Crispy Banana and Coconut Parcels, a Chinese recipe from the Worldwide Gourmet

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Crispy Banana and Coconut Parcels Recipe

Recipe

Total time: 30 to 60 minutes

Preheat the oven to 180°C (350°F)
Preparation time: 20 minutes
Cooking time: 15 minutes

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 8 sheets of brick pastry

- 2 tbsp. powdered almond or coconut

- 2 tbsp. powdered sugar

- 40 g (3 tbsp.) butter

Material

- 16 small wooden picks

Method

Cut the bananas into pieces; mash them coarsely with a fork.
Add the coconut milk, sugar and almond or coconut powder. Combine thoroughly.
Preheat the oven to 180°C (350 F).
Melt the butter over low heat without letting it brown. Clarify the butter, pouring it through a small strainer and leaving behind the milky residue.
Place the sheets of brick pastry flat on a work surface; brush with melted butter.
Place 1/8 of the mixture on the edge of one sheet and roll it up gently.
Pinch the ends, giving them a half twist and close up each side with a toothpick.
Place the parcels on a parchment-lined baking sheet; bake for 15 minutes.
Remove from the oven; carefully remove the picks; serve warm on their own or with thinly sliced mango.

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Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including coconut milk.

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