Thai cuisine · Desserts & Sweets

Kluay Chuam

Firm bananas simmered glossy in dark palm sugar syrup with salt and pandan until amber and shining.

Ingredients · for 4 servings

• 8 firm bananas (Thai bananas if possible)
• 250 g palm sugar
• 500 ml water
• 2 pandan leaves
• 1/2 tsp salt
• 1 tbsp lime juice
• 100 ml coconut milk

Instructions

1. Peel the bananas, halve lengthwise and cut each half once crosswise; place the pieces in cold water with the lime juice for 10 min. so they don't brown.
2. Roughly chop the palm sugar and dissolve it over medium heat with the water, knotted pandan leaves and salt into a dark syrup, about 8 min.
3. Lay the drained banana pieces in a single layer in the syrup and let simmer uncovered over low heat for 25 min., without stirring, only swirling the pan.
4. Turn the pieces once carefully and cook a further 15–20 min. until translucent amber and the syrup coats the ladle thickly.
5. Remove the pandan leaves and let the bananas cool in the syrup for 15 min. so they absorb the sweetness.
6. Arrange in bowls, pour over plenty of syrup and serve drizzled with a spoonful of cold coconut milk.