Draft:Kluai chueam

• Comment: Recipes are not considered to be encyclopedic and must be removed. Bobby Cohn (talk) 20:39, 6 November 2024 (UTC)

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Kluai Chueam (Thai: กล้วยเชื่อม) or banana in syrup is a dessert made from bananas. Kluai Chueam changes color compared to the original color of the bananas before cooking when the bananas exposed to heat. Kluai Chueam has an unclear origin but it has existed for ages. People often have Kluai Chueam at celebratory events, such as religious ceremonies.There are other dishes similar to Kluai Chueam that can be found in many countries, including Indonesia, India, the Philippines, and Thailand, so it is known by different names in various places. For instance, it is called Kolak Pisang in Indonesia, Nendhra Pazham Pani in India, Minatamis na Saging in the Philippines, and Kluai Chueam (Thai: กล้วยเชื่อม) in Thailand.

History/Origin and Usage

Kluai Chueam is one of traditional Thai desserts, and there is no evidence of when and how Kluai Chueam was made. However, in Thailand, people cook Thai desserts only on special occasions, such as merit-making ceremonies or to welcome important guests, because many Thai desserts are time-consuming to make. During the the King Rama V's reign (between 1 October 1868 – 23 October 1910), the Thai cuisine cookbook, including dessert catalogs, Mae Krua Hua Pak(Thai: แม่ครัวหัวป่าก์), it was written by Plian Phatsakorawong (Thai: เปลี่ยน ภาสกรวงศ์) which is said to be the oldest Thai cookbook printed and published in 1908-1909 AD (or 2451-2452 BC). When trade flourished, there were many kinds of desserts for sale in the market, such as Khanom Chan, Khanom Tom, Khanom Tuay Fu, Khanom Sampanni, and Khanom Nuan. This was considered the era when Thai desserts were famous including Kluai Chueam.

In Indonesia, bananas in syrup are called Kolak Pisang, it is a traditional Indonesian dessert, and there's no specific record of when or how it was first made. Kolak Pisang is commonly eaten for iftar, the meal for breaking the fast during Ramadan. Kolak Pisang is thought to have Arabic origins, possibly rooting from words that mean 'the Creator', 'eat for yourself' or 'free from sin.'

The origin of Nendhra Pazham Pani in India remains unclear, with no specific records indicating when or how it was first made. However, it is a traditional dessert of Northern Travancore Christians that is usually served at the end of a feast, particularly during special occasions or celebrations, such as in the custom called Pani Vilambal, which involves serving Pazham Pani, a sweet drink made from the local Nendhra variety of banana. Moreover, it is also served at various religious and social gatherings.

In the Philippines, the history of Minatamis na Saging is somewhat unclear. However, due to the country's colonial past, the Philippines has absorbed cultural influences from various countries that colonized it, including the practice of caramelizing fruits with sugar. Over time, Minatamis na Saging has become a staple in Filipino street food culture. Moreover, Minatamis na Saging is often served during special occasions and gatherings in Filipino culture.

Main Ingredient

Kluai refers to bananas, which come from a type of plant called Musa. This plant grows well in tropical areas where the weather is warm and moist. India is the largest producer of bananas in the world, followed by other countries like China, Indonesia, Nigeria, Brazil, Ecuador, the Philippines, Guatemala, Angola, Tanzania, and Thailand is the 19th-largest banana producer in the world.

As a nutrient-rich food source, bananas serve as ingredients in many desserts including ‘Kluai Chueam’ such as

1. Bananas Fritters: they can be found in Southeast Asia, including countries like Thailand, Brunei and the Philippines, as well as in South India. Banana fritters are snacks with a crispy texture outside and soft texture inside.
2. Grilled Bananas: can be found in Southeast Asia, including countries like Thailand, Vietnam and the Philippines. Grilled Bananas develop a sweet aromatic flavor when cooked over heat.
3. Banana cakes: can be found in many countries around the world, such as the United States, Jamaica, India, Philippines, Thailand, Japan, Australia, Papua New Guinea, Italy, Brazil, and Ethiopia. Banana cakes are utilizing ripe bananas as a main ingredient adding moisture and flavor to the cake.
4. Banana in syrup: a dessert made by cooking bananas in a sweet syrup.

Moreover, Kluai or bananas have various types, leading to a variety of Kluai Chueam (Banana in Syrup) made from different banana species. Each type undergoes a process that results in distinct characteristics once completed. Here are examples of Kluai Chueam (Banana in Syrup) made from different banana varieties in Thailand; Kluai Nam Wa Chueam or Thai banana in syrup (Thai: กล้วยน้ำว้าเชื่อม), Kluai Khai Chueam or  Lady Finger Banana in syrup (Thai: กล้วยไข่เชื่อม), Kluai Hak Mook Chueam or Bluggoe Banana in syrup (Thai: กล้วยหักมุกเชื่อม), Kluai Hom Chueam or Cavendish Banana in syrup (Thai: กล้วยหอมเชื่อม), Kluai Leb Muer Nang Chueam (Thai: กล้วยเล็บมือนางเชื่อม).

