After the complicated pounded fish and onion dessert, I thought it would be nice to show you a simpler one that gives you two of the main tastes: salt and sweet. This is a sweet banana and salty coconut dessert.
It's difficult for me to eat desserts that are just sweet sweet like you have abroad, without a contrast sour or bitter flavour, the sweet is lost and so they pile on the sugar to bring it back. My up-bringing means I find that far too sweet.
Thai desserts may be strange, but even the sweet ones don't use much sugar. You'll see me talk about the sweetness of onions, or the sweetness of carrot, the tiny-little sugar that comes from chewing starch. To me that level of sweetness is already sweet. Likewise there isn't much salt in this sauce, but it tastes salty when you pour it over the sweet bananas.
Traditionally this dish is made with under-ripe bananas, ripe bananas tends to become mushy when cooked like this.
150 ml Coconut Milk
1/2 Teaspoon Salt
1/2 Teaspoon Rice Flour (or corn flour)
100 gms Sugar
1 Teaspoon Lemon Juice
1. In a saucepan, put the sugar, water and lemon juice and bring to the boil.
2. Peel the bananas, place in the pan and simmer.
3. Simmer until the bananas are just soft, which should be about 5 minutes.
4. In a different saucepan, place the coconut milk, salt and rice flour.
5. Warm while stirring until the coconut sauce thickens and the flour cooks through, This is your salty coconut sauce.
6. Serve the warm sauce over the warm bananas.