Ingredients

• 1 , 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. 1 Toss coconut with ¼ teaspoon salt in a bowl; set aside.
2. 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. 3 Pour batter into a square baking pan or individual aluminum foil cups; top with reserved coconut.
4. 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 per serving