Thai Banana Cake (Kanom Gluay)
Kanom Gluay is a traditional Thai steamed banana cake that celebrates simplicity and the natural sweetness of ripe bananas. Unlike Western banana bread, this dessert offers a fudgy, tender texture reminiscent of a banana coconut fudge rather than a fluffy cake. It relies on a delicate balance of ripe bananas, coconut milk, and rice flour, showcasing how minimal ingredients can yield profound flavor and comforting texture. This recipe honors the rustic roots of Thai home cooking, where local ingredients and straightforward techniques create something truly special. The use of coconut milk and shredded coconut adds depth and richness, while the gentle steaming preserves moisture and softness. It's a perfect example of how mastering simplicity elevates humble ingredients into a beloved treat.
Instructions
- 1
In a medium bowl, mash the peeled bananas with a fork, leaving some small chunks for texture.
- 2
In a separate bowl, whisk together the Thai rice flour, tapioca starch, sugar, and salt.
- 3
Add the coconut milk to the dry ingredients and whisk until the batter is smooth.
- 4
Stir in most of the shredded coconut, reserving about 1 ½ tablespoons for garnish.
- 5
Pour the batter into the mashed bananas and mix thoroughly until well combined.
- 6
Taste the batter and add lime juice if desired to brighten the flavor, or adjust sweetness with more sugar if preferred.
- 7
Prepare your steamer by bringing water to a full boil.
- 8
Moisten the reserved shredded coconut with about a teaspoon of hot water to help it stick together for garnish.
- 9
Fill your steaming containers (such as silicone muffin cups) with the batter, leaving about ¼ inch of space at the top for expansion.
- 10
Top each filled container with the moistened shredded coconut garnish.
- 11
Steam the cakes over boiling water for to 20 minutes, or until the internal temperature reaches 200°F (93°C). Adjust steaming time if using larger or smaller containers.
20 min
- 12
Remove from the steamer and allow the cakes to cool to warm or room temperature before serving. The cakes will deflate slightly and turn a bit grey, which is normal.
Ago's Notes
- Use ripe but not overly green bananas; overripe bananas work well too and add sweetness.
- Thai rice flour is preferred for its fine texture; do not substitute with glutinous rice flour.
- Tapioca starch adds a subtle bounce to the texture but can be omitted for simplicity.
- The lime juice is optional but helps balance the sweetness and acidity, especially when using very ripe bananas.
- These cakes keep well refrigerated for up to a week and can be frozen. Reheat thoroughly in a microwave or steamer until steaming hot to restore softness.
This humble yet refined dessert is best enjoyed warm or at room temperature, revealing the true harmony of banana and coconut in every bite.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Carrot Cake with The BEST Cream Cheese Frosting
This homemade carrot cake has a super moist crumb and plenty of flavor! Frost the cake with my favorite cream cheese frosting and add chopped nuts for a classic dessert everyone will love. If you like my carrot cake cupcakes, you'll love this carrot cake recipe.
Deep Dish Key Lime Pie
This easy key lime pie recipe is cold, creamy, and so refreshing. The simple key lime filling has fresh key lime flavor from key lime juice and key lime zest. But you can use regular limes from the grocery store for a less traditional key lime pie. The perfect summer dessert… just one bite will transport you to the Florida keys!
How to Make Cannoli Filling
Learn how to make cannoli with this easy and delicious recipe. This classic Italian dessert features crispy cannoli shells + creamy cannoli filling + crunchy mini chocolate chips. Perfect for Christmas or special occasions. I skip frying the shells and fussing with a cannoli mold and use store-bought cannoli shells for ease.