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Vietnamese Steamed Banana Cake

Delight in Vietnamese Steamed Banana Cake - A Chewy Treat

Experience the delightful Vietnamese Steamed Banana Cake, a gluten-free dessert that transforms simple ingredients into a chewy treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Vietnamese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 pieces Pisang Awak Bananas Ripe bananas are best for achieving that perfect taste.
  • 1/2 cup Light Brown Sugar Adds sweetness; granulated sugar can substitute.
  • 1 cup Tapioca Starch (Flour) Avoid using regular flour for gluten-free.
  • 1/2 cup Rice Flour Opt for fine rice flour.
  • 1/4 teaspoon Salt Enhances flavor.
  • 1 teaspoon Cinnamon Powder Optional but recommended for enhancing taste.
  • 1 cup Water Adjust based on flour's absorbency.
For the Coconut Sauce
  • 1 can Canned Coconut Milk Choose a good brand.
  • 1 tablespoon Cornstarch Mix with water to avoid lumps.
For Garnish
  • 2 tablespoons Toasted Sesame Seeds Sprinkle generously for extra touch.

Equipment

  • steamer
  • mixing bowls
  • whisk
  • Loaf pan
  • Saucepan

Method
 

Step‑by‑Step Instructions for Vietnamese Steamed Banana Cake
  1. Peel and slice the ripe Pisang Awak bananas into ¼-inch thick pieces. Toss with light brown sugar and let marinate for 10-20 minutes.
  2. In a separate bowl, combine tapioca starch, rice flour, salt, and cinnamon powder, whisking until well blended.
  3. Gradually add water to the dry mixture, stirring until a smooth batter forms, adjusting the water as needed.
  4. Gently fold the marinated banana slices into the batter, reserving some for decoration.
  5. Pour the batter into a greased loaf pan and layer reserved banana slices on top. Set up the steamer and steam for 25-30 minutes.
  6. Heat canned coconut milk in a saucepan, add a pinch of salt and sugar, then thicken with cornstarch slurry. Stir constantly until smooth.
  7. Once the cake is set, slice and serve warm drizzled with coconut sauce and toasted sesame seeds.

Notes

This cake can be enjoyed fresh or reheated. Use ripe bananas for the best results and monitor water levels for the batter.