Servings: 4 servings
Ingredients
Steamed Banana Cake (For best results, use a kitchen scale)
- 1.1 pound bananas (peeled) (500g)
- 2 tbsp granulated sugar (25g)
- ¾ cup tapioca starch (90g)
- 1 tbsp all-purpose flour (10g)
- ½ tsp salt
- ½ tsp turmeric powder
- ¼ cup boiling water (60ml)
- 1 tbsp cooking oil
Sweet Coconut Sauce
- 1 small can coconut milk (full fat) (160ml/5.4 fl oz)
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp tapioca starch/cornstarch (for the slurry)
- 1 tbsp water (for the slurry)
- Pandan leaves (optional)
- Crushed roasted peanuts (or toasted sesame seeds)
Instructions
Steamed Banana Cake
- Slice the bananas into thin rounds, about 0.1 inches (2-3 mm) thick.
- In a bowl, gently toss the banana slices with sugar, salt, and turmeric powder. Let this mixture sit for 5 minutes to bring out the flavors.
- Sprinkle in the tapioca starch and flour, then mix gently until fully incorporated, with no visible white spots.
- Gradually pour in the hot water, stirring gently until smooth and well-combined. Finally, add the cooking oil and mix until everything is fully blended.
- Lightly grease a baking pan (a silicone pan works well) with cooking oil. Pour in the banana mixture, spreading it evenly across the pan.
- Steam the cake on medium-high heat for 25-30 minutes. Check if it's done by inserting a toothpick—it should come out clean, with no batter sticking to it.
- Let the cake cool completely before cutting it into parallelogram-shaped pieces for serving.
Sweet Coconut Sauce
- In a pot, warm the coconut milk, sugar, salt, and pandan leaves, stirring until everything is blended.
- Slowly pour in the tapioca starch slurry, stirring constantly over medium-low heat until the sauce thickens and starts to simmer.
- Serve the cake with a generous drizzle of coconut sauce, then sprinkle with crushed peanuts or toasted sesame seeds for extra flavor!
Tried this recipe?Let us know how it was!