Candied kai bananas in syrup and coconut cream

    35 mins

    Kai bananas are nice and firm for cooking in a syrup. These bananas are slightly smaller than most bananas, about the size of your palm. In this recipe, the bananas are gently cooked in a sugar syrup and topped with a coconut cream.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 3 cups (600g) palm sugar
    • 2 cups (500ml) water
    • 500g almost ripe kai bananas, peeled
    • 1/2 cup (125ml) coconut cream
    • 1/4 teaspoon salt

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Mix the sugar and water in a wok and heat until the syrup starts to boil. Lower the heat and cook the syrup until the syrup coats the back of a spoon.
    2. Add the bananas and gently cook them until they are shiny and have an orange hue. Flip the bananas and cook the other side in the same manner.
    3. Place the bananas and syrup in a serving dish.
    4. In a separate saucepan, mix the coconut cream and salt and heat gently. Do not boil.
    5. Drizzle the coconut cream over the bananas and serve.

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