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1
Combine the thin coconut milk, palm sugar, and salt in a saucepan and warm over low heat, stirring, until the sugar is fully dissolved. Keep the heat gentle and do not allow the liquid to boil, so the coconut milk stays opaque and full-bodied rather than splitting into a thin, greasy liquid. Taste: the coconut milk should be distinctly sweet with a clean salt edge that amplifies rather than announces itself.
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2
If using pandan leaf, add the knotted piece to the warm coconut milk now, so the heat coaxes its grassy, vanilla-like fragrance into the liquid before the banana goes in. Allow it to infuse as the liquid heats, then remove it before adding the banana and before service.
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3
Peel the bananas, halve each lengthwise, then cut into pieces of 5–6 cm.
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4
This is where the dish lives or dies. Bring the coconut milk to approximately 70–75°C — a bare, still surface with no movement, well below a simmer — and add the banana pieces, so they poach gently, absorbing the sweetened coconut milk while holding their shape rather than dissolving into it. Hold at this temperature for 5–8 minutes; at 90°C or above, the banana disintegrates within five minutes, yielding a thin, banana-flavoured liquid in place of distinct pieces. Monitor by touch on the pan's exterior and sight on the surface: no bubbles should break.
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5
Serve warm, ladled into bowls with the coconut milk. The banana pieces should be tender but intact, neither raw nor collapsed, and the coconut milk should remain opaque and body-full.