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Nam Van Mak Kuay (ນ້ຳຫວານໝາກກ້ວຍ) – Bananas in Coconut Milk
Nam van mak kuay is one of the sweet dishes that Lao people call nam van. You first cook small, firm bananas in palm sugar syrup and then let them finish in coconut milk with pandan. Half a teaspoon of salt lifts the sweetness and gives the coconut milk definition. The bananas should turn soft but not fall apart. You eat the dessert warm from small bowls, in Laos often in the afternoon or after a meal.
Nam Van Mak Kuay (ນ້ຳຫວານໝາກກ້ວຍ) – Bananas in Coconut Milk
Laura Chen
4
10 minutes
15 minutes
340
Lao
Dessert
Nam Van Mak Kuay is a Lao dessert of small, firm bananas that you let cook through in sweetened coconut milk with pandan. Unlike ruam mit with tapioca and jelly, only bananas go in the bowl. You eat it warm, and the coconut milk tastes lightly salty.
Ingredients
- 6 small firm bananas (nam wa or pisang awak from an Asian grocery store, about 600 g in the peel)
- 400 ml coconut milk
- 150 ml water
- 60 g palm sugar (unrefined sugar from palm sap) or brown sugar
- 1/2 tsp salt
- 2 pandan leaves (aromatic screwpine leaves), tied in a knot
Instructions
- Peel the bananas, halve them lengthwise and cut them into 4 cm pieces.
- Bring the water, palm sugar, salt and pandan to a boil in a pot, stirring until the sugar has dissolved.
- Add the bananas and cook them over medium heat for 5 minutes, until they turn slightly translucent.
- Pour in the coconut milk and simmer gently for 8 minutes, until the bananas are soft but still hold their shape.
- Remove the pandan leaves and adjust with a pinch of salt.
- Divide the dessert warm among small bowls.
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More recipes: Asian Desserts · All Asian Recipes