Go Back

Thai Coconut Banana Cakes

Delightful Thai Coconut Banana Cakes, known as 'Khanom Kluay', are light, fluffy desserts combining ripe bananas and creamy coconut.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: Thai
Calories: 98
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 300 g peeled ripe bananas (about 3 medium-sized) Choose bananas with brown spots for maximum sweetness. They should be soft but not overly mushy.
  • 30 g Thai rice flour Can substitute with regular rice flour, though flavor may vary.
  • 25 g tapioca starch Can substitute with arrowroot powder if necessary.
  • 30 g granulated sugar Adjust according to taste; reduce if bananas are very ripe.
  • 2.5 ml table salt Helps to balance the sweetness.
  • 120 ml coconut milk Use full-fat for creaminess or light coconut milk for a lighter version.
  • 120 ml dried shredded coconut Look for unsweetened coconut to avoid excess sugar.
  • 3/4 teaspoon lime juice (optional) Brightens all flavors and adds a refreshing twist.

Method
 

Preparation
  1. In a medium-sized mixing bowl, mash the bananas with a fork, leaving it a bit chunky.
  2. In a small mixing bowl, combine the rice flour, tapioca starch, sugar, and salt. Whisk until well combined, then add coconut milk and whisk until smooth.
  3. Fold in most of the shredded coconut, reserving about 1 1/2 tablespoons for garnish. The batter should be smooth but keep some texture from the bananas.
  4. Pour the batter into the bowl with the mashed bananas and mix until well combined. Taste and adjust sweetness, adding more sugar or lime juice if desired.
Steaming
  1. Preheat the steamer over boiling water. Drizzle reserved coconut with hot water to rehydrate.
  2. Fill steaming containers, leaving about 1/4-inch headroom for expansion, and garnish with rehydrated coconut.
  3. Steam the cakes until the internal temperature reaches 200°F (93°C), typically about 18-20 minutes for cupcake-sized portions.
Cooling & Serving
  1. Remove the cakes and allow them to cool slightly before enjoying. Can be refrigerated for up to one week or frozen.

Notes

Ensure bananas are at room temperature for easy mashing. Store leftovers at room temperature for one day or refrigerate for longer storage. Freeze well for up to three months.