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Banana Nougat Thins or Fingers: Do the Nuggety Chew for Each Other's Sweet Tooth

  • Danny Peter Flores
  • Jan 9, 2017
  • 1 min read

Updated: Dec 13, 2021


"Matcho" Combo Dessert "Matcha" Combo Dessert

Ingredients: Ingredients:

honey honey or maple syrup

French vanilla bean extract moscobado

sesame seed (toasted) granulated sugar

granulated sugar cinnamon

moscobado cardamom

cinnamon water (liquid to make the paste)

cardamom

water (liquid to make the paste)

Instructions: Instructions:

Slice cooking banana thins (1 mm) lengthwise Slice cooking banana thins (1 mm) length

into fingers. Boil till blanched. wise into fingers. Boil till blanched.

Compose paste and burnish. Compose paste and burnish.

Caramelize by deep-frying & coat Caramelize by deep-frying & coat

with sesame seeds. with sesame seeds.

Serving: Serving:

Serve with a fluted glass scooped with Serve with Japanese green tea ice cream

french vanilla ice cream by rounding finger in a fluted glass lined with finger thins

thins around the mounded scoop. around a rounded scoop.

Serve with Japanese matcha chai latte.

Other Suggestions:

Make your own flavoured banana nougat fingers or thins (Philippine "pinasugbo") creation using granulated powdered solubles in a syrup with instantane flavoured coffees (e. g. by Nestle).


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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