|Finished Product- Steamed Banana Cake|
|With my instructor, Pon. He was very patient with me as I tapped away on my blackberry for notes and sipped coffee while I cooked. Oh how I wish I could cook in a tropical outdoor kitchen everyday.|
In the first of this three part blog series, I am going to show you how to make a delicious steamed banana cake, or Khanom Kluay in Thai. This recipe is easy but the end result is an exotic, sophisticated and flavorful dessert that, I must say, is pretty hard to beat. Serve it up at your next party or bring it to your summer potluck for the extra feel of the tropics.
10 small bananas (or 5 large bananas)- Mashed with a potato masher.
1 cup rice flour
1/4 cup tapioca flour
1 1/2 cup sugar
1/2 teaspoon salt
1/2 cup thick coconut milk
3 cups grated fresh coconut. (This can be substituted with dried dessicated coconut if fresh coconut is not available. When using dessicated coconut, rehydrate in water for 10 mins prior to using.)
Put the mashed bananas into a bowl along with the rice flour, tapioca flour, sugar, salt and coconut milk with 3/4 of the grated fresh coconut pulp.
Mix well until all the ingredients are thoroughly combined.
|In class, we mixed the ingredients together using our gloved hands.|
Sprinkle the rest of the coconut mixture on the top.
Steam for 30 minutes. If you do not have a large enough steamer, you can bake the cakes in the oven at 360 F for 30 minutes.
After 30 minutes, check of done-ness and remove if the cake feels firm. If not, continue steaming for another 5-10 minutes. Serve warm!
*For a sweeter cake, use over-ripened bananas. They contain more glucose sugar.
In the meantime, here are some beautiful images I took from my travels to Chiang Mai, Thailand. Enjoy!
|North of Chiang Mai.|
|A watermill on a farm.|
Chiang Mai Cookery School:
Small Cake Molds (Used in lieu of banana leaf boats)