Thai bananas gently simmered in coconut milk with sugar, salt, and pandan for a simple creamy dessert.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the bananas thickly on the diagonal.
Put the coconut milk, granulated sugar, salt, and pandan leaf in a pot.
Heat the sauce over low heat for 5 minutes, until the sugar dissolves.
Add the bananas and cook for 7 minutes, until softened without falling apart.
Remove the pandan leaf from the pot and stir the sauce once without crushing the bananas.
Toast the sesame seeds in a dry pan for 2 minutes.
Spoon kluai buat chi into bowls and serve warm with the toasted sesame.
💡 Tip: Avoid very ripe bananas; slightly firm bananas hold their shape in the sauce.
🍽️ Serving suggestion: Serve the dessert warm with toasted sesame and a few drops of lime juice on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~240
kcal calories
3
g protein
44
g carbs
7
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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