In the Philippines, Minatamis na Saging is made from Saba bananas, which are a type of cooking banana commonly found in the country. These bananas have a firm texture and sweetness when cooked.

Meanwhile, Nendhra Pazham Pani, a dessert in India, is made from Nendran bananas, which are a native variety of India that belongs to the Musaceae family.

Kluai Nam Wa Chueam or Thai banana in syrup

Kluai Nam Wa Chueam or Thai banana in syrup (Thai: กล้วยน้ำว้าเชื่อม): The Nam Wa banana or Thai banana has a natural acidity and contains a compound called condensed tannin, which gives it a slightly tart taste. When the banana is heated for an extended period, as in the caramelization process, the tannins react and cause the banana to turn red, a phenomenon known as "Tannin Red." The longer the banana is cooked and the higher the heat, the deeper and richer the red color becomes. This is why Nam Wa bananas turn redder the more they are caramelized, unlike other banana species that have a yellow color.

Ingredients and Preparation

Bananas in syrup are not only in Thailand but also in other countries where bananas are widely grown. This dish typically involves simmering bananas in a sweet syrup, often flavored with sugar, lime juice, or coconut milk, creating a simple yet flavorful treat. Below this section, you will find information about each country's ingredients and preparation methods for their version of banana in syrup.

Kluai Chueam

Kluai Chueam is a traditional Thai dessert made from bananas stewed in a sweet syrup, often enriched by the addition of coconut milk. The dessert is typically served by pouring warm coconut milk over the stewed bananas or presenting it on the side. This combination of the natural sweetness of bananas and the rich, creamy texture of coconut milk makes Kluai Chueams a beloved treat in Thai cuisine.

Ingredients

• A bunch of bananas
• Water 1000 ml
• Salt 1 teaspoons
• Pandan leaf 3 leaves
• Sugar 2 cups
• Coconut Sugar 1 cups
• Lime Juice 1 tablespoons
• Coconut Milk 300 grams
• Salt ½ teaspoons
• Rice Flour 1 ½ teaspoons

Note: The amount of each ingredient can be changed or added according to your preference

Preparation

1. Preparation of Bananas: Peel and cut bananas into pieces. Soak them in clear water to prevent browning.
2. Cooking the Syrup: In a pot, combine water, sugar, and coconut sugar. Heat until the sugars are completely dissolved. Add a pinch of salt and pandan leaves for flavor. Introduce the soaked bananas into the pot and stew the mixture for approximately 15 minutes.
3. Finalizing the Syrup: Add lime juice to the pot and continue to stew until the syrup thickens. Some types of bananas, such as Thai bananas, will turn a reddish color due to the high levels of proanthocyanidin reacting to heat. This compound causes the bananas to change color when exposed to elevated temperatures. Once the desired consistency is achieved, remove the mixture from heat and set it aside.
4. Preparing the Coconut Milk: In a separate pan, boil coconut milk with pandan leaves over low heat. Add a pinch of salt and rice flour, stirring continuously to prevent lumps.

Minatamis na Saging

Minatamis na Saging is a traditional Filipino dessert made by simmering saging na saba (plantains) in a sweet syrup made from water, brown sugar, salt, and vanilla extract. This traditional Filipino dessert is known for its simple preparation and sweet, caramelized flavor, making it a favorite comfort food in the Philippines. This dish highlights the natural sweetness of plantains and is often enjoyed as a snack or dessert. It may be served on its own, topped with shaved ice, or combined with other Filipino sweets.

Ingredients

• 4 pieces saba bananas, peeled and sliced if desired
• 3/4 cup brown sugar
• 1 1/2 cups water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation

1. In a cooking pot, bring 1 1/2 cups of water to a boil.
2. Add the brown sugar and stir until it is completely dissolved.
3. Add the salt and vanilla extract, mixing thoroughly to combine.
4. Carefully add the saba bananas to the pot. Adjust the heat to medium, cover, and let simmer for 8 to 12 minutes, or until the liquid has thickened into a syrup.
5. Remove from heat and allow the bananas to cool slightly. The bananas can be served warm or chilled, depending on preference.

Kolak Pisang

Kolak Pisang is a traditional Indonesian dessert made from bananas or plantains cooked in a rich coconut milk and palm sugar syrup, with the addition of pandan leaves for fragrance. This dish is widely enjoyed across Indonesia, particularly during the fasting month of Ramadan, when it is commonly served to break the fast.

