Thai steamed banana cake

    This is a denser version of the traditional banana cake and is very easy to make. You can either steam it in a square baking tin, in individual foil cups or do it the traditional way, in banana leaves.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 60g rice flour
    • 90g tapioca flour
    • 1/2 tablespoon arrowroot starch
    • 250ml (1 cup) coconut cream
    • 100g white sugar
    • 450g bananas, mashed well
    • 1/8 teaspoon salt
    • 125ml (1/2 cup) coconut milk
    • 120g grated coconut
    • 1/4 teaspoon salt

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Mix the rice flour, tapioca flour and arrowroot starch together. Add the coconut cream and mix well for at least 10 minutes.
    2. Mix in the sugar slowly until it has all dissolved. Add the banana and mix well. Add the 1/8 teaspoon salt and coconut milk and mix until well combined.
    3. In a separate bowl, mix the grated coconut with the 1/4 teaspoon salt.
    4. Pour the banana mixture into a 25cmx25cm baking tin, foil cups or banana leaves. Top with the coconut and salt topping.
    5. Steam the cake over high heat until done, about 20- 25 minutes. Foil cups and banana leaves take about 10 minutes. Cool slightly and serve.

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