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Bananas cooked in coconut milk
You will need
440ml coconut milk
65g caster sugar
5g salt
2 kaffir lime leaves
1 lemon grass sprig
50g unsalted peanuts
8 large bananas(Green unripe and firm)
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Help Cambodian orphans, street children, children living in poor rural areas and children affected by natural disasters.
Kuay Namuan and includes other Cambodian ingredients. Kuay Namuan is highly popular
vegetarian pudding and much loved by the Cambodian nation.
1. Prepare your sweet stock
Place the coconut milk in a pan along with the sugar and salt. Bruise the Kaffir leaves
and lemon grass with a rolling pin to release the flavour then add them to the coconut
milk. Place on a high heat, and bring to the boil. As soon as it starts to boils turn
down the heat and simmer for 15 minutes. Allow to cool completely then leave the
sweet stock mixture in a fridge for around 12 hours for the flavours to infuse.
2. Prepare the nuts
Roast the nuts in the oven at 200c for 10 minutes till they gain colour. Allow to cool
completely and then chop roughly. Place to one side for now.
3. Cook the Bananas
Remove the Kaffir lime leaves and lemon grass from the sweet stock.
Bring the sweet stock to a simmer. Peel and cut the bananas in half lengthways, and then
cut again sideways. Add them to the simmering sweet stock till the bananas have softened.
4. Serve
Place the bananas in a bowl and top with the roasted peanuts. Serve warm.
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All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock