Thai Steamed Banana Cake (Khanom Kluay): A Sweet & Simple Delight

Khanom Kluay, or Thai steamed banana cake, is a beloved traditional Thai dessert. Its soft, chewy texture, sweet banana flavor, and subtle coconut aroma make it a comforting treat enjoyed by people of all ages. This recipe provides a step-by-step guide to making authentic Khanom Kluay at home, even if you’re new to Thai cooking.

## What is Khanom Kluay?

Khanom Kluay translates directly to “banana snack” or “banana cake.” Unlike Western cakes, it is not baked but steamed, resulting in a uniquely soft and slightly sticky texture. The primary ingredients are ripe bananas, rice flour, tapioca starch, coconut milk, sugar, and a touch of salt. The mixture is then steamed in small cups or ramekins until set.

Khanom Kluay is often sold in Thai markets and street food stalls, typically wrapped in banana leaves for an authentic touch. It’s a naturally gluten-free dessert, making it accessible to those with dietary restrictions. While the traditional recipe is simple, variations exist, some including black beans or grated coconut for added texture and flavor.

## Why You’ll Love This Recipe

* **Authentic Taste:** This recipe stays true to the traditional Thai flavors and textures of Khanom Kluay.
* **Easy to Make:** With clear instructions and readily available ingredients, this recipe is suitable for beginner bakers.
* **Naturally Gluten-Free:** Made with rice flour and tapioca starch, it’s a great option for those avoiding gluten.
* **Customizable:** You can easily adjust the sweetness and add your favorite toppings.
* **Perfect for Sharing:** This recipe makes a batch large enough to share with friends and family.

## Ingredients You’ll Need

* **Ripe Bananas:** 4-5 ripe bananas (preferably Nam Wa or Lady Finger bananas, but Cavendish will also work), mashed.
* **Rice Flour:** 1 cup (120g) Rice flour is crucial for the cake’s texture. Do not substitute with wheat flour.
* **Tapioca Starch:** ½ cup (60g) Tapioca starch contributes to the cake’s chewiness. Can be substituted with cornstarch but the texture will be slightly different. Tapioca flour and tapioca starch are essentially the same product.
* **Coconut Milk:** 1 cup (240ml) Full-fat coconut milk is recommended for richness. Light coconut milk can be used, but the cake will be less creamy.
* **Granulated Sugar:** ¾ cup (150g) Adjust to your preference depending on the sweetness of the bananas.
* **Salt:** ¼ teaspoon A pinch of salt enhances the sweetness and balances the flavors.
* **Shredded Coconut (Optional):** ½ cup Unsweetened shredded coconut adds texture and flavor.
* **Black Beans (Optional):** ¼ cup Cooked black beans are a traditional addition for added texture and visual appeal.
* **Banana Leaves (Optional):** For steaming and serving in the traditional style.

## Equipment You’ll Need

* **Steamer:** A bamboo steamer or a regular pot with a steamer basket will work.
* **Mixing Bowls:** For combining the ingredients.
* **Whisk:** To ensure a smooth batter.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Small Cups or Ramekins:** For steaming the cakes (approximately 6-8). Small ceramic or heat-resistant glass ramekins are ideal. You can also use small muffin tins.
* **Banana Leaves (Optional):** If using banana leaves, you’ll need scissors to cut them into the desired shapes.

## Step-by-Step Instructions

### 1. Prepare the Bananas

* Peel and mash the ripe bananas using a fork or potato masher. Ensure there are no large lumps. You should have about 1 ½ cups of mashed bananas. Overripe bananas are ideal as they are sweeter and softer. If using Cavendish bananas, which tend to be less flavorful than other varieties, you can add a drop or two of banana extract to enhance the banana flavor.

### 2. Combine the Dry Ingredients

* In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt. This ensures that the dry ingredients are evenly distributed before adding the wet ingredients.

### 3. Add the Wet Ingredients

* Pour the coconut milk into the bowl with the dry ingredients. Whisk until well combined, ensuring there are no lumps. The mixture should be smooth and slightly thick. If you notice any lumps, you can strain the mixture through a fine-mesh sieve.
* Add the mashed bananas to the mixture and whisk until everything is thoroughly combined. The batter will be slightly lumpy due to the bananas, but that’s perfectly normal.

### 4. Incorporate Optional Ingredients (if using)

* If using shredded coconut or cooked black beans, gently fold them into the batter until evenly distributed. Be careful not to overmix the batter, as this can make the cakes tough.

### 5. Prepare the Steaming Cups

* If using banana leaves, cut them into circles slightly larger than the diameter of your cups or ramekins. Line each cup with a banana leaf, ensuring it covers the bottom and sides. This will prevent the cakes from sticking and add a subtle banana leaf aroma.
* If not using banana leaves, lightly grease the cups or ramekins with cooking oil or coconut oil to prevent sticking.

### 6. Fill the Cups

* Pour the batter into the prepared cups, filling them about ¾ full. Leave some space at the top to allow for expansion during steaming. If you fill the cups too full, the cakes may overflow.

