Thai Steamed Banana Cake (Kanom Kluay)
In Thai, the word “Kluay ” means banana—but it also means easy. That’s why Kanom Kluay, a soft and gently sweet Thai steamed banana cake, is often served during Thai New Year as a reminder to take life a little easier. This simple dessert carries a quiet wish for calm, ease, and a smooth year ahead.
Kanom Kluay Ingredients
The truth is you don’t even need exact measurements to make this classic snack. As long as the batter looks similar to banana bread batter with a few banana chunks, you’re on the right track. You can easily adjust the sweetness and texture to your preference, making this recipe wonderfully flexible.
- Bananas: Traditionally, we useThai Apple bananas, but regular ripe bananas from most grocery stores work perfectly well. Also the bananas with black peels are very ripe and sweeter than the ones with beautiful yellow skin.
- Sugar: Adjust the amount based on the ripeness of your bananas and your preferred sweetness level.
- Rice flour: Provides the main structure and soft body of the cake. Avoid very coarse rice flours and use finely milled rice flour from Asian brands for the best smooth texture.
- Tapioca flour: Adds a slightly chewy, pleasantly bouncy texture that gives Kanom Kluay its signature bite.
- Coconut milk: Brings richness, moisture, and a gentle coconut aroma that pairs beautifully with the bananas.
- Shredded coconut: Use canned, frozen, or fresh shredded coconut flesh for the best soft texture; avoid dried coconut flakes, as they absorb moisture quickly and can make the cake tough.
- Salt : for the balance
How to Make Kanom Kluay
- Mash the bananas: Roughly mash the ripe bananas in a mixing bowl, leaving some small chunks for texture.
- Mix the batter: Fold in the sugar, coconut milk, rice flour, tapioca flour, and shredded coconut. Stir until the mixture resembles a thick banana bread batter.
- Prepare the steamer: Fill a pot with water to about one-third full and bring it to a boil, then reduce the heat to medium to maintain a steady steam.
- Prepare the molds: Steam silicone molds for about 5 minutes or lightly brush any molds with oil to prevent sticking.
- Fill the molds: Pour the batter into the molds, keeping the thickness around ½ inch for even cooking.
- Steam the cakes: Steam for 20–30 minutes, or until the cakes are fully set and slightly firm to the touch.
- Cool before removing: Allow the steamed cakes to cool completely before removing them from the molds to help them hold their shape.
- Alternative molds: You can use any pan or container as a mold as long as the batter is spread to about ½ inch thick.
- Waffle maker option: For a fun variation, cook the batter in a waffle maker to create naturally gluten-free banana waffles with a lightly crisp exterior and soft interior.
Other Thai Desserts That You’ll Love
- Thai Red Rubies Dessert (Tub Tim Grob)
- Thai Pumpkin Custard (Sangkaya Faktong)
- Thai Coconut Waffles (Kanom Rung Peung)
- Thai Coconut Ice-Cream
- Thai Mango Sticky Rice
Thai Steamed Banana Cake (Kanom Kluay)
In Thai, the word "Kluay " means banana—but it also means easy. That’s why Kanom Kluay, a soft and gently sweet Thai steamed banana cake, is often served during Thai New Year as a reminder to take life a little easier. This simple dessert carries a quiet wish for calm, ease, and a smooth year ahead.
Equipment
- 1 steamer
- 1 mixing bowl
- 1 13 x 13 pan (or 20 silicone molds, or 20 small bowls, or banana leaves)
Ingredients
- 800 grams banana 5 regular bananas , ( or 4 for the batter and 1 sliced up to put on the top
- 2 TBSP sugar
- 2 cups rice flour
- 5 TBSP tapioca flour
- 250 mL coconut milk
- 1 cup shredded coconut (or 1 can)
Instructions
- Prepare the bananas: Peel the bananas. In a large mixing bowl, roughly mash 4 bananas (about 640 grams) with a fork, leaving some small chunks for texture. Slice the remaining banana and set it aside for topping (Optionally).
- Mix the batter : Add the sugar, rice flour, tapioca flour, coconut milk, and shredded coconut to the mashed bananas. Stir until everything is well combined and the mixture resembles a thick banana bread batter.
- Prepare the steamer : Fill a pot or steamer with water to about ⅓ full and bring it to a boil. Once boiling, reduce the heat to medium to maintain a steady steam.
- Prepare the molds : Lightly brush silicone molds or small pans with oil to prevent sticking. Alternatively, you can steam silicone molds for about 5 minutes to warm them up before adding the batter.
- Fill the molds : Pour the batter into the molds, keeping the thickness around ½ inch for even cooking. Place a slice of banana on top of each mold if desired.
- Steam the cakes : Place the molds in the steamer and steam for 25 -30 minutes, or until the cakes are set and firm. You can also insert a tooth pick into the cake. If the tooth pick comes out clean, it is done. If the cake is thicker than half inch and tooth pick doesn't come clean after 50 minutes but it is set, it's also done.
- Cool before removing : Remove the molds from the steamer and allow the cakes to cool completely before taking them out of the molds to help them hold their shape.
- Alternative cooking method : You can also cook the batter in a waffle maker to make naturally gluten-free banana waffles with a lightly crisp exterior and soft interior.
Notes
Note : I sincerely thank you for visiting my blog and I appreciate you checking out my passion – recipes! If you enjoy these recipes, please share them, rate 5 stars and leave reviews of ones you try, as it will help the blog continue creating new recipe content. Your recommendation is the highest review I could hope for. Your support means the world to me.
Note 2 : If you fill the batter into a bigger mold and making it thicker, more time will be needed so steam.
Tried this recipe?Let us know how it was!
