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Balinese Grilled Bananas In Coconut Milk Caramel |
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Serves: 8 INDONESIAI like to think of this recipe as a Balinese banana split. Imagine a sugar-crusted, smokily grilled banana served with a silken caramel sauce flavored with coconut milk, lemongrass, and palm sugar. (The latter is a malty sweetener made from palm sap that is similar in flavor to light brown sugar.) You can simply serve the grilled bananas in a bowl topped with this luscious, offbeat sauce and, if you prefer, with ice cream, which I’ve made optional in this recipe. The Balinese prepare this dish with finger bananas, sweet fruit about the size of your forefinger. I’ve called for regular bananas, but if you can find finger bananas or apple bananas (which have a tart, appley flavor), by all means use them instead. Choose bananas that are ripe, but not too soft. FOR THE CARAMEL SAUCE: 2/3 cup sugar, palm, or firmly packed light brown sugar 2 cups coconut milk, canned or homemade 1 cinnamon stick (3 inches) 1 stalk lemongrass, , trimmed and lightly flattened with the side of a cleaver 2 teaspoons cornstarch 1 tablespoon water FOR THE BANANAS: 6 bananas, firm, ripe (each about 6 inches long) 1 cup coconut milk, canned or homemade 1 cup sugar, granulated 1 quart vanilla ice cream (optional), for serving Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Prepare the sauce. Place the sugar in a large, deep, heavy saucepan (preferably nonstick) and melt it over medium heat, stirring constantly with a wooden spoon. (It will take the sugar 2 to 3 minutes to melt.) Continue cooking the sugar until it begins to caramelize (turn brown), 3 to 5 minutes. You’re looking for a rich brown color, but not the dark brown of chocolate. Do not overcook, or the sugar will burn and the sauce will be bitter. 2. Immediately remove the pan from the heat and stir in the coconut milk. (Be careful, it will sputter and hiss.) Return the pan to the heat and bring the coconut milk to a boil, stirring to dissolve the sugar. Stir in the cinnamon stick and lemongrass. Reduce the heat and simmer the mixture, uncovered, until thick and richly flavored, about 10 minutes, stirring from time to time to prevent scorching. 3. Dissolve the cornstarch in the water and stir it into the sauce. Simmer for 1 minute; the sauce will thicken even more. Remove the pan from the heat, transfer the sauce to a bowl, and let cool to room temperature. Remove the cinnamon stick and lemongrass with tongs and discard. Cover and refrigerate the sauce until cold. 4. Preheat the grill to high. 5. Peel the bananas. Cut the bananas into quarters on the diagonal. Place the coconut milk and sugar in separate shallow bowls at grillside. 6. When ready to cook, oil the grate. Dip each banana piece first in coconut milk, then in sugar, and place on the hot grate. Grill, turning with tongs, until nicely browned all over, 6 to 8 minutes in all. 7. To serve, arrange the bananas on plates or in bowls and spoon the sauce on top. If serving with ice cream, place scoops of it in the bowls and arrange the bananas on top. Spoon the caramel sauce on top and serve immediately. Serves 6 Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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