October 12, 2012 Che Chuoi Hap Nuoc Cot Dua (Banana Steamed in Coconut Milk Dessert) Ingredients:

Main body Syrups: Fresh coconut (not young) enough to create 500 gram of coconut meat Rice flour 25 grams Tapioca flour 10 grams Bot Khoai and Bot Bang Peanut enough for about tsp per portion Sesame Seeds (white) enough for about tsp per portion Pandan leaves Water 750 ml (grams) Sugar 100 grams Banana about 3 kg of banana before peeling o Banana is small and fat Rice flour 200 grams Tapioca flour 200 grams Sugar 200 grams Water 650 ml

Utensils: ***NOTE: all utensils have to be clean and dry Pots Steamers Colander Knife Ladle Spoons Coconut bag Pan bowls

Methods: 1. Bot Khoai and bot bang a. Soak in water overnight (10-12 hours)

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b. Cook in boiling water c. Rinse Peel the banana (should be about 2.5 kg of banana without peel) a. Cut into thin slices from about 1-5 mm Batter a. In a bowl add: i. 200 grams of rice flour ii. 200 grams of tapioca flour iii. 200 grams of sugar iv. 650 grams of water (can be warm but not hot) v. Yellow food color vi. Mix well vii. Let rest for 15-30 minutes Steaming a. Put the sliced banana into a big bowl b. Pour enough batter to cover the banana (about 1 inch above the banana) i. Leave the rest of the batter in the other bowl c. Take a shallow platter and cover with saran wrap or clear plastic bag d. Method 1: i. Pour the batter into the platter (just enough to create a bottom layer that is about 1-2 mm thick ii. Steam until the batter has thicken iii. Pour the banana batter onto the platter. Leave about 2 mm from the top iv. Steam until thicken v. Pour batter onto the platter until about even with the top of the platter vi. Steam until the batter is clear e. Method 2: i. Pour the banana batter into the shallow platter. Leave about 2 mm from the top ii. Steam until thicken iii. Pour batter onto the platter until about even with the top of the platter iv. Steam until the batter is clear Remove from heat and let rest to cool down a. Repeat steps 4 until all banana batter has been steamed b. NOTE: if you need the shallow platter i. Remove the plastic and place the banana concoction onto an oiled platter (lighly) Peanut preparation a. Wash the peanut b. Dry roast the peanut until golden brown (not burnt) c. Remove the peel d. Mash into small bits

7. Sesame preparation a. Wash the sesame b. Dry roast the sesame until golden brown (not burnt) 8. Combine peanut with sesame 9. Syrup Nuoc Cot Dua a. 500 grams of coconut milk will make about 250 grams of coconut milk. b. Nao dua (grind the coconut meat) i. If the coconut has been refrigerated (or cold) then you will want to heat the coconut meat in a pan (dry) to warm up the coconut c. Put a portion of the coconut meat into a coconut bag (similar to one use to do soybean milk) and squeeze out the milk into a bowl (Bowl 1) d. Creating Coconut water-based milk (you will need about 750 gram of water) i. In bowl 2 (with water) soak the coconut bag (with the coconut milk) and squeeze out the water from the coconut meat.do this a few time ii. In bowl 3 (with water) soak the coconut bag (with the coconut milk) and squeeze out the water from the coconut meat.do this a few time e. Repeat steps c and d until all the coconut milk has been squeezed f. Place the coconut milk that has been squeezed on a clean platter g. Flour Batter : Add 25 grams of rice flower and 10 grams of tapioca flour into a bowl and add only enough water to dissolve the flour h. In a big pot, pour in the coconut water-based milk, 5 grams of salt, 100 grams of sugar, and la dua (pandan leaves) i. Tie the pandan leaves for easy removal later ii. Cook until steam begin to rise (do not let boil or the coconut milk will separate) i. Add the flour batter in slowly and mix well (mix slowly to prevent burning) i. Cook until boil j. Add coconut milk in and mix well k. Add Bot khoai and bot bang in and mi and cook until boiled again 10. Serving a. Cut the banana concoction into pieces and placed into a bowl b. Pour the hot Nuoc Cot Dua over the banana c. Add a 1 tsp of the peanut and sesame mixture on top