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
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.
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.
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