Like baos and dumplings, most Asian cakes are steamed instead of baked.
This cooking technique creates a very light, sticky cake that’s slightly chewy and insanely soft. Today’s recipe is one of my favorite Thai desserts. Khanom kluay is a gluten-free & vegan banana cake.
Khanom kluay is easy to make, and you’ll only need a few ingredients.
- 1 1/2 cups smashed banana
- 1 whole banana
- 1 cup coconut cream
- 1/2 cup coconut milk
- 1 cup Copra’s young coconut meat
- 1/2 cup rice flour
- 1 cup tapioca flour 1/2 cup sugar
- 1 tsp sea salt
Step 1. Preheat your oven to 175F.
Step 2. Mix tapioca flour, rice flour, and salt in a large bowl.
Step 3. While continuously stirring, add the coconut cream to the dry mixture.
Step 4. Add the sugar and combine until it completely dissolves.
Step 5. Pour the smashed banana, diced coconut meat, and milk into the bowl, then combine.
Step 6. To a parchment-lined baking tray, evenly distribute the batter. Garnish with a diced or halved banana.
Step 7. Bake it in a water bath for 20-25 minutes.
Step 8. Take it out of the oven, and let the cake completely cool. Then cut it into squares and serve.