Medium Dessert

Thai Steamed Banana Cake

Name: Thai Steamed Banana Cake
Prep time: 21 min
Cook time: 17 min
Total time: 38 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 package flaked coconut , 3.5 ounce; 0.25 teaspoons salt; 0.75 cups tapioca flour; 0.5 cups rice flour; 0.5 tablespoons arrowroot starch; 1 cup unsweetened coconut cream; 0.5 cups white sugar; 1 pound ripe bananas , mashed; 0.5 cups coconut milk; 0.13 teaspoons salt

Total Time

38 min

21m prep · 17m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This Thai steamed banana cake is a denser version of the typical Thai banana cake and is very easy to make. You can steam it in a square baking tin, in individual foil cups, or, in the Thai way, in banana leaves.

Ingredients

1 package flaked coconut , 3.5 ounce
0.25 teaspoons salt
0.75 cups tapioca flour
0.5 cups rice flour
0.5 tablespoons arrowroot starch
1 cup unsweetened coconut cream
0.5 cups white sugar
1 pound ripe bananas , mashed
0.5 cups coconut milk
0.13 teaspoons salt

Instructions

1

Toss coconut with ¼ teaspoon salt in a bowl; set aside.
2

Sift tapioca flour, rice flour, and arrowroot starch together in a separate large bowl; stir in coconut cream until flours are incorporated into cream, at least 10 minutes. Stir in sugar until completely dissolved. Add mashed bananas; mix well. Stir in coconut milk and ⅛ teaspoon salt; mix well.
3

Pour batter into a square baking pan or individual aluminum foil cups; top with reserved coconut.
4

Place a large steamer basket into a saucepan; fill with 1 ½ inches water, no more than just below the bottom of the basket. Bring water to a boil. Add baking pan or foil cups to the basket, cover, and steam until cake is cooked through, 20 to 25 minutes.