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Thai Steamed Banana Cake

Thai Steamed Banana Cake

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
wiley

wiley

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 728 kcal
  • 36%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 123.7g
  • 40%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Toss the coconut with 1/4 teaspoon salt in a bowl; set aside.
  2. Sift the rice flour, tapioca flour, and arrowroot starch together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes. Stir the sugar into the mixture until completely dissolved. Add the mashed banana and mix well. Add 1/8 teaspoon salt and coconut milk; again, mix well. Pour the batter into a square baking tin or individual aluminum foil cups. Top with the reserved coconut.
  3. Bring about 1-1/2 inches of water to boil in a steamer fitted with a large basket. Steam the cake over the boiling water until cooked through, 20 to 25 minutes.
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Reviews

quickstepback
2

quickstepback

10/30/2012

Very good! Had to substitute a few of the flours, but I worked out great!

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