ShinyRecipe - Your Favorite Recipes Place
Discover the delightful simplicity of Khanom Kluay, a classic Thai dessert. This recipe transforms ripe bananas and creamy coconut milk into a tender, subtly sweet steamed jelly. It's a naturally gluten-free and vegan indulgence, offering a light and refreshing finish to any meal with its uniquely soft and satisfying texture.
Prepare the banana leaves by wiping them clean with a damp cloth. Cut them into 6-inch squares or circles. If using ramekins, lightly grease them.
In a large bowl, mash the ripe bananas thoroughly until smooth. You can use a fork or a potato masher.
Add the coconut milk, tapioca starch, granulated sugar, and salt to the mashed bananas. Mix well until all ingredients are fully combined and there are no lumps.
Pour about 1/2 cup of the banana mixture into the center of each banana leaf square or into each greased ramekin. Fold the banana leaves to create a small packet, securing with a toothpick if necessary.
Arrange the banana leaf packets or ramekins in a steamer basket. Ensure there is enough space for steam to circulate.
Steam over medium-high heat for 25-30 minutes, or until the jelly is firm and translucent. A toothpick inserted into the center should come out clean.
Carefully remove the steamed jellies from the steamer. Let them cool completely to room temperature before unwrapping from the banana leaves. Garnish with shredded coconut before serving.
Be the first person to review this recipe.
Tell us how it turned out.
