Froggie does Nam - Part 3d: bananas in coconut milk

After exploring with a couple of Vietnamese recipes earlier this year, I decided to invite a couple of friends over today and cook up a storm: a whole Vietnamese meal in 4 dishes. I love the vibrant colours and fresh flavours of Vietnamese food, and in this Part 3 I will explore the full spectrum, from  seafood to desserts via a hearty pork stew. My dear friend Em (whose dad is originally from Vietnam) and the usual suspects J&T were my faithful guinea pigs, and we spent yet another chilled Sunday afternoon on my grass green Ikea carpet, getting (mildly) intoxicated and talking about the state of the world... Have a look at parts 3a/b/c for the other recipes and pictures. Bon appétit!

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Finishing the meal on a sweet note with this fragrant and creamy recipe.

Bananas in coconut milk (serves 4)

500ml water

200ml cream of coconut

1 tbsp vanilla essence or 1 pandan leaf, knotted

75gr sugar or gula melaka

¼ tsp salt

75gr sago pearls

8 frécinette bananas (or small Thai bananas), peeled and cut in 2cm pieces

4 tbsp pan-roasted white sesame seeds

Optional: if using vanilla extract, add 1 tbsp dark rum

·       In a large saucepan, mix the water, coconut cream, sugar, salt and pandan or vanilla essence.

·       Bring to a boil, add the sago pearls and cook for about 5 to 7 minutes, until the sago is half-cooked.

·       Add the bananas, and simmer uncovered for another 5 to 7 minutes, intul the sago is cooked and the bananas are soft.

·       Serve hot or cold in individual bowls and sprinkle with sesame seeds.