Sunday, January 24, 2010

Khanom Gluay

The other Thai dessert we used the smalls bowls we got with the Kanom Tuy uses the flavours of Thai banana, coconut and coconut milk mixed with rice flour to make a small and delicious banana cake. This again, like the Toddy Palm Cake, is a steamed cake, but, because of the banana, it ends up denser.

Khanom Gluay
2 cups well mashed ripe Thai banana
1 cup shredded young coconut
1 cup coconut milk
1 cup rice flour
1/4 cup tapioca flour
3/4 cup cane sugar
1/4 tsp salt

Add rice flour and tapioca flour to mashed Thai bananas and mix well. Add sugar and 1/2 cup of shredded young coconut. Gradually add coconut milk and mix everything together well. Toss 1/4 teaspoon of salt with the rest of shredded coconut; set aside. Spoon the banana mixture into small bowls or silicone baking cups and garnish them with the prepared shredded coconut. Preheat the steamer until very hot, then place the prepared bowls in the steamer and steam them for 25-30 minutes. Take the khanom out of the bowl once they cool to serve.

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