Kluey Chuem

Kluey Chuem
Type	Dessert
Place of origin	Thailand
Region or state	Southeast
Main Ingredient	Banana / Plantains, Pandan, Lime Water, Palm Sugar, Coconut Milk
Similar dishes	Kolak Pisang - Indonesia Minatamis na Saging – Philippines Che Chuối (Chè Chuối) – Vietnam Pisang Rebus – Malaysia / Indonesia Plantains in Syrup – Caribbean / Latin America Mituya (or Mitura) – Tanzania

Kluey Chuem or banana in syrup (Thai: กล้วยเชื่อม, pronounced[klûa̯j t͡ɕʰɯ̂am]) Thai dessert. Kleuy Chuem is a beginner friendly dessert as they are prepared by boiling ripe bananas in sugar syrup and topping it with coconut milk. It is quite rare to find Kleuy Chuem nowadays especially in the big city, but it is still possible to find it in a small market stall, Thai style restaurant or small street dessert cart. Kluey Chuem was believed to originate from Southeast Thailand. There are similar types of Kluey Chuem scattered around Southeast Asia as the ingredients such as Plantains and Pandan are tropical plants; however, these ingredients are replaceable for those with alternatives such as vanilla extract or pandan essence.

Etymology

Kleuy Chuem is derived from the Thai word, in which kluey(กล้วย) means “banana” and chuem(เชื่อม) refers to the process of preserving or simmering food in syrup or the process of making a sweet dish by dissolving sugar in water over heat, then simmering the desired ingredient until done. In Thai culinary terminology, chuem is used broadly to refer to desserts or preserved fruits cooked in syrup, such as kanoon chuem (ขนุนเชื่อม) or fakthong chuem (ฟักทองเชื่อม).  

The term chuem is used in various Southeast Asian culinary contexts to describe desserts or fruits cooked in sweet syrup for flavor and preservation.

The term kluey chuem literally means "bananas simmered in syrup," referring to both the main ingredient and the cooking technique used in its preparation.

Overview

The ingredients typically include banana and syrup boiled together until the banana is golden and softened, and all coated in syrup. It is often served with a salted coconut cream on top for added richness and flavor.

History

Kluey Chuem has long been a part of Thai culinary tradition, with its roots tracing back to the early Rattanakosin period. Historical records and Thai literary works from this era reference the use of bananas as a key ingredient in many traditional sweets. According to สมบัติ พลายน้อย (2554: 20),  ripe fruits such as bananas have long been used to create various types of Thai desserts, due to the year-round availability of tropical produce in Thailand. This abundance inspired the development of diverse and inventive sweet dishes that highlight the natural sweetness and texture of local fruits.

...ที่จริงแล้วเครื่องหวานของหม่อมฉันมีกล้วยเผาเป็นปรกติอยู ่ทุกวัน ด้วยหม่อมฉันชอบกินกล้วยเผามา นานแล้ว (สาส์นสมเด็จ เล่ม 22, 2457: 124)

From the message, Kluay Pao (grilled banana) was mentioned, as a common sweet enjoyed daily, showing the long-standing relationship between Thai people and banana desserts. Over time, these simple preparations evolved into more elaborate sweets, including Kluey Buat Chi (bananas in coconut milk), Kluey Chab (banana chips), and Kluey Chuem.

Ingredients

Kluey Chuem, main ingredients

• Banana Kluey Chuem can be prepared using various types of bananas. Although the most commonly recommended is the kluey khai(กล้วยไข่), also known as the lady finger banana. Other types of bananas, such as pisang awak (กล้วยน้ำว้า) or silver bluggoe (กล้วยหักมุก), may also be used depending on regional availability and personal preference. The bananas which are picked for Kluey Chuem shouldn’t be too ripped as they’ll become mushy once being boiled. On the other hand, unripe freshly green bananas will make the flesh of it dense in texture. Therefore it’s the best choice to choose bananas that are perfectly ripped

• Sugar
• Salt
• Water

Coconut cream, main ingredients

• Coconut milk
• Salt

Additional ingredients

• Pandan leaf
• Vanilla extract or pandan essence
• Lime juice
• Lime water
• Flour
• Palm sugar

Preparation

The bananas used for this dessert are typically firm and slightly green, allowing them to maintain their shape during cooking. The ends are trimmed, and the peels are removed either by hand or with a knife. Any dark central threads are often discarded for a cleaner appearance. To prevent browning, the peeled bananas are soaked in water mixed with lime juice or a small amount of salt immediately after peeling. In Thai traditional recipes, there is an additional step where bananas are soaked in lime water (น้ำปูนใส) for about 1 hour before cooking, to help firm up the texture and produce a glossy finish.

The syrup is prepared by combining water, sugar, salt, and pandan leaves in a pot and bringing the mixture to a boil. Then strained once through a fine sieve or a piece of muslin cloth to remove any impurities, resulting in a clear and smooth texture. Any foam that forms on the surface is skimmed off during simmering to maintain a clear syrup. The syrup may use a combination of white sugar and palm sugar for added depth of flavor and color.

If pandan leaves are unavailable, pandan essence or vanilla extract may be used as substitutes.

Once the syrup begins to boil and thickens enough to coat the paddle. They should be left untouched till turning into a darker shade of yellow, as excessive stirring may cause them to break apart. Occasional flips can be done once, but shouldn’t be repeated multiple times throughout the cooking. The bananas are simmered gently over medium heat until tender, usually for 10–15 minutes, then removed from the pot and drained to remove excess syrup.

Lime juice can also be added to the syrup before removing the bananas to help prevent sugar crystallization.

For the additional coconut cream topping, the mixture typically consists of coconut cream combined with a small amount of salt to enhance the savory flavor. Heat it over medium heat until the mixture thickens and becomes sauce-like. Rice flour may optionally be added to adjust the consistency, and pandan leaves can be included for extra fragrance and flavor. However, all-purpose flour can also be used instead of rice flour.

Once prepared, the coconut cream is spooned over the cooked bananas before serving.

Alternative / Variant

Kleuy Chuem can be paired up with other desserts such as icecream. Additionally the banana/plantain naturally contains acidic compounds and a substance known as condensed tannin, which gives an astringent taste. When these tannins are exposed to heat for an extended period during the cooking process, the acidic environment of the banana causes them to react and produce a reddish coloration, known as tanning red. The longer and hotter the cooking, the deeper the red color becomes. It can be made with honey instead of sugar and syrup.

Selling

Kluey Chuem has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides and food courts.

See also

• List of Thai desserts
• List of Thai dishes (includes names in Thai script)
• List of Thai ingredients (includes names in Thai script)
• Thai cuisine

References

This article "Kluey Chuem" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:Kluey Chuem. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.

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