When I spent a few days with a Chinese friend, I was shocked when he told me that they don’t have any desserts in Chinese cuisine. Maybe they do, just not in his town, who knows. But it makes me wonder if one of my favorite Chinese desserts – sesame honey noodles, is also an Indian invention like much of our ‘Chinese’ food.

I don’t know why I’m talking about China in a Thai recipe post.

I was looking to make dessert along with Thai curry rice one day many years ago, which is when I discovered this dish. I know it looks a bit boring, but if you are a coconut milk lover like me, then it is beyond divine.

Traditionally, they use small bananas, or pumpkin, sweet potato or taro in this dish. I like to make it with Kerala banana (of the banana chips fame) called nenthra-pazham (നേന്ത്രപഴം)

Time Taken: 10 min
Serves: 4

Ingredients:

2 cups bananas, chopped into bite-sized pieces
½ cup grated palm sugar (can substitute with jaggery or molasses)
2 cups thick coconut milk
2 pandanus leaves – optional
a pinch of salt

Method:

Place the banana in a cup of water and bring to a boil. Cook until almost done, usually 2-3 minutes.

Add the palm sugar and the pandanus leaves

And finally, add the coconut milk.

If you want a thicker consistency, add a teaspoon of tapioca flour or cornflour to it. Make a paste of the flour with a little water before you pour it in.

Mix, bring to a boil and take off the heat.

Serve hot or cold.