Recipe
| Ingredients | Original Recipe | Low Sodium (Salt) |
|---|---|---|
| Banana nam-wa variety ripe | 1 1/2 bananas (90g) | 1 1/2 bananas (90g) |
| Coconut milk | 8 tablespoons (100g) | 4 tablespoons (50g) |
| Sugar | 1 tablespoon (15g) | 2/3 tablespoon (10g) |
| Salt | 1/5 teaspoon (1g) | 1/8 teaspoon (0.625g) |
| Pandanus leaves | 1-2 leaves | 1-2 leaves |
| Skim milk | – | 4 tablespoons (50g) |
| Rice flour | – | 1/4 teaspoon (1.25g) |
Method
- Clean and boil banana with medium heat for around 5-7 minutes then peel banana and cut the banana into 4 pieces.
- Pour coconut milk into a pot then add skim milk and bring to boil then add banana and Pandanus leaves
- Add salt and sugar
- Mix rice flour with water, stir together then pour the mixer into a pot, stir immediately until it becomes homogenous. Remove from heat and serve warm.
Tip
In low sodium (salt) recipe, the rice flour will make the banana to maintain original creamy flavor.
Nutritional information
| Recipe | Energy (Kcal) | CHO (g) | Protein (g) | Fat (g) | Sodium (Salt) (mg) |
|---|---|---|---|---|---|
| Original | 330 | 48 | 3 | 15 | 425 |
| Low Sodium (Salt) | 274 | 47 | 4 | 8 | 290 |
| % Reduction | 17 | 2 | More 33% | 47 | 32 |
Acknowledgement
Arunsri Tangwongwiwattana, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC
