10 small bananas (or 5 large bananas)- Mashed with a potato masher.
1 cup rice flour
1/4 cup tapioca flour
1 1/2 cup sugar
1/2 teaspoon salt
1/2 cup thick coconut milk
3 cups grated fresh coconut. (This can be substituted with dried dessicated coconut if fresh coconut is not available. When using dessicated coconut, rehydrate in water for 10 mins prior to using.)
Put the mashed bananas into a bowl along with the rice flour, tapioca flour, sugar, salt and coconut milk with 3/4 of the grated fresh coconut pulp.
Mix well until all the ingredients are thoroughly combined.
Put the mixture into the pre-made banana leaf boats or use a small baking mold if you cannot find banana leaves in the frozen section of your supermarket. The banana leaf adds another layer of complexity to the flavor.
Sprinkle the rest of the coconut mixture on the top.
Steam for 30 minutes. If you do not have a large enough steamer, you can bake the cakes in the oven at 360 F for 30 minutes.
After 30 minutes, check of done-ness and remove if the cake feels firm. If not, continue steaming for another 5-10 minutes. Serve warm.
For a sweeter cake, use over-ripened bananas. They contain more glucose sugar.
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