Sticky rice with Cavendish banana
Experience the artistry of Thai fusion desserts. This creation features premium glutinous rice, slow-cooked until the grains are soft yet retain their beautiful chewiness. The vibrant color is enhanced by natural butterfly pea flower extract, combined with perfectly ripe Cavendish bananas for their smooth texture and unique sweet aroma. Drizzled with rich, creamy coconut milk seasoned with a hint of salt, this dessert offers a harmonious, fragrant, and luxurious taste with every bite.
- Difficulty level: Medium
- 60 minutes
Ingredient
- Main Ingredients
- 2-3 Cavendish bananas, choose those that are fully ripe.
- 1 cup of glutinous rice
- 3-4 cups of clean water
- ¼ cup concentrated butterfly pea flower extract
- ¾ cup white granulated sugar
- 2-3 pandan leaves
- ½ cup of young coconut flesh
- Coconut milk topping
- 200 ml of fresh coconut milk.
- ½ teaspoon sea salt
- 1 teaspoon of rice flour
Detailed instructions
1. Preparing the Bananas
- Peel the Cavendish bananas and remove the fibrous strands.
- Cut the bananas into cubes approximately 1.5 x 1.5 cm. (This size is perfect for bite-sized portions and won’t easily become mushy when mixed with the sticky rice.)
- Set a pot on the stove, add clean water and pandan leaves, and bring to a boil over medium heat.
- Add the soaked sticky rice and stir constantly to prevent it from sticking to the bottom of the pot.
- Simmer until the rice grains begin to swell and become translucent (test by pressing the rice; it should be soft with no hard cores).
- Once the rice is cooked, add the butterfly pea flower water and stir until the color is evenly distributed.
- Add granulated sugar and stir until dissolved. (This must be added only after the rice is cooked.) Otherwise, the rice will become tough and not soft.)
- Add the young coconut flesh followed by the sliced Cavendish bananas.
- Stir gently for just a few moments (about 30 seconds) to allow the bananas to heat up and release their aroma, but not to become mushy. Then turn off the heat immediately.
- Mix the coconut cream, salt, and rice flour in a small pot.
- Heat over low heat, stirring constantly, until the coconut cream begins to thicken and simmer gently around the edges of the pot. Turn off the heat and let it rest.
Delicious Tips (Pro-Tips)
- Double the Aroma: Cavendish bananas have a strong aroma when heated briefly. Adding the bananas as the final step helps the aroma spread best.
- Texture: Good sticky rice pudding should have just the right amount of liquid, not too dry, because as the dessert cools, the rice will absorb more water.
- Balance of Flavors: The salty taste of the coconut cream topping is important in helping to bring out the creamy sweetness of the bananas even more.
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