### 7. Steam the Cakes

* Fill the bottom of your steamer with water and bring it to a boil. Make sure the water level is below the steamer basket. Place the cups of batter into the steamer basket, leaving some space between them for even steaming.
* Cover the steamer tightly and steam for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. The steaming time may vary depending on the size of the cups and the strength of your steamer. Check the cakes periodically to ensure they are not overcooking.

### 8. Cool and Serve

* Once the cakes are cooked, carefully remove them from the steamer and let them cool slightly in the cups. This will help them firm up and make them easier to remove.
* After a few minutes, gently loosen the edges of the cakes with a knife or spatula and invert them onto a plate. If you used banana leaves, you can simply peel them off.
* Serve the Khanom Kluay warm or at room temperature. They can be enjoyed as a snack, dessert, or even as part of a larger Thai meal.

## Tips for Perfect Khanom Kluay

* **Use Ripe Bananas:** The riper the bananas, the sweeter and more flavorful the cakes will be. Look for bananas with brown spots, as these are at their peak ripeness.
* **Don’t Overmix the Batter:** Overmixing can develop the gluten in the rice flour, resulting in a tough cake. Mix just until the ingredients are combined.
* **Steam at a Steady Temperature:** Maintaining a consistent steaming temperature is crucial for even cooking. Make sure the water is boiling gently throughout the steaming process.
* **Check for Doneness:** Use a toothpick to check for doneness. If the toothpick comes out clean, the cakes are ready. If it comes out with batter on it, continue steaming for a few more minutes.
* **Let Cool Before Serving:** Allowing the cakes to cool slightly before serving will help them firm up and prevent them from falling apart.
* **Adjust Sweetness to Taste:** If you prefer a less sweet cake, reduce the amount of sugar in the recipe. If you prefer a sweeter cake, you can add more sugar or a touch of honey or maple syrup.
* **Experiment with Flavors:** Feel free to experiment with different flavors and toppings. You can add a pinch of cinnamon or nutmeg to the batter, or top the cakes with toasted coconut flakes, chopped nuts, or a drizzle of coconut cream.
* **Use good quality coconut milk:** The quality of the coconut milk impacts the richness and flavour of the cake. Using a good brand that is thick and creamy will give the best results.
* **Prepare the steamer beforehand:** Ensure the water is boiling in the steamer before placing the filled cups inside. This helps to initiate the steaming process quickly and evenly.
* **Prevent water condensation from dripping:** To prevent condensation from the steamer lid dripping onto the cakes, you can wrap the lid with a clean kitchen towel. This will absorb the condensation and keep the cakes dry.

## Variations and Toppings

* **Black Bean Khanom Kluay:** Add ¼ cup of cooked black beans to the batter for a traditional twist. The black beans add a slightly savory flavor and a pleasant textural contrast.
* **Coconut Khanom Kluay:** Incorporate ½ cup of grated coconut into the batter for added texture and coconut flavor. You can also sprinkle toasted coconut flakes on top of the cakes before serving.
* **Pandan Khanom Kluay:** Add a few drops of pandan extract to the batter for a fragrant and vibrant green variation. Pandan extract is available at most Asian grocery stores.
* **Chocolate Khanom Kluay:** Add 2 tablespoons of unsweetened cocoa powder to the batter for a chocolatey twist. You can also drizzle melted chocolate on top of the cakes before serving.
* **Toppings:** Experiment with different toppings, such as toasted sesame seeds, chopped peanuts, a drizzle of coconut cream, or fresh fruit.

## Serving Suggestions

* **As a Snack:** Khanom Kluay makes a delicious and satisfying snack any time of day.
* **As a Dessert:** Serve it as a light and refreshing dessert after a Thai meal.
* **With Coffee or Tea:** Enjoy it with a cup of coffee or tea for a delightful afternoon treat.
* **Wrapped in Banana Leaves:** For an authentic presentation, wrap the cakes in banana leaves before serving.
* **Warm or Cold:** Khanom Kluay can be enjoyed warm or cold, depending on your preference.

## Storage Instructions

* **Room Temperature:** Khanom Kluay can be stored at room temperature for up to 2 days in an airtight container. However, they are best consumed fresh.
* **Refrigerator:** For longer storage, store the cakes in the refrigerator for up to 5 days in an airtight container. Reheat gently in the microwave or steamer before serving.
* **Freezer:** While not ideal, Khanom Kluay can be frozen for up to 1 month. Wrap the cakes individually in plastic wrap and store them in a freezer-safe container. Thaw completely before reheating.

## Nutritional Information (Approximate per serving)

* Calories: 150-200
* Fat: 5-7g
* Carbohydrates: 25-30g
* Protein: 1-2g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Conclusion

Thai steamed banana cake (Khanom Kluay) is a delightful and easy-to-make dessert that captures the essence of Thai cuisine. With its soft texture, sweet banana flavor, and subtle coconut aroma, it’s a treat that will surely impress your friends and family. So, gather your ingredients, follow this recipe, and experience the joy of making authentic Khanom Kluay at home!

Enjoy your homemade Khanom Kluay! This simple yet delicious dessert is a testament to the beauty of Thai cuisine and the power of simple ingredients transformed into something truly special. Happy baking (or should we say, steaming!)!