One of the greatest things, for this fair veggie at least, about Thailand is the proliferation of dairy free desserts. Save the occasional use of eggs, it’s a sweet toothed vegan’s paradise, a land of glutinous, gooey fruit based nom… er, heaven.
Okay, so I need to spend some more time with my buddy the thesaurus (no, really, we’re BFFs. I enjoy these things). Here’s the deal: I need to find a way to describe the feeling you have when you see something and immediately know it belongs in your facehole.
Because “Nom” doesn’t cover it anymore, not since a Thai friend revealed its true meaning (however I rejoice in its uninterrupted use by others because I like a gigglefest as much as the next socially awkward simpleton). At any rate, these puddings make me sort of go, uh, well you know. Insert word and/or phrase that carries the same gist, but isn’t actually, nom
These completely vegan Thai cakes aren’t what you’d traditional think of as cake. They’re bound with rice flour and steamed, so the texture is stodgy and glutinous, and a little bit goes a long way. The recipe isn’t sickly, but if you’re hellbent on the sugar the by all means add more. Finally, if you’ve got a coconut lying around then I highly recommend using freshly grated meat and milk. Not a requirement, of course.
Oh, and use some food dye if you want. Or if you don’t want, then don’t. Sometimes I just like the taste of artificial.
Thai Steamed Banana Cake (Khanom Kluang)
- Whisk the sugar and coconut milk in a bowl until most of the sugar is dissolved.
- In another bowl, mash the banana to a smooth paste. Add the rice and corn flours, the dye (if using), lemon/lime juice (to prevent discolouring of the banana), salt, and coconut. Mix until combined and tip in the contents of the coconut milk bowl. Mix until combined.
- Line a mini cupcake tray with 12 papers and fill each to just below the top. Alternatively you can use larger cupcake trays, silicone cases, or ramekins. Place in a steamer (or in the bottom of a large pot or pan with a small amount of water- you just have to top it up during the steam process) and steam for about 20 minutes.
- These can be eaten warm but the consistency, at least in my mind, is preferable once they cool down a little bit. Your call; they’re good either way. Garnish with some grated coconut meat.