|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)|
- 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.
In low sodium (salt) recipe, the rice flour will make the banana to maintain original creamy flavor.
|Low Sodium (Salt)||274||47||4||8||290|
|% Reduction||17||2||More 33%||47||32|
Arunsri Tangwongwiwattana, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC