Kluay Buat Chi

1. 1

   Prepare the bananas

   Bring a pot of water to boil over medium heat. Add unpeeled bananas and cook for 10-15 minutes until softened. This pre-boiling prevents them from becoming too mushy later.

   15m

   Tips:

   • • Keep bananas unpeeled during boiling to maintain shape
   • • Use semi-ripe bananas that are still slightly firm
2. 2

   Cool and peel

   Transfer boiled bananas to a colander and drain excess water. Immediately place them in cold water to stop the cooking process. Once cooled to room temperature, peel and slice into bite-sized pieces (quarter each banana or cut into chunks).

   5m

   Tips:

   • • Cold water bath ensures bananas maintain their texture
   • • Cut into uniform pieces for even cooking
3. 3

   Optional starch coating

   If using arrowroot starch or tapioca flour, coat the banana pieces evenly, then shake off excess starch. Boil the coated bananas briefly until they become translucent, then cool in cold water again. This step creates a beautiful translucent appearance.

   5m

   Tips:

   • • This step is optional but creates an elegant presentation
   • • Don't use too much starch or the coconut milk will become overly thick
4. 4

   Prepare coconut milk mixture

   In a medium saucepan, combine coconut milk, palm sugar, white sugar (if using), salt, and pandan leaves (tied in a knot). Place over medium heat and stir continuously until the mixture comes to a gentle boil and all sugar dissolves completely.

   5m

   Tips:

   • • Stir constantly to prevent coconut milk from separating
   • • Adjust sweetness to taste before adding bananas
5. 5

   Add bananas

   Carefully add the prepared banana pieces to the coconut milk mixture. Reduce heat to low-medium and simmer gently for 5 minutes, stirring occasionally to coat bananas evenly. The bananas should absorb some of the coconut milk.

   5m

   Tips:

   • • Stir gently to avoid breaking the banana pieces
   • • Don't overcook or bananas will become too soft
6. 6

   Serve

   Remove pandan leaves. Serve the dessert warm, at room temperature, or chilled. Garnish with toasted sesame seeds for added texture and visual appeal.

   0

   Tips:

   • • Can be enjoyed at any temperature based on preference
   • • Best consumed within 24 hours for optimal texture

• •Use Thai Kluai Nam Wa bananas for the most authentic flavor and texture. These are smaller, firmer, and less sweet than regular Cavendish bananas.
• •Semi-ripe bananas work best - they should be slightly firm and hold their shape during cooking. Overripe bananas will become mushy.
• •If Thai bananas aren't available, substitute with baby bananas, lady finger bananas, or small plantains. Avoid large Cavendish bananas if possible.
• •Pre-boiling the bananas in their skins prevents them from falling apart and becoming mushy in the coconut milk.
• •Full-fat coconut milk is essential for authentic richness and creaminess. Don't use light or reduced-fat versions.
• •The salt is crucial - it enhances the sweetness and creates the signature sweet-salty balance of Thai desserts.
• •Adjust sugar levels to your preference. Palm sugar adds a deeper, caramel-like flavor and golden color.
• •Pandan leaves add a wonderful aromatic quality. Look for them in Asian grocery stores, fresh or frozen.
• •The arrowroot starch coating is optional but creates an elegant translucent appearance that's traditional in some versions.
• •This dessert can be served warm for comfort or chilled for a refreshing summer treat.
• •Store leftovers in an airtight container in the refrigerator for up to 1 day. Note that bananas may become softer over time.

• •
  khao-niao-mamuang
• •
  khanom-chan
• •
  tako
• •
  bua-loi

Kluay Buat Chi is a beloved traditional Thai dessert that has been enjoyed for generations across Thailand, particularly in the Central region. The name translates to 'bananas ordained as a nun,' referencing the pale, cream-colored appearance of the bananas when cooked in the white coconut milk, reminiscent of the white robes worn by Buddhist nuns during ordination. This poetic naming reflects Thai culture's deep connection to Buddhism and the practice of finding beauty and meaning in everyday foods. The dessert exemplifies the Thai philosophy of creating harmony through the balance of sweet, salty, and creamy flavors. Historically, this was a practical way to use abundant local ingredients - bananas and coconuts - both of which grow prolifically throughout Thailand. The dish showcases the Thai mastery of using coconut milk in both savory and sweet applications, a hallmark of Central Thai cuisine.

Authentic Kluay Buat Chi is characterized by several key elements: First, the use of semi-ripe Kluai Nam Wa bananas (Thai bananas), which have a firmer texture and less intense sweetness than common Western bananas, allowing them to hold their shape during cooking while absorbing the coconut milk flavors. Second, the perfect balance of sweet and salty - Thai desserts are never cloyingly sweet but always include salt to enhance and balance the flavors. Third, the use of palm sugar, which provides a more complex, caramel-like sweetness and gives the coconut milk a subtle golden hue. Fourth, the addition of pandan leaves for their distinctive aromatic quality - this vanilla-like fragrance is signature to many Southeast Asian desserts. The simplicity of the dish is itself a mark of authenticity; traditional Thai home cooking focuses on allowing quality ingredients to shine without unnecessary complications. Some regional variations include coating the bananas in arrowroot starch to create a translucent, jewel-like appearance, which is considered more refined and is often seen in restaurant versions. The dish should never be overly thick or starchy - the coconut milk should remain relatively liquid and creamy, coating the bananas like a sauce rather than a pudding.