Now bananas available all year round, but they were rare in my childhood.
Parents put them green behind the sofa – it was believed that in the dark, bananas ripen faster. Then I could not even think that, having matured, I would move to Thailand, where there is an immense variety of bananas!
It would seem that bananas are bananas. But there is a difference, and not only in length and color, but also in smell, texture, taste. The most common banana variety in Thailand is Kluay Nam Wa. They are used both yellow and green, so unripe bananas can always be bought in the markets.
Kluay Nam Wa is sold to everyone and everyone, since the corresponding palm trees grow in Thailand every couple of meters. There are wild varieties in which the flesh is filled with small round, crunchy bones. You can’t break a tooth, but an unpleasant surprise.
Kluay Nam Wa is fried, boiled, grilled. They also feed babies – it is believed that this particular variety of bananas is most useful for children, as it contains a lot of vitamin D.
Kluai Khai is the second most popular banana variety in Thailand. These are tiny – no longer than a finger. The taste is honey, the pulp is rich yellow. Kluai Khai is used in some desserts and eaten raw.
Kluai Hom – long bananas we are used to. They are the most expensive – they are often sold by the piece, 5-10 baht for one banana.
Banana dessert
Thais use mainly one variety in their recipes – Kluay Nam Wa. They are strong bananas that are easy to boil and bake. But we will cook by Kahn Kluay – in translation this means “Banana dessert”… It is steamed under authentic conditions, in the leaves of a banana tree. This is how it is sold in Thailand, for only 5 baht for 3 things:
I have tested the dessert in various variations and I can assure you that it is wonderful in any form. Coconut shavings and palm leaves can be eliminated without much loss in taste, and instead of a double boiler, I recommend baking in the oven. This is a healthy recipe, gluten free, I even put stevioside in place of sugar. And for a festive mood, bright sugar dragees and decorations are suitable!
What you need:
- 5 long ripe bananas
- 1 cup sugar ()
- 1 cup rice flour
- 1/3 cup tapioca starch
- 1/2 cup coconut milk
- 1/2 tsp fine salt
What to do:
Preheat the oven to 180 degrees.
Beat the bananas with coconut milk and sugar.
Mix rice flour with tapioca starch and salt, add banana milk seven, mix thoroughly and arrange in molds, garnish with coconut flakes.
Bake for 20-30 minutes – donuts should not brown. They are moist and sticky in texture, but baking in the oven will slightly reduce the sticky effect.
Banana dessert is eaten both hot and cold.