Chuoi Su Rim (Caramelized Banana with Sesame), No Added Refined Sugar
Sweets and drinksPreservesVietnamabout 30 minutes
Ripe bananas sitting in the kitchen have a very good way out in this caramelized chuoi su. The pieces turn chewy and firm, the syrup clings around them, and a scattering of white sesame adds the perfume.
The hard part is choosing the fruit, because bananas that are too ripe collapse in the pan. The bananas soak in lime water for 5 minutes before cooking so the pieces do not darken. The pan comes off the heat only once the syrup has thickened around the fruit.
This batch weighs about 890g, at roughly 40 calories per 100g.
Method
Squeeze the juice of half a lime into a bowl of water, peel the bananas, soak them for 5 minutes, then rinse and drain.
Put 90g kOBE Monk Fruit Blend into a large pan with 300ml water, stir to dissolve, and bring it to a boil until fully clear.
Add the bananas and cook until the syrup thickens, turning the pieces now and then so they take on the flavor evenly.
Add 1.5 tablespoons of lime juice, stir through, and cook until the syrup clings around the fruit, then turn off the heat.
Arrange on a plate, scatter white sesame seeds, and cut into bite sized pieces.
Tips
Choose chuoi su just ripe with a hint of green on the skin, so they stay firm and chewy after cooking.
Overripe bananas turn mushy once cooked.
Cook over low heat and turn gently so the pieces do not break.
Scatter the white sesame while the bananas are still hot so it sticks.
Soak the bananas in lime water for 5 minutes and rinse, since skipping this leaves the cooked pieces dark.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.