Ingredients

• 2 ripe bananas, sliced
• 2 tablespoons palm sugar, grated
• 2 tablespoons coconut cream
• 5 pieces jackfruit, thinly sliced
• 1 pandan leaf
• 1 tablespoon corn flour (optional, for thickening)
• A pinch of salt
• 2 cups water
• Garnish (optional)
• 1 teaspoon grated coconut
• 1 tablespoon palm sugar, melted for syrup drizzle

Preparation

1. Slice the bananas, grate the palm sugar, and thinly slice the jackfruit.
2. In a small pot, bring 1 tablespoon of palm sugar and 1/2 cup of water to a boil until it becomes a thick syrup. Set aside.
3. In a separate pot, bring 2 cups of water to a boil. Add the pandan leaf, banana slices, and jackfruit.
4. Pour in the palm sugar syrup and stir to combine.
5. Slowly add the coconut cream while stirring, then let the mixture cook for about 2 minutes.
6. If a thicker consistency is desired, dissolve the corn flour in 2 tablespoons of water and gradually stir it into the banana mixture. Cook for less than a minute, stirring gently, then remove from heat.
7. Serve warm, at room temperature, or chilled on a dessert plate. Optionally, drizzle with palm sugar syrup and sprinkle with grated coconut for garnish. Top with a small piece of pandan leaf if desired.

Nendhra Pazham Pani

Banana in Jaggery Syrup is a traditional dessert originating from the Northern Travancore Christian communities in India. This sweet dish is made using bananas or plantains cooked in a rich syrup of jaggery and flavored with ghee, which adds a unique depth and aroma. The combination of caramelized jaggery with the soft texture of bananas and the richness of ghee makes it a cherished dessert within the Northern Travancore Christian culinary heritage.

Ingredients

• 2 large Nendhra bananas
• 1 cup jaggery, grated or powdered
• 1 cup water
• 4–5 pieces of cloves
• 2 cardamom pods, crushed
• A pinch of salt (optional)

Preparation

1. In a pot, combine the jaggery and water, and bring to a boil over high heat.
2. Reduce the heat and simmer for 5–6 minutes, stirring occasionally. Strain the jaggery syrup to remove any impurities.
3. Return the syrup to the pot, add the crushed cardamom pods and cloves, and a pinch of salt if desired. Stir well.
4. Continue to simmer the syrup on low heat for an additional 2–3 minutes. The syrup should remain thin in consistency.
5. While the syrup simmers, wash and peel the Nendhra bananas. Slice them into pieces approximately 1.5 to 2 inches long.
6. Gently add the banana pieces to the jaggery syrup. Cook on low heat until the bananas are soft and fully infused with the syrup.
7. Remove from heat and allow the bananas to sit for a few minutes, allowing the syrup to further absorb into the banana pieces. Serve warm, optionally with vellayappam, puttu, or idiyappam.

Uses

In Thailand, Kluai Chueam can be enjoyed on its own as a snack or combined with other desserts and drinks to add a layer of sweetness and texture. For example, it makes a topping for ice cream, adding sweetness and contrast to the cold dessert, or as a filling in puff pastry. It also can be as a filling in pie or as a topping on shaved ice and it can be incorporated into cake.

In Indonesia, Kolak Pisang is combined with other ingredients, creating a mix of texture and flavors .While traditionally served as a dessert soup with bananas cooked in coconut milk and palm sugar. Variations of Kolak Pisang often include ingredients like sweet potatoes, cassava, jackfruit, and tapioca pearls. This dessert can be enjoyed warm, cold, or at room temperature, making it adaptable to different preferences and occasions.

In India, Nendhra Pazham is versatile and often used as both a standalone snack and in various dishes. It is a versatile dessert that can be served with a variety of South Indian breakfast items, providing a rich, aromatic complement to the main dishes. The amount of jaggery can be adjusted to taste, and substitutions like palm sugar or white sugar may be used if preferred. Variations of the recipe may include additional spices such as cumin seeds or dry ginger powder. Though optional, a small pinch of salt can help balance the sweetness of the dish.as part of traditional meals, especially during festivals.

In the Philippines, Minatamis na Saging is versatile and often used as a base or topping for other dishes. It's frequently combined with ice and milk to make Saba con Yelo, a refreshing treat especially popular during summer. Another common use is as an ingredient in Halo-Halo, a layered dessert with shaved ice, milk, and various toppings. Some cooks even add it as a pie filling or pair it with sago (tapioca pearls) and coconut milk, creating a rich, layered dessert that can be enjoyed warm or cold. For a bit of texture and flavor, Minatamis na Saging can also be included in Turon (banana spring rolls), which adds a caramelized sweetness to the crunchy wrapper.

See also

• Bánh chuối
• List of banana dishes
• Chifle
• Tostones
• Jibarito
• Aborrajados de plátano maduro
• Ginanggang
• Pinaypay
• Pinasugbo
• Pritong saging
• Turon (food)
• Pisang cokelat