Kem Chuối
Kem Chuối
Ingredients
- 2 ripe bananas
- 150 ml coconut milk
- to taste granulated sugar
- 2 teaspoons cornstarch, mixed with a little water
- 1 pinch salt
- as needed roasted peanuts
Instructions
- 1
Peel the 2 ripe bananas.
⏱️ 1 min
- 2
Slice each banana lengthwise into several thin strips.
⏱️ 3 min
- 3
Lay out a large piece of parchment paper or plastic wrap on a flat surface.
⏱️ 1 min
- 4
Arrange the banana strips onto the parchment paper, overlapping them slightly to form a rectangular or square shape, creating a single flattened layer of banana.
⏱️ 3 min
- 5
Cover the banana layer with another piece of parchment paper or plastic wrap and gently press down on them with a cutting board or a flat plate to further flatten and adhere the slices together.
⏱️ 2 min
- 6
In a saucepan, heat 150 ml coconut milk over medium heat.
⏱️ 2 min
- 7
Add sugar to taste to the coconut milk in the saucepan.
⏱️ 1 min
- 8
Add a pinch of salt to the coconut milk mixture.
⏱️ 1 min
- 9
In a separate small bowl, mix 2 teaspoons cornstarch with a little water until dissolved, creating a slurry.
⏱️ 2 min
- 10
Stir the cornstarch mixture into the coconut milk in the saucepan.
⏱️ 1 min
- 11
Continue stirring the coconut milk mixture over medium heat until it is slightly thickened.
⏱️ 3 min
- 12
Remove the thickened coconut milk mixture from the heat and allow it to cool slightly.
⏱️ 5 min
- 13
Carefully pour the cooled coconut milk mixture evenly over the flattened banana layer.
⏱️ 2 min
- 14
Sprinkle roasted peanuts generously over the coconut milk and banana layers.
⏱️ 1 min
- 15
Using the parchment paper or plastic wrap underneath, gently roll the entire assembly tightly into a log shape.
⏱️ 3 min
- 16
Once rolled, wrap the kem chuối log tightly in plastic wrap.
⏱️ 1 min
- 17
Place the wrapped kem chuối in the freezer until it is completely frozen solid (at least 3 hours).
⏱️ 180 min
- 18
Once frozen, unwrap the kem chuối, slice it into desired portions, and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kem Chuối
- 2 ripe bananas
- 150 ml coconut milk
- to taste granulated sugar
- 2 teaspoons cornstarch, mixed with a little water
- 1 pinch salt
- as needed roasted peanuts
Instructions
- 1
Peel the 2 ripe bananas.
⏱️ 1 min - 2
Slice each banana lengthwise into several thin strips.
⏱️ 3 min - 3
Lay out a large piece of parchment paper or plastic wrap on a flat surface.
⏱️ 1 min - 4
Arrange the banana strips onto the parchment paper, overlapping them slightly to form a rectangular or square shape, creating a single flattened layer of banana.
⏱️ 3 min - 5
Cover the banana layer with another piece of parchment paper or plastic wrap and gently press down on them with a cutting board or a flat plate to further flatten and adhere the slices together.
⏱️ 2 min - 6
In a saucepan, heat 150 ml coconut milk over medium heat.
⏱️ 2 min - 7
Add sugar to taste to the coconut milk in the saucepan.
⏱️ 1 min - 8
Add a pinch of salt to the coconut milk mixture.
⏱️ 1 min - 9
In a separate small bowl, mix 2 teaspoons cornstarch with a little water until dissolved, creating a slurry.
⏱️ 2 min - 10
Stir the cornstarch mixture into the coconut milk in the saucepan.
⏱️ 1 min - 11
Continue stirring the coconut milk mixture over medium heat until it is slightly thickened.
⏱️ 3 min - 12
Remove the thickened coconut milk mixture from the heat and allow it to cool slightly.
⏱️ 5 min - 13
Carefully pour the cooled coconut milk mixture evenly over the flattened banana layer.
⏱️ 2 min - 14
Sprinkle roasted peanuts generously over the coconut milk and banana layers.
⏱️ 1 min - 15
Using the parchment paper or plastic wrap underneath, gently roll the entire assembly tightly into a log shape.
⏱️ 3 min - 16
Once rolled, wrap the kem chuối log tightly in plastic wrap.
⏱️ 1 min - 17
Place the wrapped kem chuối in the freezer until it is completely frozen solid (at least 3 hours).
⏱️ 180 min - 18
Once frozen, unwrap the kem chuối, slice it into desired portions, and serve.
⏱️ 2 min