Asian bananas are of a different variety from the ones found in Europe. They tend to be quite small and are best when very ripe. In Thailand, they are slowly cooked in coconut milk and the result is a sweet, wonderful dessert, resembling a light pudding. This is a simple, unusual and very satisfying dessert that works just as well with Western bananas.
Peel the bananas and cut them into bite-size pieces.
Combine the coconut milk, water, sugar and salt in a non-reactive wok. Bring the mixture to a simmer. Add the banana pieces and simmer for 2 minutes. Remove from the heat and serve at once.
© 1996 Ken Hom. All rights reserved.