How to make it
6 steps. Take it one step at a time.
Mash the bananas thoroughly
In a large bowl, mash the bananas thoroughly with a fork or potato masher until almost smooth but with a few small chunks remaining.
Add the rice flour, tapioca starch, sugar, and salt
Add the rice flour, tapioca starch, sugar, and salt to the mashed bananas. Stir to combine.
Gradually pour in the coconut milk while stirring
Gradually pour in the coconut milk while stirring until the batter is smooth and well-incorporated.
Prepare your steamer
Prepare your steamer by bringing water to a boil. Lightly grease small ceramic cups or silicone molds.
Pour the banana mixture
Pour the banana mixture into the molds, filling them about 3/4 full. Sprinkle the top of each cake with shredded coconut.
Place the molds in the steamer and steam
Place the molds in the steamer and steam over high heat for 20-25 minutes until the cakes are firm and translucent. Let cool completely before removing from molds.
25 min
A little kitchen wisdom
Use very ripe bananas with black spots for the best natural sweetness and aroma. Traditionally, this is steamed in small ceramic cups or banana leaf boats.
