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.
Nutrition Facts
Per serving
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