For the coconut cream
sauce: Toast the desiccated coconut in a small saute pan over medium heat for 5 minutes. Combine the coconut milk, toasted coconut, whole milk and kosher salt in a small saucepan and bring to a simmer over medium-low heat. Simmer for 5 minutes, and then turn off the heat and steep
for 30 minutes.
Strain the coconut mixture through a fine-mesh strainer
and into another small saucepan
, using a wooden spoon or spatula
to press down on the solids. Bring the mixture to a simmer
over medium heat. Whisk
together the sugar and eggs
yolks in a mixing bowl, and then whisk in 1/4 cup of the hot coconut milk mixture to temper the eggs. Gradually whisk in the rest of the hot coconut milk
and transfer the mixture back to the saucepan. Using a wooden spoon, stir over medium-low heat until the mixture thickens and coats the back of the spoon, for 10 to12 minutes. Strain into a mixing bowl and place plastic wrap
directly on top of the sauce to prevent a skin from forming. Allow to cool at room temperature while you make the fried bananas.
For the fried bananas: Fill a wok
with 3 inches vegetable oil or a large Dutch oven
with 2 inches. Heat the oil to 375 degrees F over medium-high heat.
Put the palm sugar in a small bowl, add the hot water and stir until the sugar is dissolved. Cool to room temperature. In a small baking dish
(8-by-8-inch is ideal), whisk together the rice flour, desiccated coconut, coconut milk, all-purpose flour
, baking powder and the palm sugar/water mixture to form a thin batter. Allow the batter to sit for 10 minutes while you prep the bananas.
the bananas and slice each lengthwise about 1/4-inch thick (about 3 slices per banana). In small batches, dip the sliced bananas in the batter
, shaking off any excess batter that does not adhere. Fry
the bananas until golden brown and crispy, turning occasionally, for 1 to 2 minutes. In between batches, use a slotted spoon to remove any excess batter that has fallen into the hot oil. Place the fried bananas
on a baking sheet lined with paper towels to absorb any excess oil.
Serve the fried bananas topped with coconut cream sauce
and chopped peanuts
Cook's Notes: It is important to use an Asian rice flour
in this preparation for the right batter consistency.
If you cannot find baby bananas you can substitute ripe bananas; cut these into long bias cuts about a 1/4-inch thick and follow the method above.