Khanom Khao Niew Kati Kluai

Khanom Khao Niew Kati Kluai is a delightful Thai dessert made from sticky rice and coconut cream, beautifully layered with ripe bananas. This Halal treat is a perfect combination of sweetness and creaminess, ideal for a satisfying snack or dessert.

Ingredients

• Sticky rice - 100 grams
• Coconut milk - 150 ml
• Sugar - 30 grams
• Salt - 1/4 teaspoon
• Ripe bananas - 2 medium
• Pandan leaves - 2 (optional, for aroma)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Soak the sticky rice in water for at least 4 hours or overnight. Drain and rinse the rice before cooking.
2. In a steamer lined with pandan leaves (if using), steam the soaked sticky rice for about 30 minutes until translucent and cooked through.
3. While the rice is cooking, prepare the coconut sauce by combining coconut milk, sugar, and salt in a saucepan over low heat. Stir until the sugar dissolves but do not let it boil.
4. Once the sticky rice is cooked, mix about 100 ml of the coconut sauce with the rice until well combined, then set aside to cool slightly.
5. In a small bowl, slice the ripe bananas into thin rounds and set aside.
6. To assemble, take a small dish or mold and layer half of the sticky rice mixture at the bottom, then place a layer of sliced bananas on top, followed by the remaining sticky rice.
7. Pour the remaining coconut sauce over the top layer of sticky rice and let it sit for about 10 minutes for the flavors to meld.
8. Garnish with sesame seeds before serving. Enjoy your Khanom Khao Niew Kati Kluai warm or chilled.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 12 g
• Sodium: 40 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in carbohydrates, providing energy.
• Coconut milk contains medium-chain triglycerides, which may support metabolism.

Tags