Steamed banana cake with coconut milk is a rustic and familiar dish to many people. With a soft and chewy cake base and a rich aroma, everyone falls in love with it right from the first taste. If you also love this cake, then let’s join TasteVN in the kitchen to explore 3 simple recipes for steamed banana cake with coconut milk that are sweet, chewy, and delicious!
1. Steamed banana cake with coconut milk using tapioca flour and rice flour
Preparation
30 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Steamed Banana Cake with Coconut Milk using tapioca flour and rice flour For 5 people
Siamese bananas 1.2 kg Tapioca flour 260 gr Rice flour 200 gr Coconut milk 250 ml Coconut water 250 ml Vanilla 3 tubes Sugar 200 gr Salt 1 teaspoon
Tools needed
Ingredient image
How to make Steamed Banana Cake with Coconut Milk using Tapioca Flour and Rice Flour
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Prepare the bananas
Peel the bananas, slice them thinly, and then marinate them with 200g of sugar for about 15 – 20 minutes until the sugar dissolves.
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Make the soft dough layer for the cake
Next, add to the bowl of bananas: 1 teaspoon of salt, 100g of rice flour, 200g of tapioca flour, and mix well.
When the flour is combined, add 250ml of diluted coconut milk, 3 vanilla sticks, and continue mixing until the mixture is completely blended.
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Making coconut milk
Put 100g of rice flour, 60g of tapioca flour, 60g of sugar, 1/2 teaspoon of salt, and 250ml of coconut milk into a new bowl, then stir well to combine.
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Steaming the cake
Place a pot of water on the stove, add a bit of pandan leaves, and bring to a boil. Next, grease the mold with cooking oil, then pour the cake batter into it.
Then, place the cake mold into the steamer, set the steamer on top of the pot of pandan water, cover tightly, and steam for 10 minutes over medium heat.
After 10 minutes, the layer of batter will firm up; at this point, pour the coconut milk over the top of the cake and continue steaming for another 10 minutes until the cake is cooked.
Tip: To check if the cake is done, use a toothpick to poke in the center; if it comes out dry and not sticking to the batter, it’s done. -
Finished Product
Steamed banana cake with coconut milk made in a steamer has a soft and chewy cake base, perfectly combined with the natural sweet and sour flavor of bananas, and the rich creaminess from coconut milk, extremely delicious.
2. Steamed Banana Cake with Coconut Milk using Tapioca Flour
Preparation
5 minutes
Cooking
20 minutes
Difficulty
Easy
Ingredients for Steamed Banana Cake with Coconut Milk using Tapioca Flour For 3 people
Ripe bananas 3 pieces Coconut milk 100 ml Roasted sesame 1 teaspoon Tapioca flour 1 cup (rice bowl) Turmeric powder 1 teaspoon Sugar 2 teaspoons
Tools Needed
Image of Ingredients
How to make Steamed Banana Cake with Coconut Milk using Tapioca Flour
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Prepare the ingredients
After buying bananas, peel them and then use a knife to slice them into thin, round pieces.
Tip: Choose ripe bananas to enhance the sweetness and aroma of the cake, but do not select overly ripe ones as they will make the cake mushy and less enjoyable.
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Mix the flour for the steamed banana cake
In a bowl, add 1 cup (rice bowl) of tapioca flour, 2 teaspoons of sugar, 1 teaspoon of turmeric powder, and 100ml of coconut milk, then mix the mixture well.
Next, add the sliced bananas to the tapioca flour mixture with milk and mix it gently once more!
Small tip: To make the banana cake delicious and visually appealing, mix the bananas gently!
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Steamed Banana Cake
You prepare 1 cake mold or 1 large bowl, then add the banana mixture with flour, layering the bananas to make the cake look more beautiful.
After that, you cover the mouth of the mold tightly with plastic wrap.
Next, you place the cake mold into a steaming pot on high heat for about 20 minutes for the banana cake to cook.
Finally, you take the cake out of the steamer, wait for it to cool, and enjoy!
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Final Product
The steamed banana cake with coconut milk using tapioca flour will taste better if you add a little coconut milk and roasted sesame! The cake has a bright yellow color that is very eye-catching. It has a chewy texture, the sweet taste of banana, and the rich flavor of coconut milk, making it very delicious and attractive.
Treating your family to this cake on the weekend will surely make everyone love it!
3. Steamed Banana Cake with Coconut Milk and Chocolate Sauce
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Steamed Banana Cake with Coconut Milk and Chocolate Sauce Serves 2
Bananas 500 gr Tapioca flour 300 gr Rice flour 50 gr Pandan leaf juice 350 ml Sugar 500 gr Coconut milk 200 ml
Necessary Tools
Ingredients Image
How to Make Steamed Banana Cake with Coconut Milk and Chocolate Sauce
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Prepare the Bananas
After buying the bananas, peel them and slice them thinly, then marinate with 200 gr of sugar.
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Making the batter
To prepare the batter for the cake, you need to prepare a bowl with 300 gr of tapioca flour, 50 gr of rice flour, and 350 ml of pandan leaf water to create a beautiful and unique green color for the steamed banana cake.
After adding all the ingredients into the bowl, mix well until the mixture is fully dissolved, and finally add the prepared bananas from the previous step and mix evenly.
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Making coconut milk
Heat a pan on the stove, then add 200 ml of coconut milk, about 1 tablespoon of tapioca starch (to thicken the coconut milk mixture), along with 100 gr of sugar and stir gently until the sugar dissolves, and it’s done.
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Make chocolate sauce for dipping with steamed banana cake
This step is quite simple, you just need to melt the chocolate on the stove until it completely melts into a thick mixture to finish.
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Steam the banana cake
You put a steamer on the stove, add 1 liter of water and bring it to a boil. Next, prepare the mold by greasing it with a little oil (do this so that the cake does not stick to the mold during steaming) and then pour the mixed batter and banana into it, cover with a lid and steam for 30 minutes.
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Final product
The steamed banana cake is soft and fragrant with a beautiful green color from the pandan leaves, dipped in sweet chocolate with a hint of bitterness or rich coconut milk, making it extremely appetizing. This will be a very simple and attractive dessert that you should try to make to treat the whole family!
How to choose fresh ripe bananas
- For making steamed banana cake, you should use the “sứ” banana, as this type of banana, when ripe, has a soft, chewy texture, beautiful yellow color, and less fiber sticking.
- Naturally ripe bananas will be in whole bunches, of moderate size, with dark yellow skin and black spots, firm stems, and slightly green.
- Gently squeeze to feel the softness of the fruit’s flesh, with a characteristic fragrant smell.
- Do not choose bananas that are bruised, with smooth skin and uniformly glossy yellow color, as these may be bananas that have been fertilized or ripened using chemicals.
What is the first and second coconut milk?
- Coconut milk, also known as coconut cream – this is the type of milk extracted from finely grated coconut flesh. Coconut milk is essentially the first extracted liquid, so people often refer to it as first coconut milk. Additionally, the liquid extracted from the second time onwards is called coconut water or second coconut milk.
- In terms of characteristics, first coconut milk has a thicker consistency and a richer, more fragrant taste compared to second coconut milk.
Some tips when making steamed banana cake with coconut milk
- Do not pour the batter thicker than 5cm, the cake will cook quickly and the pieces will be just right for eating.
- Regularly wipe off the condensation on the pot lid.
- You can eat it hot or put it in the refrigerator to enjoy later.
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