Thai · Dessert
Thai Steamed Banana Cake
A humble Thai home-style steamed cake made from mashed overripe banana folded into a rice and tapioca flour batter, steamed until dense and faintly chewy, then finished with warm coconut cream and toasted coconut. It's a far cry from a Western oven-baked sponge — the steaming gives it a moist, slightly gelatinous bite typical of Southeast Asian kanom.
$1
12 minsPrep
25 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
328Calories
2.9gProtein
11.9gFat
55.8gCarbs
26.1gSugar
2.6gFiber
307mgSodium
0mgChol
10.2gSat Fat
327mgPotassium
16mgCalcium
1mgIron
0mcgVitamin B12
5.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chang Beer
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Mash the ripe bananas to a smooth pulp in a mixing bowl.
2
Sift together the rice flour, tapioca starch, baking powder, and salt into the mashed banana.
3
Stir in the sugar and coconut milk until a smooth, thick batter forms with no dry lumps.
4
Grease a small 10cm round cake tin and pour in the batter, smoothing the top with a spatula.
5
Set up a steamer with boiling water and place the tin inside, covering the lid with a cloth to stop condensation dripping onto the cake.
6
Steam over medium heat for 25 minutes, or until a skewer inserted into the centre comes out clean.
7
Carefully remove the tin and let the cake cool in the tin for 10 minutes before turning out.
8
Warm the coconut cream gently and drizzle over the top of the cooled cake.
9
Scatter the toasted desiccated coconut over the top and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Banana, mashed, overripe
- 40g40g Rice Flour
- 15g15g Tapioca Potato Starch
- 35g35g Sugar White
- 45g45g Coconut Milk
- 2g2g Baking Powder
- 1g1g Salt
- 20g20g Coconut Cream, warmed and drizzled, 1
- 8g8g Coconut Desiccated, toasted, 1
