Thai cuisine · Desserts & Sweets

Kluay Tod

Banana slices deep-fried golden brown in a crispy batter of rice flour, coconut flakes and sesame.

Ingredients · for 4 servings

• 6 firm bananas
• 100 g rice flour
• 50 g flour
• 30 g shredded coconut
• 2 tbsp sesame seeds
• 60 g sugar
• 1/2 tsp salt
• 150 ml coconut milk
• 1 l frying oil

Instructions

1. Mix the rice flour, flour, shredded coconut, sesame seeds, sugar and salt, stir with the coconut milk into a batter that flows thickly off the spoon and let swell for 10 min.
2. Peel the bananas and cut lengthwise into slices about 1 cm thick – cut too thin, they turn mushy in the hot oil.
3. Heat the frying oil in a deep pot to 170°C; a drop of batter should rise immediately with bubbles.
4. Dip the banana slices individually through the batter, let drip briefly and slide into the oil in batches without overcrowding the pot.
5. Deep-fry for 3–4 min. until golden brown and crispy all over, turning once, and drain on paper towels.
6. Serve immediately while hot – only fresh from the oil is the crust crispy and the inside creamy and soft.