Steamed Banana Cake II (Banh Chuoi Hap)

This is the second time that I made this steamed banana cake, and I love this version better. It is not just simple to make but is also exactly like the taste that I hoped to accomplish.

Ingredients:
6 medium-ripe bananas, sliced into 1/2 inch thick coins
1/3 cup sugar
1 cup tapioca starch
1/4 tsp salt
4 drops yellow food color
1 tsp vanilla

Serve with coconut milk mixture (see instructions at the bottom)
1 cup coconut milk
1/4 tsp salt
2 tbs sugar
1 1/2 tsp tapioca starch

Garnish with roasted sesame seeds, peanuts

Directions:
In a medium mixing bowl, combine bananas, sugar and salt. Let mixture stand for 15 minutes so that the bananas can release their nectar. Stir in tapioca starch, yellow food color and vanilla. Mix well.

 

 

Line an 8 inch round baking dish with plastic wrap large enough to cover the batter while steaming, This method will prevent the steam from adding more water into the batter.

 

 

Place the baking dish into a large steamer over medium-high heat. Cover and cook for 30 to 45 minutes. Remove the baking dish from the steamer and let it cool completely before cutting the banana cake. Serve with coconut milk.

Coconut milk:
Combine all the coconut milk ingredients and mix well. Pour coconut mixture into a small saucepan and bring to boil. Let simmer for a few minutes or until thickened.