Description
A soft, chewy Vietnamese steamed banana cake (Bánh Chuối Hấp) made with ripe bananas, tapioca starch, and coconut milk, finished with a rich coconut sauce.
Ingredients
- 4 ripe bananas, mashed
- 1 cup tapioca starch
- 1/2 cup rice flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk (for batter)
- 1 cup coconut milk (for sauce)
- 1 tablespoon sugar (for sauce)
- 1 teaspoon tapioca starch (for sauce, dissolved in water)
- Sesame seeds (optional, garnish)
Instructions
- Grease a heat-safe pan and set aside.
- In a large bowl, combine mashed bananas, sugar, salt, water, vanilla extract, and coconut milk. Mix well.
- Add tapioca starch and rice flour, stirring until the batter is smooth and lump-free.
- Pour the batter into the prepared pan.
- Steam over medium heat for about 40–45 minutes, or until the cake becomes translucent and set.
- While the cake steams, prepare the coconut sauce by heating coconut milk and sugar in a saucepan.
- Add the dissolved tapioca starch to the sauce and stir until slightly thickened. Remove from heat.
- Let the cake cool slightly, then cut into pieces.
- Serve warm topped with coconut sauce and sesame seeds if desired.
Notes
- Use very ripe bananas for best sweetness and flavor.
- Do not over-stir once flours are added to avoid a dense texture.
- Steaming time may vary depending on pan size and thickness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
