All TIME FAVORITE THAI STEAMED BANANA CAKE
From: Messy Vegetarian Cook
These completely vegan Thai cakes aren’t what you’d traditional think of as cake. They’re bound with rice flour and steamed, so the texture is stodgy and glutinous, and a little bit goes a long way.
The recipe isn’t sickly, but if you’re hellbent on the sugar the by all means add more. Finally, if you’ve got a coconut lying around then I highly recommend using freshly grated meat and milk. Not a requirement, of course.
THAI STEAMED BANANA CAKE (KHANOM KLUANG)
- 50ml (3 tbsp plus 1 tsp) fresh thick coconut milk
- 20g (1 tbsp plus 1 tsp) sugar
- 1 very ripe banana
- ¼ tsp lemon or lime juice
- Yellow food colouring (optional)
- 20g (1 tbsp plus 2 tsp) white or brown rice flour (not glutinous)
- 10g (2 tsp) corn flour
- 10g (1 tbsp plus 1 tsp) desiccated coconut
- Pinch of salt
- Whisk the sugar and coconut milk in a bowl until most of the sugar is dissolved.
- In another bowl, mash the banana to a smooth paste. Add the rice and corn flours, the dye (if using), lemon/lime juice (to prevent discolouring of the banana), salt, and coconut. Mix until combined and tip in the contents of the coconut milk bowl. Mix until combined.
- Line a mini cupcake tray with 12 papers and fill each to just below the top. Alternatively you can use larger cupcake trays, silicone cases, or ramekins. Place in a steamer (or in the bottom of a large pot or pan with a small amount of water- you just have to top it up during the steam process) and steam for about 20 minutes.
- These can be eaten warm but the consistency, at least in my mind, is preferable once they cool down a little bit. Your call; they’re good either way. Garnish with some grated coconut meat.