Banana in sweet coconut milk jelly
Sweet Coconut Banana Jelly
Thailand has a long love story with desserts. We often name a sweet-tooth nation as the population seeking and searching for new dishes to satisfy the hunger for sweetness. Not only that we have created our own dish from borrowed techniques, modify the looks and tastes to make our own version. Today, I will make traditional Thai Banana in Coconut milk into a different look with jelly. Here are the ingredients for you to have some fun making it. Watch step by step guide in the video!
Ingredients
6 half-ripe sugar bananas
400 ml coconut cream
500 ml water
125 g raw sugar
1 ½ tbsp agar agar powder
1 tsp salt
How to make
To make the sweet coconut banana jelly, first cook the bananas by boiling them in water until they are soft. Once cooked, remove them from the water and let them cool. Once cooled, cut the bananas in half and line them inside the mould.
In a separate saucepan, mix the coconut cream, water, sugar, agar agar powder, and salt. Bring the mixture to a boil, stirring constantly, then reduce the heat and let it simmer for about 3 minutes or until the agar agar powder has dissolved.
Pour the mixture into the mould, making sure to cover the banana slices. Let the jelly set at room temperature for about an hour, or until it has hardened. Once set, refrigerate for at least 4 hours or overnight before serving.
