|Bananas in syrup|
- 6 nearly ripe (yellow-green) bananas (choose not quite ripe bananas)
- 2 cups slaked lime water
- 2 cups golden brown sugar
- 2 cups water
- ½ coconut cream
- A pinch of salt
Special utensils: brass wok
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.
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.