Steamed Banana Cake--Bánh chuối hấp

I know that when I look at the ripe bananas on the kitchen counter, but besides making Western banana bread, banana cake, muffins, or making banana ice cream. I always have the feeling that there must be something really delicious and simple to use these ripe bananas before the fruit flies make a home. Today, I will introduce a very popular Vietnamese street food: steamed banana cake. This cake recipe can be considered as a one bowl recipe because it does not need to use many measuring devices to measure accurately. I wanted to show you a smaller recipe so that you guys who live alone can make this when the banana peels already have many dark spots on them due to being busy. That way, this dish is even more delicious because it doesn't need to use a lot of sugar. Let's do it together now.

Ingredients: 

3 or 4 ripe bananas

2 tbs sugar

1 tsp vanilla

1/2 tsp yellow food color or 1/4 tsp turmeric

1/2 cup tapioca starch

1 tbsp rice flour

1/4 cup water

Pinch of salt

Coconut cream for topping

1 cup coconut cream

1/4 cup water

1/2 tsp salt

1/4 cup sugar

A few pandan leaves optional

Thickening ingredients:

2 tbs cornstarch + 1 tbs water

Others:

Chopped roasted peanuts and sesame seeds

Equipment : Steamer and 6x9 in. diameter cake pan 

Directions:

Remove the banana peels and slice the bananas.

Put the banana slices in a bowl and add the sugar and food color or tumeric and mix well.

Add tapioca starch and water to the bananas and continue to mix well.

Add vanilla and pinch of salt.

Pour the bananas mixture into a cake pan.

Cover the cake pan with plastic wrap to prevent the water from coming into contact with the bananas during steaming.

Place the bananas onto the steamer and steam for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely before serving.

To make a coconut topping:

In a sauté pan, add coconut cream, water, salt , sugar, and pandan leaves. Bring to boil and add the thickening. Let it simmer for 5 minutes. Adjust sugar and salt to your liking.

To serve:

Slice the bananas and place them into a serving dish. Pour coconut cream on top and sprinkle with peanuts and sesame seeds.