They are made by rice flour, scented very gently with flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking.

Ingredients:

125 gms Rice Flour
125 gms Sugar
125 ml flowers Water
1 tsp Fresh Yeast
1 tsp Baking Soda
Food Colouring (Optional)

Preparation:

Mix the yeast with the rice flour, add the flower water little by little and mix until the flour is soft.
Add sugar, and the remaining rose water and the baking soda.
At this point you can add 5 drops of food colouring.
Or even divide the mixture into sections and colour each section separately.
Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
The mixture should be thick but still fluid.
Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
Place in a Chinese steamer for 10 minutes.
You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
Serve cold.

In this section we discuss the Thai banana dessert recipe and provide some useful suggestions for enhancing it’s taste.
Ingredients

Ripe Nam Wa type bananas       5 bananas
Coconut cream       1/4 Cup
Coconut milk       1.5 Cups
Sugar       1/2 Cup
Salt       1/2 Teaspoon

Procedure

Preparing the bananas: Peel the bananas and slit vertically into half, then once again cut the pieces horizontally into half. Each banana would now be cut into four pieces and this is the ideal size for the bananas in the dessert to get cooked well. Notice whether the bananas are soft (ripe enough) or a little stiff as you cut them. This information will be needed as we proceed further in the Thai banana dessert recipe.

Working with the coconut milk: Pour the coconut milk into a pot and turn on the heat. This is one of the main ingredients in the banana dessert recipe and the coconut milk needs to boil before we proceed. After the milk has started boiling, lower the heat to medium level and drop the banana pieces into the boiling coconut milk.

For the ideal banana dessert, the bananas will have to cook until tender. It is not advisable to overcook the bananas as this will make them very soft and bloated. Sufficiently riped bananas will become tender sooner than bananas that are partially riped. Once the bananas are tender turn off the heat. Now, add the sugar and salt into the pot and keep stirring until they have dissolved.

Finishing and serving: Now add the coconut cream into the pot and share the banana dessert into small bowls. Let the Thai dessert come to room temperature and then serve. The bananas in the dessert should remain as distinct pieces and not break down to a pulp. It is therefore important that you do not overcook the bananas in the coconut milk. Some cooks prefer to spread the coconut cream on the bananas after the dessert has been shared into smaller bowls. This is a minor change to the banana dessert recipe and you could try it out.