3rd
Thai Steamed Banana Cake (Khanom Gluay)
I’ve been having a craving for Thai banana rice cakes, and I’d been meaning to ask my mom for the recipe. Luckily, I had my mom around today to show me the ropes. It’s a pretty simple recipe, but it will eat up a lot of time if you only have a small steamer.
Stir in the coconut milk with light brown sugar. We usually use less sugar to account for the sweetness of the bananas, but this can be adjusted to taste. My mom always uses the Chaokoh brand, and I follow suit. Apparently, Zach Pelaccio (Fatty Crab) prefers Arroy-D, so I might have to try that next time. Which brand do you prefer?
I usually see this Erawan brand at Asian grocery stores, so hopefully you can find it, too.
Go green! Use a fork (or whisk) instead of a hand mixer.
More Thai products!
Try to smooth out the lumps. We didn’t sift the flour, but it would have helped.
The bananas are ready to go! You can pre-mash or purée them before adding to the batter. We decided to break out the hand mixer. Oops, so much for going green.
Traditionally, the cake is wrapped in banana leaves before it is steamed. My mom usually uses foil cupcake liners with the paper liner removed. It gives the cake a nice shape, and it can be removed pretty easily after the cake has cooled.
Top with coconut flakes.
Place the cake into the steamer for 15-20 minutes. Check for doneness with a toothpick.
Yum! Thanks, Mom!
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Khanom Gluay Recipe
2 cups mashed bananas
2 cups rice flour
1 cup light brown sugar (We used 3/4 cup)
1 cup tapioca starch
1 can coconut milk
coconut flakes
Mix coconut milk with light brown sugar. Fold in rice flour and tapioca starch. Add the bananas and mix well. Pour into baking container(s) and top with coconut flakes. Steam for 15-20 minutes.
