3 Simple Ways to Make Steamed Banana Cake with Coconut Milk: Soft, Sweet, and Delicious
Steamed banana cake with coconut milk is a humble and familiar dessert to many. With its soft and chewy texture and fragrant, creamy flavor, everyone falls in love with it from the first bite. If you also love this dessert, let Điện máy XANH guide you through 3 simple ways to make steamed banana cake with coconut milk that is soft, sweet, 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 Serves 5
Plantain Bananas 1.2 kg Tapioca Flour 260 gr Rice Flour 200 gr Thick Coconut Milk 250 ml Thin Coconut Milk 250 ml Vanilla Extract 3 tubes Sugar 200 gr Salt 1 teaspoonUtensils
Ingredient Images
How to Make Steamed Banana Cake with Coconut Milk using Tapioca Flour and Rice Flour
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1. Preparing 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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2. Making the Chewy Batter
Next, add to the bowl of bananas: 1 teaspoon of salt, 100g of rice flour, 200g of tapioca flour, and mix well.
Once the flour is well combined, add 250ml of thin coconut milk, 3 tubes of vanilla extract, and continue mixing until the mixture is completely blended.
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3. Making the Coconut Milk Topping
In a new bowl, add 100g of rice flour, 60g of tapioca flour, 60g of sugar, 1/2 teaspoon of salt, 250ml of thick coconut milk, and mix well until combined.
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4. Steaming the Cake
Bring a pot of water to a boil, add a few pandan leaves. Then, grease the mold with cooking oil, and pour in the cake batter.
Next, place the cake mold in a steamer, place the steamer over the pot of pandan-infused water, cover tightly, and steam for 10 minutes over medium heat.
After 10 minutes, the batter will set. At this point, pour the coconut milk topping over the cake and continue steaming for another 10 minutes until the cake is cooked.
Tip: To check if the cake is cooked, insert a toothpick into the center. If it comes out clean and dry, it’s done.
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5. Final Product
The steamed banana cake made in a steamer has a soft, chewy texture, perfectly blending the natural sweet and sour taste of bananas with the rich creaminess of coconut milk, making it incredibly 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 Serves 3
Ripe Bananas 3 Thick Coconut Milk 100 ml Roasted Sesame Seeds 1 teaspoon Tapioca Flour 1 cup(rice bowl) Turmeric Powder 1 teaspoon Sugar 2 teaspoonsUtensils
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How to Make Steamed Banana Cake with Coconut Milk using Tapioca Flour
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1. Preparing the Ingredients
Peel the bananas and slice them into thin, bite-sized rounds.
Tip: Choose ripe bananas to enhance the sweetness and aroma of the cake, but avoid overly ripe ones as they will make the cake mushy.
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2. Mixing the Banana Cake Batter
In a bowl, add 1 cup (rice bowl) of tapioca flour, 2 teaspoons of sugar, 1 teaspoon of turmeric powder, and 100ml of thick coconut milk, then mix well.
Then, add the sliced bananas to the tapioca flour and coconut milk mixture and mix gently again.
Tip: For a delicious and visually appealing banana cake, mix the bananas gently!
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3. Steaming the Banana Cake
Prepare a cake mold or a large bowl, then pour in the banana and batter mixture, arranging the bananas in layers for a more attractive presentation.
Then, cover the mold with plastic wrap.
Next, place the cake mold in a steamer and steam over high heat for about 20 minutes until the banana cake is cooked.
Finally, remove the cake from the steamer, let it cool, and enjoy!
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4. Final Product
The steamed banana cake with coconut milk made with tapioca flour will be even more delicious if you add a little more coconut milk and roasted sesame seeds! The cake has a beautiful bright yellow color. It’s chewy and delicious, with the sweet and refreshing taste of banana and the rich creaminess of coconut milk—very delicious and tempting.
Treat your family to this dessert on the weekend; they’ll surely love it!
3. Steamed Banana Cake with Coconut Milk and Chocolate Dipping Sauce
- Preparation:15 minutes
- Cooking:30 minutes
- Difficulty:Easy
Ingredients for Steamed Banana Cake with Coconut Milk and Chocolate Dipping Sauce Serves 2
Bananas 500 gr Tapioca Flour 300 gr Rice Flour 50 gr Pandan-Infused Water 350 ml Sugar 500 gr Thick Coconut Milk 200 mlUtensils
Ingredient Images
How to Make Steamed Banana Cake with Coconut Milk and Chocolate Dipping Sauce
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1. Preparing the Bananas
Peel the bananas and slice them into thin, bite-sized pieces, then marinate them with 200g of sugar.
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2. Making the Batter
To make the cake batter, prepare a bowl and add 300g of tapioca flour, 50g of rice flour, and 350ml of pandan-infused water to create a beautiful and unique green color for the steamed banana cake.
After adding all the ingredients to the bowl, mix well until the mixture is completely dissolved. Finally, add the prepared bananas from the previous step and mix well.
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3. Making the Coconut Milk Sauce
Place a pan on the stove, then add 200ml of thick coconut milk, about 1 tablespoon of tapioca flour slurry (to make the coconut milk sauce thicker and smoother), and 100g of sugar. Stir gently until the sugar dissolves.
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4. Making the Chocolate Dipping Sauce
This step is quite simple; just melt the chocolate over the stove until it’s completely melted and forms a thick, smooth mixture.
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5. Steaming the Banana Cake
Place a steamer on the stove and add 1 liter of water to boil. Then, prepare the mold and grease it lightly with oil (to prevent sticking) and pour in the mixed batter and banana mixture. Place it in the steamer, cover, and steam for 30 minutes.
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6. Final Product
The steamed banana cake is soft and chewy, fragrant, with a beautiful green color from the pandan leaves, and is delicious when served with the sweet chocolate sauce with a slightly bitter aftertaste or the rich and creamy coconut milk. This is a very simple and tempting dessert that you should try making to treat your family!
How to Choose Fresh and Ripe Bananas
- For making steamed banana cake, you should use Saba bananas, as this type of banana has a soft, chewy texture when ripe, a beautiful yellow color, and is less stringy.
- Naturally ripe bananas will be in a bunch, of medium size, with dark yellow peels and some dark spots, firm stems, and slightly green tips.
- Gently squeeze to feel the softness of the pulp and notice the characteristic aroma.
- Do not buy bananas that are bruised, have smooth, uniformly yellow shiny peels, as these may be bananas treated with fertilizer or ripening agents.
What is First Press Coconut Milk and Second Press Coconut Milk?
- Coconut milk, also known as coconut cream, is the liquid extracted from finely grated coconut flesh. First press coconut milk, often referred to as thick coconut milk, is the first extraction, richer and creamier than subsequent extractions. The second extraction and beyond is thin coconut milk.
- First press coconut milk has a thicker consistency and a richer, more fragrant flavor than thin coconut milk.
Some Notes When Making Steamed Banana Cake with Coconut Milk
- Do not pour the batter thicker than 5cm; the cake will cook faster, and the pieces will be a good size when eating.
- Regularly wipe away condensation from the steamer lid.
- You can eat it hot or let it cool to enjoy later.
With the above two methods, you’ll surely make a delicious dessert for your family to enjoy after a meal. Good luck!
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