Ingredients:
🍌2 very ripe plantains (about 1 1/4 pounds), peeled and cut diagonally into 1/2-inch-thick slices
🥥1 1/2 cups well-shaken and stirred unsweetened coconut milk
💧1 1/2 cups water
🧆1/4 cup palm sugar or firmly packed dark brown sugar, plus more for garnish
🧂1/4 teaspoon kosher salt
🥬2 fresh or thawed frozen pandan leaves, each tied into a knot, or 1 tablespoon vanilla extract
How to Make It:
Step-1
Place plantains, coconut milk, 1 1/2 cups water, palm sugar, salt, and pandan leaves in a large saucepan.
Step-2
Bring to a boil over medium-high, stirring often. (Don’t let the coconut milk boil for more than a few seconds or it might curdle.)
Step-3
Immediately reduce heat to low; simmer gently, stirring occasionally, until plantains are fork-tender but still hold their shape, 3 to 6 minutes.
Step-4
Remove from heat; set aside to cool until liquid is just warm. Discard �pandan leaves; ladle mixture evenly into 4 shallow bowls.
Step-5
Sprinkle with palm sugar to garnish, and serve warm.
Step-6
Pandan leaves are often used to flavor desserts with their sweet almond and vanilla flavor.
Step-7
The fresh leaves can be chopped or tied into knots and boiled and are often used in rice, curries, and as wrappers for barbecued dishes.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Comments
Post a Comment