BANANA WONTONS WITH COCONUT CREAM SAUCE
A dessert version of wontons that are pure heaven! They have a touch of cinnamon and the sauce is silky smooth. They are a bit time consuming but worth every second! A Martin Yan recipe
Provided by cookiedog
Categories Dessert
Time 55m
Yield 24 wontons
Number Of Ingredients 11
Steps:
- Make the filling: Stir the bananas, sugar, cinnamon, and coconut together in a small bowl, lightly mashing the bananas as you mix. The mixture should still be a little chunky.
- Make the sauce: In a small sauce pan, bring the milk and coconut milk to a boil then remove from the heat.
- Beat the egg yolks and sugar together in a medium bowl until pale yellow and smooth, 2 to 3 minutes. Stirring constantly, gradually pour half of the hot milk mixture into the egg yolk mixture, then stir the yolk mixture into the milk mixture remaining in the pan. Over medium heat, stir the milk mixture constantly until thickened, about 2 minutes. Strain the sauce into a medium bowl. For extra coconut flavor, add the 1/2 cup flaked coconut (I prefer it smooth!). Let cool to room temperature, then cover the bowl and chill until cold. (I like the sauce at room temp.).
- Wontons: Place a heaping teaspoonful of the filling in the center of one of the wonton wrappers. (Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.) Moisten the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges together firmly to seal. Pull the opposite corners of the base of the triangle, moisten one of the corners with water, and press the two corners firmly to seal. Repeat with the remaining wontons and filling, keeping the folded wontons covered with a damp kitchen towel to prevent them from drying out.
- Pour enough vegetable oil into a wok or 2 quart saucepan to come to a depth of 3 inches. Heat the oil over medium heat to 350°F Slip a few of the wontons into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons. Serve hot or cold, with the coconut cream sauce.
Nutrition Facts : Calories 57, Fat 2.3, SaturatedFat 1.5, Cholesterol 33, Sodium 8.7, Carbohydrate 8.5, Fiber 0.3, Sugar 7.3, Protein 1.1
BANANA WONTONS WITH COCONUT SAUCE
Wontons filled with banana and cinnamon, fried and served with a coconut-y sauce. Lower fat and sugar version of a recipe I've wanted to try for a while. The banana and sweetened coconut give these plenty of sweetness for me, but you can add 2 T sugar to the banana and 1/4 to 1/2 cup sugar to the sauce if you like. Nice snack or dessert. This made just over a dozen wontons, though my bananas were on the small side so I'm guessing it would make 16 with larger bananas.
Provided by Yogi8
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make wonton filling by mixing the banana, cinnamon and 1 T coconut in a bowl.
- Lightly mash with a fork as you mix, but leave it a little chunky.
- Set aside.
- Make sauce by putting 3/4 C of coconut milk in a pan and heating on med-high.
- While this is heating, mix remaining 1/4 C coconut milk with cornstarch till smooth.
- Add to pan and stir constantly till thickened a bit and starting to bubble.
- Remove from heat and stir in the 1/2 C coconut flakes and coconut flavoring.
- Set aside.
- Place 1 slightly heaping teaspoon of filling on a wonton wrapper.
- Moisten edges of wonton with finger dipped in water and fold it in half to form a triangle.
- Press the edges together firmly.
- Repeat with remaining wontons, keeping folded wontons under a damp towel to prevent from drying.
- Put about a T oil in a fry pan and heat on medium to med/high heat.
- Add wontons in batches to avoid crowding and fry about 2 minutes on each side till lightly browned.
- These can also be deep fried.
- Remove to serving plate and serve with coconut sauce.
- Can be served warm or cold.
Nutrition Facts : Calories 268.1, Fat 20.3, SaturatedFat 15.3, Sodium 42.6, Carbohydrate 23.4, Fiber 2.3, Sugar 12.9, Protein 2.2
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