Kluay Buat Chi - Bananas in Coconut Milk

To make Kluay Buat Chi, you’ll simmer ripe Nam Wa bananas in coconut milk sweetened with sugar and a pinch of salt. Slice your bananas diagonally, then warm the coconut milk mixture over medium-low heat until the sugar dissolves. Add the bananas and cook gently until tender, stirring occasionally to prevent curdling. This Buddhist temple-inspired dessert offers comfort in its simplicity, with countless variations waiting to be discovered.

Key Takeaways

• Peel and slice ripe bananas diagonally, combine coconut milk, sugar, and salt in a pot, then heat until sugar dissolves.
• Add banana pieces to simmering coconut milk and cook on medium-low heat until tender, stirring occasionally.
• Choose firm, ripe bananas and maintain gentle heat to prevent coconut milk from curdling or separating.
• Cook until bananas are soft and coconut sauce slightly thickens, typically using 2 cups coconut milk per 6-8 bananas.
• Serve warm or at room temperature in individual bowls, optionally garnished with sesame seeds or paired with sticky rice.

Extra Titles

• Coconut-Stewed Bananas: Your Guide to Perfect Kluay Buat Chi

History

While the name “Kluay Buat Chi” might sound complex, this beloved Thai dessert has humble origins in Buddhist temples. The dish’s name translates to “ordained banana,” referencing the simple yet satisfying meals that Thai monks would prepare.

Traditional Thai desserts often reflect the country’s deep connection to Buddhist culture and coconut traditions.

You’ll find this dessert’s history woven into Thailand’s culinary fabric through:

1. Temple offerings, where devotees would bring fresh bananas and coconuts as gifts to monks
2. Ancient cooking techniques that relied on coconut milk as a base for many Thai sweets
3. The practical need for monks to create nourishing dishes using readily available ingredients like bananas, which grew abundantly around temples

Recipe

Recipe:

Ingredients:

• 6-8 small bananas (preferably Nam Wa variety)
• 2 cups coconut milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2-3 pandan leaves, tied in a knot (optional)

Instructions:

1. Peel the bananas and leave them whole.
2. In a pot, combine coconut milk, sugar, and salt. Stir until sugar dissolves.
3. Add pandan leaves if using.
4. Bring the mixture to a gentle simmer over medium heat.
5. Add the peeled bananas to the simmering coconut milk.
6. Cook for 5-7 minutes, occasionally turning the bananas gently.
7. Remove from heat when bananas are tender but still hold their shape.
8. Let cool slightly before serving.
9. Serve warm or at room temperature in bowls with the coconut milk sauce.

Serves 4-6 people

Cooking steps

You’ll begin by peeling and slicing ripe bananas into diagonal chunks about 2 inches long.

Next, bring coconut milk to a gentle simmer with palm sugar, salt, and pandan leaves, allowing the fragrant mixture to warm before adding your banana pieces.

Let everything cook together until the coconut milk thickens slightly and the bananas become tender but not mushy, then spoon the warm dessert into individual serving bowls.

step 1. Peel and Slice Bananas

Start by peeling ripe Thai bananas, selecting ones that are yellow with small brown spots for ideal sweetness.

When it comes to peeling techniques, you’ll want to work with burro or nam wa banana varieties, as they hold their shape better during cooking than traditional Cavendish bananas.

1. Hold the banana firmly and peel from the stem downward, removing the skin in one smooth motion to prevent bruising the delicate flesh.
2. Slice each banana diagonally at a 45-degree angle, creating pieces about 1.5 inches thick – this angular cut helps the banana absorb more coconut milk flavor.
3. Place your sliced bananas in a bowl of cool water with a squeeze of lime juice to prevent browning while you prepare the remaining ingredients.

step 2. Heat Coconut Milk Mixture

Pour rich coconut milk into a deep saucepan, then stir in palm sugar and a pinch of sea salt until well combined.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the coconut milk from sticking to the bottom. You’ll notice small bubbles forming around the edges as the temperature rises.

Maintain a consistent medium-low heat temperature – you don’t want the coconut milk to boil vigorously, as this can cause it to separate or become grainy.

Keep stirring gently until the palm sugar completely dissolves and the mixture becomes slightly thickened, about 5-7 minutes. The aroma will become more pronounced as the coconut milk warms, filling your kitchen with a sweet, tropical fragrance.

step 3. Add Bananas to Mixture

Once the coconut milk mixture reaches the ideal temperature, gently lower the peeled banana pieces into the simmering liquid. For best results when making this classic Thai dessert, choose ripe yet firm banana varieties like Nam Wa or Burro bananas, which hold their shape well during cooking and complement coconut’s health benefits.

