Photograph of the finished Kluai thot

Thailand · Chuối chiên bột dừa mè

Kluai thot

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ripe bananas Ripe bananas 3.5 lb
  • Photograph of Rice flour Rice flour 14.1 oz
  • Photograph of Tapioca starch Tapioca starch 5.6 oz
  • Photograph of Shredded coconut Shredded coconut 8.5 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 3.5 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Sugar Sugar 4.2 oz
  • Photograph of Oil Oil 6 cups
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Baking powder Baking powder 0.6 oz

Method

  1. 1 Mix rice flour with tapioca flour, coconut milk, grated coconut, sesame seeds, and a little baking powder.
  2. 2 Baking powder makes the crust light and crispy for longer; without it, the batter becomes dense and soggy after 10 minutes.
  3. 3 Let the dough rest for 20 minutes, then check that it flows in a continuous stream, not just drips.
  4. 4 Flatten each banana between the two layers of plastic wrap until it is half its original size.
  5. 5 Dip the bananas in batter and fry them in oil at 170 degrees for 3 minutes on each side.
  6. 6 Fry a second time at 190 degrees for 60 seconds until the batter is crispy and firm, then drain on a rack.

With an appliance

  • Air fryer 35 min

    Replace steps 5 and 6: spray oil evenly, then steam in a hot air oven at 190 degrees for 12 minutes; the crust will be thinner than when deep-fried.

Start cooking