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Vietnamese Steamed Banana Cake

Delicious Vietnamese Steamed Banana Cake - Chewy & Coconut Bliss

Vietnamese Steamed Banana Cake is a delightful, gluten-free, and vegan dessert featuring chewy texture and coconut bliss.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vietnamese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 Pisang Awak Bananas Use ripe bananas for the best flavor; avoid overripe ones for optimal texture.
  • 100 g Light Brown Sugar Can substitute with granulated sugar, but it may change the cake's color.
  • 60 g Tapioca Starch Essential for that signature chewy texture.
  • 100 g Rice Flour Ensure you use fine rice flour for the best consistency.
  • 1 pinch Salt Balances the sweetness.
  • 1 tsp Cinnamon Powder Can be omitted if desired.
  • 200 ml Water Adjust according to flour absorbency.
For the Coconut Sauce
  • 400 ml Canned Coconut Milk Opt for high-quality brands for the best taste.
  • 1 tbsp Cornstarch Make sure to dissolve it in water to prevent lumps.
For Garnish
  • 2 tbsp Toasted Sesame Seeds Adds a delightful nuttiness.

Equipment

  • steamer
  • mixing bowls
  • whisk
  • Loaf pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Slice the ripe Pisang Awak bananas into thin pieces and place them in a mixing bowl. Sprinkle light brown sugar over the banana slices, gently tossing to ensure they are evenly coated. Allow to marinate for 10-20 minutes.
  2. In a separate large mixing bowl, combine the tapioca starch, rice flour, salt, and cinnamon powder. Whisk until well-blended, ensuring there are no lumps.
  3. Gradually add measured water to the dry mixture, stirring continuously until the batter becomes smooth and free of lumps.
  4. Gently fold the marinated banana slices into the batter, ensuring they are well-distributed.
  5. Prepare your steamer by filling it with water and bringing it to a gentle boil. Grease a loaf pan, pour in the banana batter, layer reserved banana slices on top, and steam for 25-30 minutes.
  6. While steaming, prepare the coconut sauce by heating canned coconut milk, stirring in salt and sugar, and then adding a cornstarch slurry until the sauce thickens slightly.
  7. Once steamed, let the cake cool for a few moments. Slice while still warm and serve with coconut sauce and toasted sesame seeds.

Notes

For the best texture, measure ingredients accurately and ensure the batter is thick yet pourable.