1. Submerge each banana piece carefully, ensuring they’re evenly spaced and not overcrowded – this allows the coconut milk’s rich flavors to fully envelop the fruit.
2. Keep the heat at a gentle simmer and avoid stirring too vigorously, as the bananas can become mushy if handled roughly.
3. Let the bananas cook for 3-4 minutes until they’re tender but still maintain their structure, noting how their natural sweetness begins to merge with the aromatic coconut milk.

step 4. Simmer Until Milk Thickens

The final simmering phase requires careful attention to achieve kluay buat chi’s signature silky texture. Keep the heat at medium-low and gently stir the coconut milk mixture every few minutes to prevent scorching at the bottom.

You’ll notice the liquid gradually becoming more viscous as it reduces. Watch for the telltale signs of proper milk thickness – when your spoon leaves a clear trail that slowly fills back in, you’re getting close.

The coconut milk should coat the back of your spoon and have a consistency similar to heavy cream, but not as thick as condensed milk. Don’t let it reduce too much, as the sauce will continue to thicken slightly as it cools.

The entire simmering process typically takes 8-10 minutes, depending on your heat level and pan size.

step 5. Serve in Individual Bowls

After your coconut milk has reached the perfect consistency, ladle the warm, fragrant mixture into small ceramic bowls, making sure each serving contains 2-3 banana pieces.

For beautiful individual servings that’ll impress your guests, consider these presentation ideas:

1. Sprinkle fresh pandanus ribbons across the surface, letting their sweet aroma enhance the coconut milk’s richness while adding a pop of emerald green.
2. Dust each bowl with a light coating of toasted sesame seeds and finely crushed peanuts, creating a delightful textural contrast with the silky coconut milk.
3. Float a single kaffir lime leaf on top of each serving, then garnish with a pinch of toasted coconut flakes for an authentic Thai finish.

Serve immediately while the coconut milk is still warm and the aromas are at their peak.

cooking tips

When preparing kluay buat chi, maintaining the right temperature of your coconut milk is essential to prevent curdling and separation. Keep the heat at medium-low and stir frequently, watching for the first signs of bubbling. Don’t let the mixture come to a full boil.

For the best cooking techniques, choose bananas that are just ripe but still firm. If you can’t find pandan leaves, you can substitute vanilla extract, though you’ll miss some of the authentic aroma.

Salt is vital – it enhances the coconut’s sweetness and creates balance. For ingredient substitutions, light coconut milk works, but you’ll need to reduce it longer to achieve the right consistency. If palm sugar isn’t available, brown sugar can work, though it’ll alter the traditional caramel notes slightly.

Final Thoughts

Making perfect kluay buat chi requires patience and attention to detail, but you’ll find the results deeply rewarding. This cherished Thai dessert carries cultural significance as both a comfort food and an offering at temples during special occasions.

1. You’ll discover that each region in Thailand has its own flavor variations – some adding pandan leaves for fragrance, others incorporating palm sugar for deeper sweetness.
2. The dessert’s simplicity allows you to experiment with different banana varieties, from regular Cavendish to the more traditional Nam Wa cultivar.
3. Don’t hesitate to adjust the coconut milk’s thickness and sweetness to match your preferences, as there’s no strictly “correct” version of this beloved dish.

Remember that practice leads to perfection, and soon you’ll master this quintessential Thai dessert.

Frequently Asked Questions

Can I Substitute Regular Milk for Coconut Milk in This Recipe?

You can use regular milk, but you’ll lose the distinct tropical flavor profile that coconut milk provides. For authentic results and better taste complexity, consider other milk alternatives like coconut cream instead.

How Long Will Leftover Kluay Buat Chi Stay Fresh in the Refrigerator?

You’ll want to store your leftovers in an airtight container for up to 2-3 days, as coconut milk can spoil quickly. Keep refrigerated and check for any off smells before reheating.

Is It Possible to Make This Dessert With Frozen Bananas?

You’ll get mushy results using frozen bananas – their consistency changes considerably after thawing. If you must, thaw them gradually in the fridge to minimize texture breakdown.

What’s the Best Banana Ripeness Level for Making Kluay Buat Chi?

Like a canvas ready for paint, you’ll want bananas that are ripe but firm. They should have a yellow peel with small brown spots for the perfect sweetness and flavor profile.

Can I Make This Dessert Sugar-Free or Use Alternative Sweeteners?

You can use sugar alternatives like stevia, monk fruit, or coconut sugar. Natural sweetener options include ripe mango puree or palm sugar. Keep in mind they’ll slightly alter the traditional taste.