by Jesi Solomon November 21, 2017

This pudding is reminiscent of Khanam Krok, these awesome little pancake / pudding things they serve on the street in Thailand. I remember being so absurdly full I could barely waddle around in the 300% humidity, but they looked so good and cost like .08 cents, so I bought them, ate one and gave the rest to a monk. You’d think my karma would’ve led me to avoid dysentery after a move like that, but you’d be wrong.

Yield: 4 Servings

Prep Time: 10 minutes                   

Cook Time: 30 minutes                   

 

 Ingredients:

4 really ripe bananas, if you freeze them, just soak them in hot tap water for 5 minutes
1 cup coconut milk
2 heaping tablespoons of cornstarch or 2 eggs - depending on dietary restrictions
Banana leaves - can just use parchment if you cant find them, but most latin and Asian stores have them in the frozen section 

Directions:

Puree everything, pour it into your lined insert, solar cook for 30 minutes!


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