Banana Pudding (KHANOM KLUAI)
Fresh banana,pureed in a food processor or blender 3cups
Freshly grated fresh coconut meat 1 cup
Pre-sifted rice flour 3 cups
Granulated sugar 2 cups
Salt 1 tbsp.
Cream of coconut milk 1cup
Freshly grated long strands of coconut meat (6 servings)
1. Mix together all the ingredients except the bananas.
2. Once everything is in a mixing bowl and well mixed, puree the bananas and immediately pour it into the mixture.
3. Pour this mixture into an either round or square baking pan and steam this pudding in a steamer for about 20 minutes or until the flour in the pudding is cooked and the pudding sets.
4. Take the pudding out of the steamer and allow to cool before cutting and serve garnished with a little of the freshly grated coconut meat and salted coconut cream.
Coconut meat can be bought from your grocery store by buying a whole fresh coconut. Crack the coconut open with a hammer and the juice will run out. The white meaty flesh of the coconut that is attached to the inside shell is the meat that you will use to grate.
Coconut cream is derived from canned coconut milk by allowing the can to sit up in a cold place. Open the can from the top and the solidified mass on top of the can is the cream. Spoon only this top part and warm it in a sauce pan; if the liquid is too thick add a little of the milk from the rest of the can.
Salted coconut cream is only the melted cream from the top of a coconut can which has been salted. If this cream is too thick, thin it out with a little coconut milk.