Draft:Kluay Cheaum

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Kluay Cheaum

Alternative names	Banana in syrup
Type	Dessert
Place of origin	Thailand
Main ingredients	Banana, Sugar
Food energy (per serving)	375 kcal (1570 kJ)

Kluay Cheaum

Kluay Cheaum (Thai: กล้วยเชื่อม, pronounced [klûaj t͡ɕʰâːm]) or Banana in syrup ( bəˈnænə ɪn ˈsɪrəp) is a Thai version of banana in syrup which is made from bananas (Kluay),coconut milk, palm sugar and pandan leaves (Thai:ใบเตย, pronounced [bai toei]). Kluay Cheaum is simply bananas that are boiled or simmered until they become tender in syrup or coconut milk.They are usually served in small bowls. Can be eaten both hot and with cold shaved ice.

Namwa bananas (Thai:กล้วยน้ำว้า, pronounced [klûaj nám wáː]) are a popular ingredient for this recipe, as it is a local fruit in Thailand.When boiled, the natural tannins in the fruit react to the heat. As a result, the bananas turn a rich shade of red and develop a depth of flavor. It is usually served hot.

In the Philippines it is locally called"Minatamis na saging," Diced saba bananas simmered in a sweet syrup known as "Arnibal." Some variations of the recipe may incorporate a touch of salt, along with the aromatic essence of pandan leaves or vanilla extract for added flavor. It can be served warm or served with shaved ice and milk as a summer dessert.

History

Banana history

Bananas are believed to have originated in the tropical regions of Southeast Asia around 7,000 to 10,000 years ago, specifically in the region that includes Malaysia, Indonesia, the Philippines, and New Guinea, where numerous species of bananas are still present. Later, it made its way to the world through trade and exploration. For example, in the 15th and 16th centuries.They were introduced to the Canary Islands and subsequently to the Americas by European travelers

Bananas in syrups

People have been using various techniques to sweeten and extend the shelf life of fruits for centuries, enabling communities to enjoy the flavors of fruits long after their harvest season had passed.

There is no record of the exact origin of Bananas in syrup, which is usually seen in regions where bananas were grown as a way to preserve and enhance the flavor of ripe bananas long after their harvest season had passed.

Nutrient

Calories

The number of calories can vary depending on the specific recipe and serving size.

On average, Calorie of bananas in syrup

serving size	1 cup
Energy	212 Cal
	Weight	Percentages
Carbohydrate	51.5 g	97%
Fat	-	0%
Protein	1.5 g	3%

Kluey Kai Cheum (Thai:กล้วยไข่เชื่อม, pronounced [klúaj k̀hàj chêum])

Kluey Kai Cheum

serving size	2 bananas
Energy	186 Cal
	Weight	Percentages
Carbohydrate	33.8 g	12%
Fat	5.3 g	9%
Protein	1.6 g	4%
Potassium	48.8 mg	2%
Sodium	0.6 mg	1%

Tannin

Tannin, a naturally occurring phenolic molecule found in many plants, has the ability to bond with proteins as well as other organic compounds such as amino acids and alkaloids when dissolved in water. These tannins are polymeric phenolic compounds that have an astringent flavour.

Tannic acid

Tannin in Bananas is the condensed tannin (proanthocyanidins) which is less hydrolysable. When bananas are boiled or heated, they are exposed to an acidic environment. Tannin would undergoes an Oxidation reaction causing it to turn a rich shade of red called Tannin Red. The redness can be influenced by the ripeness of the bananas and the duration of boiling.

Schematic condensed tannins

Recommend bananas

Normally, we can make Kluay Cheaum with any variety of bananas.However,according to the research, choosing proper types of bananas for the recipe results in a more delicious outcome. For Kluay Cheaum ,it is recommended to use Black Namwa (Thai:กล้วยน้ำว้าดำ), Namwa bananas, Thepanom bananas (Thai:กล้วยเทพนม), ivory bananas (Thai:กล้วยงาช้าง), Saba bananas (Thai:กล้วยหิน/กล้วยซาบา), Nang Phaya bananas (Thai:กล้วยนางพญา) , Hak Muk bananas (Thai:กล้วยหักมุก).

• 
  Namwa Banana
• 
  Saba bananas

Appearance

Kluay Cheaum is, by its definition, simply bananas (Kluay) that have been simmered until tender in sugar syrup. Simmering in sugar syrup (Cheaum) is the primary step in making Kluay Cheaum or any banana in syrup dessert. In Thailand, the small bananas commonly found in the country, known as 'Kluay Nam Wah,' are a key ingredient in this recipe. These glossy, red banana pieces resemble candy, but they are not as sweet as they may appear. They are typically served in small bowls or dishes at various shops, street stalls, and restaurants, often accompanied by coconut milk (Thai:น้ำกะทิ). Some places pour the coconut cream on top, while others serve it in a separate bowl on the side.

