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 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), 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). This era is considered the time when Thai desserts, including Kluai Chueam, were particularly famous.

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.

Bananas come in various types, which are used to make different kinds of Kluai Chueam (Banana in Syrup). 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).

Kluai Nam Wa Chueam or Thai banana in syrup

Kluai Nam Wa Chueam, or Thai banana in syrup (Thai: กล้วยน้ำว้าเชื่อม), is made from the Nam Wa banana, which has a natural tartness and contains a substance called condensed tannin. This gives the banana a slightly sour taste. When the banana is cooked for a long time, like during caramelization, the tannins react and cause the banana to turn red. This is called "Tannin Red." The longer the banana is cooked and the higher the heat, the redder it becomes, which is different from other banana types that stay yellow.

Minatamis na Saging, a Philippine dish similar to Kluai Chueam, 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.

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.

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.

Many cultures in Southeast Asia and South Asia have their own versions of banana desserts. In the Philippines, Minatamis na Saging is made by cooking saba bananas in a syrup of water, brown sugar, vanilla extract, and salt. Indonesia’s Kolak Pisang mixes bananas with coconut milk, palm sugar, and pandan leaves, often enjoyed during Ramadan. In India’s Northern Travancore region, Nendhra Pazham Pani is made with Nendhra bananas in a jaggery syrup, flavored with ghee, cardamom, and cloves. Each of these desserts highlights the versatility of bananas, with unique ingredients that add distinct flavors.

How to serve "Banana in Syrup" in each country

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, 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