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Vietnamese Steamed Banana Cake

Delicious Vietnamese Steamed Banana Cake for a Cozy Dessert

Enjoy the gluten-free Vietnamese Steamed Banana Cake, or Banh Chuoi Hap, full of ripe bananas and rich coconut sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Vietnamese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 4 pieces Pisang Awak Bananas Use ripe bananas for the best sweetness and flavor.
  • 1 cup Light Brown Sugar Adds caramel-like sweetness.
  • 1 cup Tapioca Starch (Flour) Essential for a chewy texture.
  • 1 cup Rice Flour Use fine rice flour.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1/2 teaspoon Cinnamon Powder Optional but recommended for flavor depth.
  • 1 cup Water Adjust based on flour absorbency.
For the Coconut Sauce
  • 1 can Canned Coconut Milk For a rich sauce.
  • 1 tablespoon Cornstarch Thicken the coconut sauce.
For Garnishing
  • 2 tablespoons Toasted Sesame Seeds Adds nutty taste and visual appeal.

Equipment

  • mixing bowl
  • Loaf pan
  • steamer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Begin by peeling and slicing ripe pisang awak bananas into thick rounds. Toss with light brown sugar and let marinate for 10 to 20 minutes.
  2. In a separate bowl, combine tapioca starch, rice flour, salt, and optional cinnamon powder. Whisk until well mixed.
  3. Gradually add water to your dry ingredients, stirring continuously until the batter becomes smooth.
  4. Gently fold in the marinated banana slices, ensuring they're evenly distributed.
  5. Prepare your steaming setup by greasing a loaf pan. Pour the batter into the pan and layer reserved banana slices on top. Steam for 25 to 30 minutes.
  6. Heat coconut milk in a saucepan, add salt and sugar, stirring until dissolved. Mix cornstarch with water, then add to heated coconut milk until thickened.
  7. Remove the cake from the steamer, let cool, slice, and serve with coconut sauce and toasted sesame seeds.

Notes

Use a kitchen scale for accurate measurements. Stick with ripe pisang awak bananas for the best results. Ensure the batter is thick yet pourable.