Khanom Kluay (ขนมกล้วย) is a traditional Thai steamed banana dessert made with ripe Nam Wa bananas, coconut milk, rice flour, and coconut.
If you have more Nam Wa bananas, try my Thai Fried Bananas (Kluai Kaek), Thai Grilled Bananas (Kluai Ping), and Bananas in Coconut Milk (Kluai Buat Chi). You can also browse my Thai dessert recipes.
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What Is Khanom Kluay
Khanom Kluay (ขนมกล้วย) means banana dessert in Thai. It’s a simple steamed dessert made with ripe bananas, coconut milk, rice flour, and coconut. The texture is soft and slightly chewy, with plenty of banana and coconut flavor.
This is the kind of dessert we grew up eating in Thailand. Nam Wa bananas grow abundantly on our family farm, so we almost always have more bananas than we know what to do with! When they get very ripe, Khanom Kluay is an easy way to use them.
Above: My nephews harvesting Nam Wa bananas on our family farm in Thailand during Songkran, surrounded by banana and coconut trees. We almost always have more bananas than we know what to do with!
Ingredients
- Nam Wa bananas. Use very ripe Nam Wa bananas (กล้วยน้ำว้า). This is one recipe where you want soft, sweet bananas with plenty of brown or black spots. The riper they are, the sweeter and more fragrant your Khanom Kluay will be.
- Rice flour. Rice flour gives the steamed cake structure. Don't substitute regular wheat flour.
- Tapioca starch. Tapioca starch adds the soft, slightly chewy texture common in Thai steamed desserts.
- Coconut milk. Use full-fat canned coconut milk for the best flavor and texture. Learn more about coconut milk in Thai cooking here.
- Sugar. White sugar works well and dissolves easily into the batter. You can use palm sugar, but make sure it is finely grated or fully dissolved so you don't end up with hard pieces in the finished dessert. What Is Palm Sugar?
- Coconut: Traditionally, freshly grated young coconut is used. Unsweetened shredded coconut or frozen grated coconut works well too.
- Salt. A small amount of salt balances the sweetness.
Do I Need Banana Leaves?
No. Banana-leaf cups are traditional and add a subtle aroma, but they aren't necessary for making good Khanom Kluay.
Frozen banana leaves are usually easier to find than fresh ones in the U.S. If you have them, you can shape them into small cups for steaming. Otherwise, use small heat-safe ceramic cups, ramekins, silicone molds, or other steam-safe containers. That's what I do here.
How to Make Khanom Kluay
- Mash the bananas. Peel the ripe Nam Wa bananas and mash them well. They don't need to be completely smooth. I like leaving a few small pieces for texture.
- Make the batter. In a large bowl, combine the rice flour, tapioca starch, sugar, salt, and ⅞ cup shredded coconut. Slowly whisk in the coconut milk until there are no dry pockets of flour. Add the mashed bananas and mix well.
- Fill the cups. Bring the water in your steamer to a boil. Lightly grease your heat-safe cups. Spoon in the banana mixture, leaving a little room at the top.
- Add the toppings. Top each cup with the remaining ⅛ cup shredded coconut over the tops. I also like adding a few thin pieces of banana so you can see what's inside.
- Steam. Place the cups in the steamer and cover. Steam over medium-high heat for about 20–25 minutes, or until the centers are set. Insert a toothpick into the center. It should come out without wet batter.
- Cool and serve. Let the Khanom Kluay cool for about 10–15 minutes before serving. I like it best slightly warm or at room temperature when it's soft and chewy. Refrigerating makes the texture a little firmer.
Suwanee's Kitchen Tips
- Use very ripe bananas. This isn't the recipe for firm or slightly green Nam Wa bananas. Let them get soft and sweet first.
- Shredded coconut. Freshly grated or frozen coconut is great, but unsweetened shredded coconut works well too.
- Don't overfill the cups. Leave a little space at the top so the cakes can steam evenly.
- Let them cool. Khanom Kluay will be very soft straight from the steamer. The texture becomes firmer and chewier as it cools.
Substitutions
- Regular bananas: Yes. If Nam Wa bananas aren't available, use very ripe regular bananas. They tend to be sweeter and softer, so taste the batter before adding more sugar.
- Frozen coconut: Yes. Thaw frozen unsweetened shredded coconut before using.
- Banana leaves: Use small heat-safe cups, ramekins, or silicone molds instead.
Storing Leftovers
Let the Khanom Kluay cool completely, then cover and refrigerate for up to 3 days. The texture becomes firmer when cold. Let it come to room temperature before eating, or warm it briefly in the microwave or steamer to soften it again.
More Thai Desserts You'll Love
FAQ
Let it cool before judging the texture. If it's still very wet after cooling, it may need more steaming time or the batter may have had too much liquid.
Khanom Kluay (Thai Steamed Banana Dessert)
- Total Time: 35 minutes
- Yield: 12 (3-ounce) servings 1x
- Diet: Dairy-Free
Description
Khanom Kluay is a traditional Thai steamed banana dessert made with ripe Nam Wa bananas, coconut milk, rice flour, and grated coconut. Soft, slightly chewy, and naturally full of banana flavor.
Ingredients
- 1 pound very ripe Nam Wa bananas, peeled
- ½ cup rice flour
- ⅓ cup tapioca starch
- ⅓ cup sugar
- 1 can full-fat coconut milk, (13.5-ounce)
- ¼ teaspoon salt
- 1 cup unsweetened shredded coconut, divided, save about ⅛ cup for topping
- Optional: thinly sliced banana, for topping
Instructions
- Mash the bananas. Peel the ripe Nam Wa bananas and mash them well. They don't need to be completely smooth. I like leaving a few small pieces for texture.
- Make the batter. In a large bowl, combine the rice flour, tapioca starch, sugar, salt, and ⅞ cup shredded coconut. Slowly whisk in the coconut milk until there are no dry pockets of flour. Add the mashed bananas and mix well.
- Fill the cups. Bring the water in your steamer to a boil. Lightly grease your heat-safe cups. Spoon in the banana mixture, leaving a little room at the top.
- Add the toppings. Top each cup with the remaining ⅛ cup shredded coconut over the tops. I also like adding a few thin pieces of banana so you can see what's inside.
- Steam. Place the cups in the steamer and cover. Steam over medium-high heat for about 20–25 minutes, or until the centers are set. Insert a toothpick into the center. It should come out without wet batter.
- Cool and serve. Let the Khanom Kluay cool for about 10–15 minutes before serving. I like it best slightly warm or at room temperature when it's soft and chewy. Refrigerating makes the texture a little firmer.
Notes
- Bananas: Very ripe Nam Wa bananas are best. Let them become soft and well spotted before using.
- Shredded coconut. Freshly grated or frozen coconut is great, but unsweetened shredded coconut works well too.
- Banana leaves: Optional. Small heat-safe cups or silicone molds work well.
- Texture: Khanom Kluay is very soft when hot and becomes firmer and chewier as it cools.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Alice Koh says
I had the privilege to try Khanom Kluay that you brought over for a get together. First bite and it immediately transported me back to my childhood, to the time my late mother would make "pengat pisang" because we had extra bananas that day. The taste is so familiar, every bite was appreciated. It's not too sweet and the shreded coconut gave this dessert and extra umph and presentation. Love this dessert. Thank you for the recipe that brought back so many happy memories! ❤️