I can't say this is a typical Asian dessert. I just wanted to make baked bananas with a twist and hey why not dish them up in cute Chinese spoons. That's it.
The recipe is lovely and simple: Peel the bananas and slice them up. Bake them carefully in some oil in a pan (be careful, because the pieces break up easily). While you're baking them, sprinkle some lime juice, cane sugar and shredded coconut on them. Bake only until golden (not until brown). Serve warm with some extra coconut sprinkled on top. a few tips:
- The bananas should not be ripe yet, it's best if they're somewhere between green and yellow. They must be firm and not too sweet.
- I totally love this with rhum. It transforms the taste and brings the dessert to a higher level, from average to sulblime. However I did not dare add the alcohol on the stove, in case I would have to face flames. I never made anything singed and God help me, I'll probably never try.
- There are many variations on 'baked bananas' you can try Vietnamese (baked bananas + coconut milk), Jamaïcan (baked bananas + rum + brown sugar + butter + orange juice), Carïbbean (baked bananas + raisins welled in rum, brown sugar, butter) or African (baked bananas + coconut + sugar + orange juice + lemon juice). Africans even have it for breakfast.
- Are you trying to cut down on calories? Make this dish in the oven, without adding any oil. 10 minutes on 200°C/400F will do.
Lili
No comments:
Post a Comment