Thai Banana Steamed cake Recipe (Kanom Kluay)
This is a popular Thai steamed banana cake dessert that is vegan and gluten-free and the best part is that it’s easy and quick to prepare. This Thai banana steamed cake recipe (Kanom Kluay) is also referred as, as Thai banana bread, or Thai banana cake, it is traditionally made using Saba Bananas (baby bananas) along with rice flour, tapioca starch, coconut milk, spices, and then steamed into a delicious sponge cake.
Thai banana cake dessert has a unique texture that you will love and is different from any other dessert, I can describe the texture as sweet, moist, soft, chewy, and super tasty. If you’re looking for a great-tasting Thailand dessert that the whole family will, you have to try this Thai banana steam cake recipe.
Ready to make this Thai-inspired steamed banana cake dessert? Let’s do it!
Ingredients For Thai Banana Steamed Cake
- 600 grams saba bananas (about 10) or use regular bananas about 3-4
- 280 grams coconut milk
- 80 grams glutinous rice flour
- 60 grams tapioca starch
- 4 grams salt
- 150 grams sugar
- 100 grams shredded coconut
- Banana leafs shaped into small molds
How To Make Thai Banana Steamed Cake?
- Roughly Mash or cut the banana into small tiny pieces id you wanr to see oieces of banana in the cake. Set aside.
- Sift the tapioca starch and rice flour into a bowl.
- Pour 1/4 of the coocnut milk to the rice flour mixture and mix using your hands into a pasty dough about 3-4 minutes. Add a little more coconut milk if needed to get the consistency.
- Add the sugar and salt to the dough and mix until slight combined, then add small portions of the coconut milk mixing inbetween each addition until well combined; the batter will be thick.
- Combine the mashed or cut bananas into the mixture and mix until well incorporated.
- Prepare your steaming pot with water and bring to a boil.
- Fill the banana molds with 3-4 tablespoons of batter or you can use silicone muffin molds. Then add some shredded coconut onto the top.
- Place into steamer and steam for 20-25 minutes.
- Best served warm.
- Enjoy!
How To Make Banana Leaf Mini Cups?
Making banana leaf mini cups or mini bowls to steam Thai steam banana cake is super easy to form and shape and makes a great way to present your steamed banana cake at parties or celebrations.
- Thaw banana leafs, then rince with water and wipe dry.
- Cut the banana leaf into 5 inch round discs.
- Pinch 4 opposite sides and staple forming a cup shape. Alternatively you can use a toothpick to hold the four corners togther.
Thai Banana Steamed Cake
Ingredients
- 600 grams saba bananas about 10 or use regular bananas about 3-4
- 280 grams coconut milk
- 80 grams glutinous rice flour
- 60 grams tapioca starch
- 4 grams salt
- 150 grams sugar
- 100 grams shredded coconut
Instructions
- Roughly Mash or cut the banana into small tiny pieces id you wanr to see oieces of banana in the cake. Set aside.
- Sift the tapioca starch and rice flour into a bowl.
- Pour 1/4 of the coocnut milk to the rice flour mixture and mix using your hands into a pasty dough about 3-4 minutes. Add a little more coconut milk if needed to get the consistency.
- Add the sugar and salt to the dough and mix until slight combined, then add small portions of the coconut milk mixing inbetween each addition until well combined; the batter will be thick.
- Combine the mashed or cut bananas into the mixture and mix until well incorporated.
- Prepare your steaming pot with water and bring to a boil.
- Fill the banana molds with 3-4 tablespoons of batter or you can use silicone muffin molds. Then add some shredded coconut onto the top.
- Place into steamer and steam for 20-25 minutes.
- Best served warm.
- Enjoy!
I really love this recipe, these steamed cake came out exactly how I used to have them in Taipei Taiwan. Thanks for sharing!🙂