Bananas in syrup or Candied bananas (kluay naam waa cheuam)

Bananas in syrup

     This is an irresistible fruity dessert. This banana dessert is so easy cooking relies on simple ingredients into zestful sweet and luscious. These bananas have been glazed and coated with sugar are another delicious one.  Get that same great taste that get a candy-coated banana over ice cream is excellent.

Ingredients:

• 6 nearly ripe (yellow-green) bananas (choose not quite ripe bananas)
• 2 cups slaked lime water
• 2 cups golden brown sugar
• 2 cups water

Coconut topping: 

• ½ coconut cream
•  A pinch of salt

Special utensils: brass wok

  Preparation:

      1.     Peel bananas and cut each in half lengthwise into small pieces then soak the bananas in slaked lime water for 30 minutes. Rinse the bananas with purified water, drain and set aside.

      2.    To make the syrup, combine sugar and water in a brass wok or a deep pan over medium heat into the boil slowly until sugar completely dissolves. Strain the syrup through a cheesecloth or a fine mesh sieve and return to boil over medium heat until the syrup becomes quite thick to coat a wooden spoon.

      3.      Put the bananas in the boiling syrup, and cook over low heat with flip each banana carefully or shake the wok occasionally. Simmer gently until the bananas are turn to glossy pale red and then remove from the heat.

      4.       Prepare the coconut topping by mix the coconut cream and salt together in a small saucepan with over low heat, slowly to the boil until the mixture becomes thickens then remove from heat.

      5.      Serve warm with coconut sauce topping.

Tips:

The slaked lime water will give more firms the bananas flesh. However candied banana does not matter if slaked lime water neglected in this recipes, the bananas just will get softer and color will not change to pale red, it’s still yellow color. Add ¼ tsp lime juice for a while simmers the bananas to get more red color.

Another one to get more beautiful deep red color of bananas, add ¼ cup palm sugar in the boiling syrup.

Do not simmer the bananas over high heat, always simmer it over medium or low heat only for absorb and saturated with sugar.

Shake the wok carefully to make enhance smooth texture of bananas.