Kluay Tod

🧂Ingredients

Click any ingredient to explore its profile, pairings, and related recipes.

• 6 whole thai namwa bananas(Almost ripe: mostly yellow with a hint of green. Or 2 sweet plantains with skins at least 70% black.)
  →
• 32 g shredded coconut(1/3 cup; dried, fresh or frozen. Soak dried coconut in 2 tbsp boiling water first.)
  →
• 90 g rice flour(3/4 cup.)
  →
• 50 g sugar(1/4 cup.)
  →
• 0.5 tsp salt
  →
• 0.5 tsp baking powder
  →
• 15 g white sesame seeds(1 1/2 tbsp, toasted.)
  →
• 80 ml water(1/3 cup.)
  →

📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   If using dried shredded coconut, soak it in 2 tablespoons of just-boiled water while you prepare the bananas.

2. 2

   Peel the bananas and slice them lengthwise about 1/4 inch thick. (For plantains, cut each crosswise into 3 sections, then slice each section into 4.)

3. 3

   In a bowl, mix the rice flour, sugar, sesame seeds, salt, baking powder and coconut, then stir in the water until smooth.

4. 4

   Heat about 1 1/2 inches of neutral oil in a pot to about 325°F (160°C). Test the batter: it should cling to a banana slice long enough to get it into the oil. If it runs off, stir in more rice flour a tablespoon at a time.

5. 5

   Fry in batches for about 5 minutes 5 minutes, until deep brown, keeping the oil below 350°F (175°C). If they brown sooner, the oil is too hot.

6. 6

   Drain on a rack or paper towel and let them cool for several minutes; the coating crisps as it cools. Serve while crisp.