsp coconut oil

Instructions

1. Peel the bananas and press them between two sheets of parchment paper with the flat of your hand to about 1 cm thick without breaking them apart.
2. Warm the palm sugar with the coconut milk and salt over low heat for 5 min. until dissolved, then stir in the mixed rice flour and bind into a slightly creamy syrup over 2 min.
3. Toast the shredded coconut in a dry pan over medium heat for 3 min., stirring, until golden brown and fragrant, and remove immediately.
4. Bring the charcoal grill to medium embers and lightly brush the grate with coconut oil.
5. Grill the bananas 4–5 min. per side until they show clear grill marks and the edges are caramelized – they should stay firm outside and warm-soft inside.
6. Place the hot bananas on plates, pour over the warm coconut syrup, sprinkle with toasted shredded coconut and serve immediately.