1 - Peeled and flatten banana with a roller, leaving about 1/4 inch thick.
2 - Prepare batter as instructed on package.
- In a large bowl combine flour, water, then mix ingredients until batter is smooth.
add a pinch of salt, 3 tbsp sugar, and 4 tbsp coconut milk.
3 - Bring oil to temperature in a wok or cast iron pan. To test oil readiness by dropping a small droplet of
batter into the oil, when the fried batter rises to the top, the oil is ready for us.
4 - Dredge flattened banana in batter one at a time, slowly dip in oil and fry until golden brown.
5 - Place fried banana on paper towel to absorb excess oil, serve immediately.
6 - Add remaining coconut milk into a sauce pan, sugar to taste and a small pinch of salt.
7 - On slow heat bring coconut milk to a simmer, stir occasionally. Sprinkle in sesame seed before serving.
This is my fave. I remember my grandma used to make this for me when I was a little kid. I would sit next to her and watch her hand grated the yuca and the coconut, squeeze out the excess moisture from the yuca, and extracted the coconut milk. It was delightful to watch her make everything using fresh ingredients and making it from scratch.
I am ashame to say that I cannot do what she does.
I do not have the patience to hand grate and extract fresh coconut milk. I'd like to take shortcuts when I can and only if the end results aren't that bad.
2 LBs frozen khoai Mi (grated)
1 Can coconut milk
1 Can sweetened condensed milk
2 Egg yolks
Pinch of salt
1 - Preheat oven to 350 F.
2 - Mix all ingredients in a large bowl, stir to combine.
3 - Grease round baking pan butter (or line pan with banana leaves)
4 - Pour mixture into pan and bake at 350 F for 1 hour until toothpick comes out clean
5 - Place cake under broiler for a few minutes to toast the top layer slightly.