Thai Steamed Coconut-Banana Cake

Name: Thai Steamed Coconut-Banana Cake
Total time: 40 min
Yield: 6 servings
Ingredients: 3.5 oz flaked coconut; 0.25 tsp salt; 0.75 cup tapioca flour; 0.5 cup rice flour; 0.5 tbsp arrowroot starch; 1 cup unsweetened coconut cream; 0.5 cup white sugar; 1 lb ripe bananas, mashed; 0.5 cup coconut milk

Experience the unique fusion of Thai flavors with this denser, easy-to-make dessert. Choose to steam it in a baking tin, individual foil cups or traditional banana leaves.

Recipe Info

Prep Time

40 min

Difficulty

Easy

Servings

6 servings

Nutrition

calories508calories

carbohydrates74g

fat24g

protein4g

Dessert Thai

Ingredients

3.5 oz flaked coconut

0.25 tsp salt

0.75 cup tapioca flour

0.5 cup rice flour

0.5 tbsp arrowroot starch

1 cup unsweetened coconut cream

0.5 cup white sugar

1 lb ripe bananas, mashed

0.5 cup coconut milk

Directions

Toss flaked coconut with 0.25 tsp salt in a bowl; set aside.

Sift tapioca flour, rice flour, and arrowroot starch together in a large bowl. Stir in coconut cream until flours are incorporated into cream for at least 10 minutes. Dissolve sugar in the mixture. Add mashed bananas; mix well. Combine coconut milk and remaining 0.125 tsp salt; mix well. Pour batter into a square baking pan or individual aluminum foil cups. Sprinkle the reserved flaked coconut over the top.

Place the steamer basket into the saucepan, fill with 1.5 inches water, and bring it to a boil. Add the baking pan or foil cups to the basket, cover, and steam until cake is cooked through, 20 to 25 minutes.