Thai Candied Bananas, "Kluay Cheuam"

Most high-end food courts in Bangkok have someone with a brass wok making kluay cheuam, which is particularly delicious in Thailand because of the abundance of "baby banana" or kluay kai, these are 4-5 inch tiny sweet bananas. You might be able to find baby bananas grown in Central America, as we did for this recipe, or use regular bananas.

The slaked lime water creates a nice crispy, firm outer layer on the banana and the recipe should not be made without this important ingredient.

Ingredients

6 nearly ripe bananas
2 tablespoons lime paste
3 cups sugar
2 cups water
1/2 cup coconut milk cream (see below)
1/2 teaspoon salt

Method

Prepare slaked lime water by mixing two tablespoons lime paste with 5 cups water. Stir well and leave until the lime crystals sink to the bottom. Then pour the clear liquid into another container.

Peel bananas, cut each in half lengthwise if using common bananas, or if using baby banana there is no need to cut them. Soak the bananas in slaked lime water for 30 minutes. Rinse in cool water, drain and set aside.

Mix sugar and water in a brass wok over medium heat until sugar dissolves. Strain through a cheesecloth and return to boil over medium heat until the syrup becomes thick enough to coat a wooden spoon. Put the bananas in, and cook until the start to expand, and glossy. Flip over while cooking.

To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. Our Chaokoh brand is very high quality so it only takes about 2/3 cups of coconut milk to yield 1/2 cups coconut cream.

For the topping: in a small saucepan, dissolve 1/2 cup coconut cream with salt. Remove from heat just as it gets hot.

Serve in individual bowls with topping. Our kids love these!

Slaked lime water		Straining sugar syrup
Boiling in brass wok		Serve with warm coconut cream

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