Steamed Banana Cake (Bánh Chuối Hấp)

Ingredients

• 1.5 cup tapioca starch
• 1 cup rice flour
• 2 cup water (For the cake batter)
• 0.333 cup sugar (For the cake batter; source states 1/3 cup + 1 tablespoon)
• 0.5 tsp salt (For the cake batter)
• yellow food coloring (Amount not specified)
• 6 bananas (Ripe; slice about 1/2 inch thick, not too thin)
• 560 ml coconut cream (For the coconut dip)
• 0.5 cup water (For the coconut dip)
• 2 tbsp cornstarch (For the coconut dip)
• 4.5 tbsp sugar (For the coconut dip; adjust to taste if needed)
• 1 tsp salt (For the coconut dip)
• oil (For oiling the steaming pan; amount not specified)
• roasted peanuts (For serving; amount not specified)
• sesame seeds (For serving; amount not specified. Roast at 350°F until golden if desired)

Steps

1. 1

   Mix the tapioca starch and rice flour with 2 cups water, the cake-batter sugar, 1/2 teaspoon salt, and yellow food coloring.

2. 2

   Slice the ripe bananas into pieces about 1/2 inch thick. Do not slice them too thin.

3. 3

   Stir the sliced bananas into the flour mixture.

4. 4

   Heat a pot of water for steaming. Oil the steaming pan, then place it in the steamer and steam the pan for a couple of minutes.

5. 5

   Stir the banana mixture again, then pour it into the heated pan to a depth of about 1 inch.

6. 6

   Cover and steam for 5–10 minutes, until the top has hardened enough to support another layer.

7. 7

   Repeat the process, adding more banana mixture and steaming each layer for 5–10 minutes, until all the mixture has been used.

8. 8

   After the final layer is added, steam the cake for at least 40 minutes. Add more water to the steaming pot as needed.

9. 9

   Remove any excess water from the top of the cake, then let the cake cool before cutting.

10. 10

    Prepare the coconut dip by mixing the coconut cream, 1/2 cup water, cornstarch, 4 1/2 tablespoons sugar, and 1 teaspoon salt together.

11. 11

    Cook the coconut mixture over heat, stirring constantly, until the coconut milk thickens. Taste and add more sugar if needed.

12. 12

    If desired, roast the sesame seeds and peanuts in a mini oven at 350°F until golden.

13. 13

    Slice the cooled cake sideways so the pieces form diamond shapes.

14. 14

    Pour the coconut dip over the cake and sprinkle with the roasted sesame seeds and peanuts.

Notes

The source gives a 5–10 minute steaming time for each layer and at least 40 minutes after the final layer. The total time is listed as 55 minutes, although repeated layering may make the actual time longer. Garnish quantities are not specified.

Nutrition per serving

• dessert
• steamed
• Vietnamese
• Southeast Asian
• vegetarian
• gluten-free
• coconut
• banana