Cherry & Dennis Helper Habitat
Thai Khanom Kluay Steamed Banana Cakes
泰式蒸香蕉糕
Recipe overview
Mix ripe bananas with rice flour, tapioca starch, coconut milk and coconut, then steam in small molds for a soft Thai banana cake.
01
Ingredients
Main ingredients
- 400 g ripe banana flesh
- 160 g rice flour
- 20 g tapioca starch
- 125 ml coconut milk
- 40 g fresh or thawed shredded coconut
- a little for molds neutral oil
Seasoning
- 15 g sugar
- 1/8 tsp salt
02
Tools
- steamer pot with lid
- about 10 shallow silicone cups
- mixing bowl
- fork
- whisk
- spoon
- measuring jug
- cooling rack
03
Steps
Step 1
Choose ripe bananas
Use about 400 g peeled ripe bananas; brown-flecked skins and soft flesh are ideal.
Step 2
Peel bananas
Peel and weigh 400 g banana flesh; cut into pieces in a bowl.
Step 3
Roughly mash
Mash bananas with a fork, leaving a few small pieces.
Step 4
Measure two flours
Measure 160 g rice flour and 20 g tapioca starch separately; do not replace rice flour with glutinous rice flour.
Step 5
Mix dry ingredients
Combine rice flour, tapioca starch and 1/8 tsp salt.
Step 6
Add coconut milk
Pour in 125 ml coconut milk gradually, stirring until no dry flour remains.
Step 7
Add sugar
Add 15 g sugar and mix until evenly dispersed.
Step 8
Fold in banana
Fold roughly mashed banana into the batter; keep it thick and spoonable.
Step 9
Add shredded coconut
Fold in 30 g fresh or thawed shredded coconut; reserve 10 g for topping.
Step 10
Prepare small molds
Lightly oil about ten shallow silicone cups; bring water in a steamer to a boil.
Step 11
Fill and top
Spoon batter into molds to about 1.3 cm deep; sprinkle on reserved 10 g coconut.
Step 12
Steam and cool
Steam steadily for 25–30 minutes until centres set; cool about 15 minutes before unmolding. Beware of hot steam.
Common mistakes
- Glutinous rice flour changes the texture; deep molds or unmolding before set can deform cakes.
Tips
Use ripe bananas and keep batter about 1.3 cm deep so it steams through. Use fresh or thawed coconut rather than hard dried flakes.
