ขนมกล้วย

ขนมกล้วย (Kanom Kluay) — Easy Thai Steamed Banana Cake for Beginners

Introduction to ขนมกล้วย

ขนมกล้วย (kanom kluay) is a beloved Thai street dessert: a soft, slightly sweet steamed banana cake made with ripe bananas and coconut milk. It’s simple to make at home, requires minimal ingredients, and is perfect for beginners and home cooks who want to try an authentic Thai snack. In this recipe I’ll show you an approachable method to make fluffy ขนมกล้วย using common pantry ingredients.

Ingredients for ขนมกล้วย

• 3 medium ripe bananas (about 350–400 g peeled), mashed
• 1 cup (150 g) rice flour
• 1/4 cup (35 g) tapioca starch (or tapioca flour)
• 3/4 cup (180 ml) coconut milk (full fat for best flavor)
• 1/3 cup (65 g) granulated sugar (adjust to taste)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• Banana leaves or paper cupcake liners for lining molds (or small silicone molds)
• Fresh grated coconut (unsweetened) for garnish (optional)
• Vegetable oil for greasing molds (if not using banana leaves)

Instructions to Make ขนมกล้วย

1. Prepare your steamer: Fill a large pot with about 2–3 inches (5–8 cm) of water and bring to a gentle boil. Line a steamer basket with a clean cloth or place a rack and arrange molds so steam can circulate.
2. Line the molds: Cut banana leaves into rounds and soften them over low heat or briefly pass them over a flame so they become pliable. Grease small molds or cupcake tins lightly if using paper liners or silicone molds.
3. Mash the bananas: In a bowl, mash the ripe bananas with a fork until mostly smooth but still slightly textured—small chunks add nice texture to ขนมกล้วย.
4. Mix dry ingredients: In a separate bowl, combine rice flour, tapioca starch, sugar, and salt. Whisk to remove lumps.
5. Combine wet and dry: Add the mashed bananas and coconut milk to the dry mix. Stir until well combined and smooth. Add vanilla if using. The batter should be pourable but not too thin—aim for a thick pancake-batter consistency. If too thick, add a tablespoon of coconut milk; if too thin, add a little more rice flour.
6. Fill molds: Spoon the batter into the lined molds, filling about 3/4 full to allow for slight rising.
7. Steam: Place molds in the steamer, cover with a lid (wrap a kitchen towel around the lid if your pot lets steam drip back down), and steam over medium heat for 12–20 minutes depending on mold size. Check doneness by inserting a toothpick — it should come out mostly clean with a few moist crumbs.
8. Cool and garnish: Remove the ขนมกล้วย from the steamer and let cool for 5 minutes before unmolding. Top with a spoonful of fresh grated coconut if desired. Serve warm or at room temperature.

Cooking Tips for Perfect ขนมกล้วย

– Use ripe bananas: The sweeter and softer the bananas, the more banana flavor and natural sweetness your ขนมกล้วย will have. Look for bananas with brown speckles.

– Consistency matters: Batter should be thick but pourable. Adjust with small amounts of coconut milk or rice flour to get the right texture.

– Prevent condensation: Wrap the steamer lid with a kitchen towel to stop water droplets from falling onto the cakes while steaming—this keeps the surface smooth.

– Banana leaves add aroma: If available, lining molds with banana leaves gives a subtle, traditional fragrance and prevents sticking.

– Make-ahead and storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave for a few seconds before serving.

– Variations: For a chewier texture, increase tapioca starch slightly. To make it vegan (already is, in this form), ensure your sugar is vegan-friendly. For extra richness, use full-fat coconut milk.

Nutritional Information (Approximate) for ขนมกล้วย

Nutrition estimates are approximate and will vary by ingredient brands and portion size. This estimate assumes the recipe makes 12 small pieces (1 piece serving).

• Calories: ~150–180 kcal per piece
• Carbohydrates: ~25–30 g
• Fat: ~5–7 g (mostly from coconut milk)
• Protein: ~1–2 g
• Sugar: ~10–15 g (natural from bananas plus added sugar)
• Fiber: ~1–2 g

Tip: To reduce calories and sugar, use slightly less added sugar and choose light coconut milk, though flavor and texture will change.

Conclusion

Making ขนมกล้วย at home is an easy and rewarding way to enjoy an authentic Thai treat. With just ripe bananas, rice flour, tapioca starch, and coconut milk, beginners can create soft, fragrant steamed cakes that pair beautifully with tea or coffee. Try this simple ขนมกล้วย recipe today and experiment with toppings like grated coconut or toasted sesame seeds for a personalized touch.