Thai steamed banana cake

    35 mins

    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
    2 people 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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    Reviews and ratings
    Global ratings:

    Reviews in English (3)


    Very good! Had to substitute a few of the flours, but I worked out great!  -  30 Oct 2012  (Review from Allrecipes US | Canada)


    Tasty. I didn't have arrowroot starch, but used potato starch as I think they should be similar. My bananas were extremely ripe, so I did not add any sugar at all. It was sweet enough for me. As a preference I just sprinkled a bit of coconut on top instead of measuring it out. I made this in silicone muffin cups, but might try making this again with banana leaves.  -  09 Apr 2018  (Review from Allrecipes US | Canada)


    I prepared it for my family and they all gave it a thumbs up! This cake has a dense texture that is commonly found in southeast asian cakes, which I found to be quite nice. You can taste the banana and coconut with every bite you take! Thumbs up for the creator of this dish, will make again.  -  23 Jun 2017  (Review from Allrecipes US | Canada)