Steam Oven Thai Steamed Banana Cake

 

Steam Oven Thai Steamed Banana Cake

Khanom Kluay (Steam Oven Thai Steamed Banana Cake) 

Khanom Kluay is a classic Thai dessert that's wonderfully moist, naturally sweet from ripe bananas, and has a delightful chewy texture. Steaming it makes it incredibly tender.

Yields: 8-10 servings

Prep time: 15 minutes

Cook time: 25-35 minutes

Ingredients:

  • 4 very ripe bananas (preferably the small, sweet Thai bananas called "Kluay Namwa"), mashed
  • 1 cup rice flour
  • ½ cup tapioca starch
  • ½ cup coconut milk
  • ½ cup granulated sugar (adjust to your preference depending on the sweetness of the bananas)
  • ¼ teaspoon salt
  • 2 tablespoons shredded fresh or unsweetened desiccated coconut (for topping)
  • Banana leaves, cut into roughly 4x6 inch pieces (optional, for individual servings)

Equipment:

  • Large mixing bowl
  • Whisk or spatula
  • Steamer (bamboo steamer or a pot with a steaming basket)
  • Small bowl (if using banana leaves)

Instructions:

Prepare the Banana Leaves (if using):

  1. If using fresh banana leaves, lightly wilt them by passing them quickly over a low flame or briefly steaming them. This makes them pliable and easier to fold.
  2. Fold each piece of banana leaf into a small cup or boat shape and secure with a toothpick or by carefully folding and tucking the ends. Place these leaf cups in your steamer.

Make the Batter:

  1. In a large mixing bowl, combine the mashed ripe bananas, rice flour, tapioca starch, sugar, and salt.
  2. Gradually pour in the coconut milk while stirring continuously with a whisk or spatula to avoid lumps. Mix until you have a smooth batter. The consistency should be slightly thick but still pourable.
  3. Taste the batter and adjust the sweetness if needed by adding a little more sugar.

Steam the Cake:

  1. Bring water to a boil in the bottom of your steamer. Make sure the water level is below the steaming basket.
  2. Pour the banana batter into the prepared banana leaf cups, filling them about ¾ full. If not using banana leaves, you can pour the batter into a heatproof dish or cake pan that fits inside your steamer. Lightly grease the dish if necessary.
  3. Sprinkle a little shredded coconut on top of each portion of batter.
  4. Carefully place the filled banana leaf cups or the dish into the steamer.
  5. Cover the steamer tightly and steam for 25-35 minutes, or until the cakes are firm to the touch and a toothpick inserted into the centre comes out clean. The steaming time will vary depending on the size and thickness of your portions.

Cool and Serve:

  1. Once cooked, carefully remove the Khanom Kluay from the steamer.
  2. Let them cool slightly before serving. They can be enjoyed warm or at room temperature.
  3. If using banana leaves, you can serve them directly in the leaf cups.

Tips for Perfect Khanom Kluay:

  • Use very ripe bananas: The riper the bananas, the sweeter and more flavourful the cake will be. Look for bananas with brown spots on the peel.
  • Mash the bananas well: Ensure the bananas are thoroughly mashed with no large lumps for a smooth texture.
  • Sift the flours (optional but recommended): Sifting the rice flour and tapioca starch can help prevent lumps in the batter.
  • Adjust sweetness to your liking: Taste the batter before steaming and add more sugar if you prefer a sweeter cake.
  • Don't overfill the moulds: Leave some space at the top of the moulds as the cake will expand slightly during steaming.
  • Ensure the steamer is hot: Start steaming only when the water in the bottom of the steamer is actively boiling.
  • Cover the steamer tightly: A tight-fitting lid will ensure even and efficient steaming.
  • Check for doneness: The cake is done when it feels firm and a toothpick inserted into the centre comes out clean. The colour will also deepen slightly.
  • Storage: Leftover Khanom Kluay can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. Reheat gently by steaming for a few minutes if desired.
  • Variations: Some recipes include a small amount of grated coconut in the batter for added texture and flavour. You can also experiment with adding a drop of pandan extract for a unique aroma.
  • Serving suggestions: Khanom Kluay is delicious on its own but can also be enjoyed with a drizzle of extra coconut milk for added richness.

Enjoy your homemade Khanom Kluay! It's a simple yet satisfying taste of Thailand.

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