Monday, August 11, 2008

Steamed banana cake (banh chuoi hap)

This receipe is from I used plantains instead of apple bananas, I didn't use food color or beet juice but the color came out pretty good. There are so many ways to make banana cake, this way looked very appealing, the cake part tasted very good, but for the next time I will cook the coconut milk sauce separately and pour it over the cake when it is served. It was fun to make the coconut milk from scratch.

800g very riped apple bananas (I used 3 small plantains), peeled, soaked in salt water 30 minutes (I skipped this step), sliced
2 cups thick coconut milk: meat of 1 coconut, grind in food processor with 2 cups water, strain out the coconut (save to make thin coconut milk), save the thick coconut milk for the top
3 cups thin coconut milk: use the strained coconut above mix with 3 cups water, strain out the coconut, save the thin coconut milk for the cake
200 g rice flour
250 g sugar (I used 1 cup maple syrup)
red food color or beet juice (optional)

salt, oil
vanilla (optional)

Banana mixture:
Mix bananas with 150g sugar (or 1/2 cup maple syrup), 2 cups thin coconut milk, 3 pinches of salt. Simmer banana mixture until thick, banana will turn pink in color

Flour mixture:
Mix 150g flour with the rest of thin coconut milk, 50 g sugar (or 1/4 cup maple syrup), food color, vanilla (optional)

Thick coconut milk mixture:
Mix thick coconut milk with 50g sugar (or 1/4 cup maple syrup), 50g flour, 3 pinches of salt

Grease 10-inch pan with oil, add 1 layer of banana, 1 layer of flour until until no more banana and flour (I just mixed banana and flour together at once)
Steam for about 45-60 minutes or until cake is almost set

Pour thick coconut mixture on top, steam for about 15 minutes or until set
Cool completely before it is served, can be served cold.

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