Kluay Buat Chee

Name: Kluay Buat Chee
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 4 bananas; 200 ml coconut milk; 40 g sugar; 1 pinch salt; 1 tbsp tapioca

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Kluay Buat Chee, a comforting Thai dessert, is often enjoyed at the end of a family meal or during the midday lull, when the sun is high, and the shade offers a brief respite. This home-style version captures the essence of a Thai family kitchen, where ingredients are measured by feel and intuition rather than precision, and meals are crafted with a sense of warmth and generosity.

The dish presents soft banana slices enveloped in a creamy, sweet coconut milk sauce. A hint of salt balances the richness, while tapioca adds a subtle, chewy texture. Serve it warm, and let the flavors mingle, offering a soothing finish to any meal.

Ingredients

4bananas
200 mlcoconut milk
40 gsugar
1 pinchsalt
1 tbsptapioca

Method

Peel the 4 bananas and slice them into even pieces, about 1 inch thick. This ensures they cook evenly and absorb the flavors properly.
In a medium saucepan, pour 200 ml of coconut milk and place it over low heat. Stir in 40 g of sugar and a pinch of salt, allowing the sugar to dissolve completely. The mixture should become smooth and slightly thickened, with a fragrant coconut aroma.
Add the sliced bananas to the saucepan, ensuring they are submerged in the coconut milk mixture. Cook gently over low heat, stirring occasionally to prevent sticking. The bananas should become tender but not mushy, maintaining their shape while absorbing the coconut flavor.
In a small bowl, mix 1 tbsp of tapioca with a little water to create a slurry. Slowly pour this into the saucepan with the bananas, stirring continuously. This will thicken the coconut milk to a creamy consistency, coating the bananas nicely.
Continue to cook the mixture on low heat until the coconut milk thickens and the bananas are soft but intact. The dish is ready when the bananas are tender and the coconut milk has a glossy, rich texture.
Remove the saucepan from heat and let the Kluay Buat Chee cool slightly. Serve warm in small bowls, allowing the creamy coconut sauce to envelop the bananas. This dish is best enjoyed while still warm, highlighting the sweet and savory balance.