Bánh chuối hấp/ steamed banana cake

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Every culture likely has a dessert that utilizes overly ripe bananas so they bởi not go to lớn waste. Vietnam is no exception. We have our version of a banana cake, which uses ordinary ripe bananas & turn them into a special treat. The concept is similar lớn a traditional banana bread, but you’ll be using tapioca starch & then steaming the cake to lớn create a chewy texture. Showroom this to your dessert arsenal today.

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Serving size: one 6 to lớn 7 inch cake / Difficulty: Easy / Time: 30 minutes

Ingredients

Cake:

6 ripe to very ripe bananas

1/2 teaspoon of salt

1 to 2 tablespoons of sugar

1/4 teaspoon turmeric powder for color

1 and 50% cups tapioca starch

1/2 cup of water

1/4 teaspoon of pandan extract or vanilla extract

Unsalted butter or baking spray to lớn grease the pan

Equipment:

6 to lớn 7-inch cake pan or springform pan

a steamer big enough to fit the cake

a clean kitchen towel

Coconut Sauce:

1 can of coconut milk

1/2 can of water

2 teaspoons of sugar

1/4 teaspoon of salt

1/2 tablespoon of tapioca water + 1 teaspoon of water

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Directions

Peel and cut bananas into 1/2-inch-thick slices.

Add 1 tablespoon of sugar khổng lồ the bananas. Use 2 tablespoons if your bananas are not too ripe.

Add 50% teaspoon of salt, 1 and 1/2 cups of tapioca starch, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of pandan extract or vanilla extract and 50% cup of water.

Carefully mix the batter from bottom up khổng lồ incorporate all the ingredients & be careful not to lớn smash the banana slices. Let it rest for 5 minutes.

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In a large steamer, bring water to lớn boil. Cover your lid with a kitchen towel so that the condensation from the steam does not fall back onto the cake and ruin it.

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Grease the cake pan with unsalted butter or spray with baking spray.

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Pour the cake into the mold. Shake the pan lightly to lớn evenly distribute the batter. Smooth out the đứng top of the batter with a spatula. Flip a few banana slices to lớn face upward for a prettier presentation.

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Place the cake into the steamer & steam for 20-25 minutes on medium high heat until you can insert a toothpick and it comes out clean.

Let it cool completely before removing from the mold.

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Make the coconut sauce:

In a small pot on medium heat, combine 1 can of coconut milk, 50% a can of water, 2 teaspoons of sugar & 1/4 teaspoon of salt. In a small bowl, mix một nửa tablespoon of tapioca powder with 1 teaspoon of water. Once the coconut milk comes khổng lồ a low boil, showroom the tapioca water, & stir until the tapioca has dissolved into the coconut milk. The tapioca water will thicken up the milk, so it becomes a sauce.

Serve each slice with a large spoonful of coconut cream.

For more recipes, visit ourEAT pageorRecipe Index.

Authors:Susan Tran and Chau HoangPhoto Editing:Kevin Nguyen (https://www.kevwin.com/)