Lien’s Vietnamese Steamed Banana Cake Recipe

Steamed Banana Cake (Banh Chuoi Hap) is a beloved traditional dessert in the southern region of Vietnam. This delightful and gluten-free cake offers a mildly sweet flavour and a pleasantly chewy texture. When freshly steamed, these delectable cakes make for a perfect afternoon snack and are a personal favourite of Lien!

Ingredients:

• 500-600g banana (peeled)
• 150g tapioca flour
• 80-100g sugar
• 1/8 tsp salt
• 50ml water
• A pinch of turmeric powder
• 5 cups water for steaming

Coconut cream:

• 400ml coconut cream
• 2 tsp raw caster sugar or white caster sugar
• 1/2 tbsp corn flour
• a pinch of salt

Instructions:

1. Thinly slice the bananas.
2. Mix the sliced bananas with caster sugar, water, and salt. Let it sit for about 20 minutes, or overnight if preferred.
3. Add tapioca flour and a pinch of turmeric, mixing well.
4. Allow the batter to rest while bringing water to a boil in a pot. (electric rice cooker can be used)
5. Use a paper towel to brush coconut oil inside a tin.
6. Pour the cake mixture into the tin/tray.
7. Place a steamer on the boiling water pot. Leave the tin inside the steamer with the lid/cover.
   Steam over medium heat for approximately 30 minutes, or until a skewer comes out clean when inserted.
   Tip: Use a tea towel to cover the steamer, then place the lid on top to prevent water from dripping onto the cake.
8. Remove the tin from the steamer
9. Let the cake cool down completely, then remove it from the tin.
10. Wrap a plastic cling around a knife and cut the cake into desired sizes.

Toppings:

1. Thoroughly mix corn flour with coconut cream.
2. Heat the mixture on the stove until it thickens and bubbles but avoid boiling.
3. Adjust the sweetness to your preference.

Enjoy the cake with coconut cream on top and toasted sesame or toasted peanuts!

Thank you, Lien for sharing this delicious recipe!

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