Vietnamese Steamed Plantain & Banana Cake With Coconut Milk
A chewy, creamy steamed banana cake made with tapioca starch and coconut milk, topped with crushed roasted peanuts.
Equipment
- Steamer
- Cake mold
- Mortar and pestle
Ingredients
- 3 ripe plantain bananas
- 1/4 cup granulated sugar
- 1 cup tapioca starch
- 3/4 cup water
- 1 cup unsweetened coconut milk
- 1/4 cup roasted peanuts
Instructions
Prepare Ingredients:
- Slice bananas into about 2″ circles; boil bananas with 3/4 cup of water for about 3 minutes.
Make the Banana Cake Batter:
- Take the bananas out of the pot, mix the cooled water with powdered sugar until dissolved, add a tablespoon of coconut milk and stir together.
Steam the Cake:
- Apply a thin layer of cooking oil to the mold, place a layer of bananas in the mold and then pour a portion of the batter to cover the bananas. Steam until the cake is clear, then repeat adding the next layer of bananas, and batter and steam until there’s none left.
- When the cake is completely clear, the cake is cooked. Lift the cake mold out to remove the cake.
Garnish and Serve:
- Roast the peanuts and use a mortar and pestle to crush the peanuts.
- Put the cake down, sprinkle peanuts and drizzle coconut milk on top and you have a delicious steamed plantain banana cake.
Notes
It is a combination of the chewy, creamy rich flavor of coconut milk and the nutty taste of roasted peanuts.
