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Kanom Kluay ขนมกล้วย
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Kanom Kluay ขนมกล้วย (Thai steamed banana cake)

I use kanom tuay talai bowls bowls, but you can use any small ramekin, bowl, or even a silicone cupcake mould. The size of your steaming vessel will determine how many kanom kluay the recipe makes, but ensure there’s at least ¼ inch of batter covering the bottom of each container.
This recipe is easily doubled.
Course: Dessert, Snack
Cuisine: Thai
Servings: 10 Pieces

Equipment

  • steamer

Ingredients

  • 1 ripe banana Cavendish
  • 80 millilitres coconut cream ⅓ cup
  • 30 grams granulated sugar 2 tablespoons
  • 20 grams rice flour 2 tablespoons
  • 8 grams tapioca starch 1 tablespoon
  • ¼ teaspoon fine salt
  • 3 tablespoons fresh shredded coconut

Instructions

  • Bring a steaming apparatus to the boil. Place steaming bowls inside to preheat for 5-10 minutes.
  • Mash the banana to a pulp in a medium sized bowl. Add the coconut cream, sugar, rice flour, tapioca starch, and salt. Mix until sugar is dissolved and all ingredients are uniformly combined into a smooth batter.
  • Alternatively use a blender to liquidise all of the ingredients mentioned in the previous step.
  • Remove the lid from your steamer and use a tea towel to blot out any water that has collected in the bottom of the bowls. Add about 1 tablespoon of batter to each. Cover the steamer and steam for 15-20 minutes.
  • When the kanom are finished steaming, either sprinkle the coconut over them and serve as is or spoon them out of the bowl into the coconut and roll to coat.