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Grilled Bananas with Coconut Cream, Turmeric and Sticky Rice
From Thai Food, by David Thompson (Ten Speed Press, 2002)
Adapted by StarChefs

Yield: 5 Servings


    Sweetened sticky rice:
  • 2 cups white sticky rice
  • 2 cups coconut cream*, unsweetened
  • 2 cups castor (superfine) sugar
  • Large pinch of salt, about 2 teaspoons
    Bananas and syrup:
  • 5 small bananas
  • 1-2 Tablespoons lime juice, freshly squeezed
  • 2 cups coconut cream*, unsweetened, plus an additional 3-4 Tablespoons for garnish
  • Pinch of salt
  • 2 cups palm sugar*
  • 1½ cups black coconut sugar*
  • 1-2 pandanus leaves*, knotted
  • 2 Tablespoons fresh turmeric*, finely chopped (if unavailable, substitute dried turmeric)
*Can be found in Asian and Indian specialty markets.

For sweetened sticky rice:
Soak rice overnight. The next day, drain, rinse and steam rice until tender, about 20 minutes. Make sure rice is not piled too high in the center so that it cooks evenly. Test some grains from the thickest area for doneness. In a separate bowl, stir coconut cream with sugar and salt until dissolved.

When rice is cooked, remove from steamer and pour prepared coconut cream over rice. Stir to incorporate thoroughly, then cover, set aside and keep warm before serving.

For bananas and syrup:
Peel bananas and steep in water acidulated with lime juice to prevent discoloration.

Combine remaining ingredients and simmer over medium heat until thick, about 7 to 10 minutes. Grill bananas until just slightly softened, press between two weights to flatten, then immerse in syrup for at least 10 minutes.

When ready to serve, remove bananas from syrup and slowly grill until golden, caramelized and fragrant. Serve over sticky rice with the coconut and turmeric syrup and additional coconut cream drizzled on top.

Wine pairing:
A late harvest or fortified Muscat such as the Chivite Colección 125 Vendimia Tardia


Published: July 2004