Kluay Cheaum

Preparation

Ingredients

Kluay Cheaum offers various recipes beyond the popular one made with Kluay Nam Wah (กล้วยน้ำว้า). There isn't a fixed formula in dessert making, so each shop may have its own unique recipe. In some shops, 'Kluay Khai (Thai:กล้วยไข่) or Lady Finger bananas' and 'Kluay Hom (Thai:กล้วยหอม)' are used instead of Kluay Nam Wah to achieve a different taste and texture. Commonly used ingredients in Kluay Cheaum include:

• Sugar
• Water
• Limewater
• A medium size Bananas or Kluay Nam Wah 8-10 pieces

Preparation

The ideal bananas for this dessert are those that are still somewhat green. You can use a knife to cut the tip for peeling if necessary. However, if you can easily pinch the tip with your fingers, indicating that the banana is ripe, you will need to soak the bananas in lime water which helps the ripened banana maintain its shape during the extended cooking process.

Peel the bananas, cut them lengthwise, and then halve them to create four pieces from one banana. Soak the cut bananas in lime water for 15 minutes if your banana is ripe.

Instructions

1. In a pot with a thick bottom, combine water and sugar. If you have a brass wok from Thailand, this is a great occasion to put it to use, as the thick bottom provides even heat and prevents the syrup from burning.
2. Let the water and sugar dissolve to form a thin syrup. The bananas are added after it has been soaked. If the bananas have been soaked in lime water, you have to drain the lime water and rinse the banana pieces in regular water.
3. Allow the banana pieces to simmer in the syrup over very low heat for one to 1 ½ hours until they turn reddish. As the bananas cook, they become firmer.
4. A tablespoon of water can be added here and there toward the end of the process as the syrup becomes more concentrated.
5. The bananas will turn red after an hour of cooking in syrup, starting as a light pink, and eventually, the entire piece will turn reddish. Well-prepared bananas in syrup should be firm but not hard, sweet but not overly so.

Varieties

There are many desserts that are similar to Kluay Cheaum. Some are simply Bananas boiled or cooked in syrup in different countries and some are desserts that use bananas as a base ingredient.

Menus which close to Banana in Syrup

• Banana in coconut milk [Kanom Kluay Buatchi] กล้วยบวชชี
• Banana cake [Kanom Kluay] ขนมกล้วย
• Banana cake [Cake Kluay Hom] เค้กกล้วยหอม
• Dried Banana [Kluay Tak] กล้วยตาก
• Banana crisps [Kluay Chab] กล้วยฉาบ
• Fried Banana [Kluay Keak] กล้วยแขก
• Steamed sticky rice [Khoa Tom Mad] ข้าวต้มมัด
• Grilled banana with coconut sauce [Kluay Tub Nam Kathi] กล้วยทับน้ำกะทิ
• Grilled Banana กล้วยปิ้ง

• Tokyo banana
• Banana smoothie
• Banana Flavored Milk
• Banana Syrup

• 
  Banana in coconut milk
• 
  Banana cake
• 
  Banana Chips
• 
  Fried banana
• 
  Steamed sticky rice
• 
  Grilled Banana
• 
  Tokyo Banana
• 
  Smoothie
• 
  Banana flavored milk
• 
  Syrup
• 
  Dried banana

Cultural references

Thailand

Banana desserts are prefered in various events in Thailand, such as house-warming ceremonies. Because it is believed to bring good luck in doing anything like the Thai proverbs ‘like peeling a banana into the mouth’, meaning something that is very easy to do.

It is usually served in a small bowl with coconut milk.

Philippines

A popular summer dessert in the Philippines called minatamis na saging(sweetened bananas), Bananas cooked in syrups from the Philippines with vanilla extract to add fragrance. It is preferable to keep in the refrigerator for 3 to 4 days before serving it cold with shaved ice and milk.

Notable shop

Gim Eng Kluay Cheaum

Gim Eng Kluay Cheaum (กิมเอ็งกล้วยเชื่อม) at Phlu Market (ตลาดพลู), a renowned establishment located at the entrance of Soi Terdthai 20 (ซอยเทิดไท้ 21). This eatery is offering both Kluay Cheaum and Mun Cheaum (cassava in syrup).

Kluay Cheaum Bang Lamphu by J’ Muay and J’ Noi

Kluay Cheaum Bang Lamphu, run by J’ Muay and J’ Noi, is a street food vendor situated in the Bang Lamphu area, this shop stands in front of the Nam Prik Nittaya shop managed by J’ Muay and J’ Noi.

See also

• List of Thai desserts
• List of desserts
• Thai cuisine
• Banana
• Pisang Awak
• Kluai buat chi
• Khao tom mat