As Tet arrives and spring returns, there’s nothing cozier than the whole family gathering around the table, enjoying candied treats and sipping tea together. Let’s head to the kitchen with Khô bò CALI and make a delicious banana candy with ginger and peanuts!
Ingredients You’ll Need
Before diving into the step-by-step process of making delicious banana candy, it’s essential to prepare all the ingredients to ensure a smooth cooking experience. Here’s everything you need:
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Fresh bananas – 1kg (It’s best to choose bananas that are just ripe — not overly soft or green — to avoid bitterness in your candy.)
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Golden sugar – 500g
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Filtered water – 200ml
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Fresh ginger – 200g (peeled and julienned)
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Dried shredded coconut – 40g
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Pineapple – 200g (adds natural sweetness and aroma)
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Malt syrup (mạch nha) – 200g
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Lemon – 1.5 fruits (used to balance the sweetness and prevent crystallization)
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Roasted peanuts – 150g (adds crunch and nutty flavor)
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Roasted sesame seeds – 50g (for aroma and added texture)
Note: For the best texture, it’s recommended to use chuối tây (a variety of Vietnamese banana) which results in a softer, chewier banana candy. If you don’t have malt syrup on hand, you can increase the sugar quantity to around 600g–650g to make up for it.
Readmore: Make crispy dried Thai jackfruit at home using an air fryer
Step-by-Step Instructions to Make Fresh Banana Candy
Making fresh banana candy at home is surprisingly simple and enjoyable when you follow these easy steps. Let’s get started!
Step 1: Prepare the Ingredients
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Bananas: Begin by peeling your ripe bananas. To help reduce moisture and achieve a clearer, more translucent candy texture, sun-dry the bananas for about 3 hours. Alternatively, you can bake them in the oven at 80–90°C (175–195°F) for approximately 1.5 hours. Once dried, slice the bananas into thin pieces and marinate them with 250g of golden sugar. Stir well until the sugar completely dissolves — this step is key to infusing flavor and beginning the candying process.
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Pineapple: Peel and finely chop the pineapple. Then, squeeze out as much juice as possible. This prevents excess moisture from affecting the consistency of the banana candy during cooking and helps maintain a glossy finish.
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Ginger: Peel and julienne the ginger, then soak it in a mixture of diluted salt water and a bit of lemon juice for about 10 minutes. Rinse thoroughly and drain. This soaking process helps the ginger retain its bright color while mellowing out its sharp heat, ensuring it complements the candy perfectly.
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Peanuts and Sesame Seeds: Roast both the peanuts and sesame seeds until golden and fragrant. Once the peanuts cool, gently remove their skins. These will be added later to provide delightful crunch and nutty richness to the banana candy.
Step 2: Cook the Banana Candy Mixture
Once all your ingredients are properly prepared, it’s time to move on to the most important part — cooking the banana candy mixture. This step requires a bit of patience and attention, but the results are absolutely worth it.
Start by placing a large non-stick pan on the stove over medium heat. Add 250g of golden sugar and 200ml of water into the pan. Stir continuously until the sugar is completely dissolved. Once the mixture comes to a gentle simmer, add in the chopped and drained pineapple pulp. Continue stirring over low heat until the pineapple turns translucent — this is a sign that it’s cooked down enough and ready for the next step.
Next, add the julienned ginger to the pan and stir to combine. Squeeze in the juice from 1.5 lemons. Keep cooking and stirring until the mixture becomes slightly thick and sticky, with the ginger and pineapple blending together in a sweet and tangy base.
Now, it’s time to add the sugar-marinated banana slices. Lower the heat and stir gently but constantly to prevent the mixture from burning at the bottom. This slow-cooking phase can take up to 2 hours, but it’s essential for achieving the rich, chewy texture that defines great homemade banana candy. During this time, the mixture will gradually thicken and darken as the flavors concentrate.
When the mixture starts to become more cohesive and less runny, stir in 200g of malt syrup (mạch nha). Keep stirring until the syrup melts evenly into the candy base. Then, add in the dried shredded coconut and about two-thirds of the roasted peanuts, reserving the rest for topping or decoration. Continue to stir until the banana candy becomes thick, glossy, and no longer sticks to the pan.
Step 3: Shaping and Wrapping the Banana Candy
Once your banana candy mixture has reached the ideal chewy and sticky consistency, it’s time to move on to shaping and packaging the final product.
Begin by preparing a large tray or flat surface. Lay down a sheet of plastic wrap or parchment paper to prevent sticking. Sprinkle a generous layer of roasted sesame seeds and peanuts evenly across the surface — this not only adds flavor and texture but also creates a beautiful, nutty coating for the candy.
Next, carefully pour the hot banana candy mixture onto the tray. Use a spatula or your hands (wearing food-safe gloves) to spread it out into a flat, even layer. Aim for about 1–2 cm in thickness, depending on your preference. Once spread, sprinkle the remaining peanuts and sesame seeds over the top to complete the coating. You can use a rolling pin or the back of a clean spatula to press down gently, helping the toppings stick and the candy compact evenly.
Allow the candy to cool completely at room temperature. As it cools, it will firm up into a pliable but sliceable texture. Once set, use a sharp knife to cut the banana candy into bite-sized pieces, typically rectangular or square.
To finish, wrap each individual piece using candy wrapping paper or food-grade wax paper. This not only keeps the pieces fresh but also gives them a polished, professional appearance — perfect for gifting or sharing.
Your homemade banana candy can be stored at room temperature for 5 to 7 days. For longer shelf life, especially in warm or humid climates, consider storing it in an airtight container in the refrigerator. This helps maintain its texture and flavor for up to two weeks or more.
Making banana candy at home is not as difficult as it may seem. With a little patience and by carefully following the step-by-step instructions above, you can create a deliciously chewy and fragrant treat right in your own kitchen. One helpful tip: when cooking banana candy, be sure to use a high-quality non-stick pan to prevent the mixture from sticking and burning.
However, if you’re short on time or simply want to enjoy the authentic flavor of traditional banana candy without the hassle, why not try the ready-made version from Khô Bò CALI? Crafted with care using premium bananas, fresh ginger, roasted peanuts, and fragrant sesame seeds, our banana candy offers the perfect balance of sweetness and chewiness — just like homemade.
Whether you’re looking for a nostalgic treat to share with family during the holidays or a unique gift to impress friends, Khô Bò CALI’s banana candy is a delicious and convenient choice.
👉 Order now at [Khô Bò CALI’s website or Fanpage] and bring home the rich, traditional flavors of Vietnam in every bite!
KHÔ BÒ CALI
Address: 9511 Bolsa ave westminster CA 92683
Phone numbers: +1 (714) 452-7679 / +1 (714) 234-6899
Email: [email protected]
Website: https://khobocali.com/
