Steamed banana cake with tapioca flour

Ingredients: 800g peeled Siamese bananas, 150g tapioca starch, 4 tablespoons sago flour (any color), 80g filtered water, 2 tablespoons sugar, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, crushed roasted peanuts, and coconut milk.

Instructions: Peel and remove the fibers from the Siamese bananas. Add 500g of water to a pot and bring to a boil. Once the water is boiling, add the tapioca pearls and stir well. Cook for 10 minutes until the tapioca pearls become translucent with a white core in the center. Next, pour the tapioca pearls into a sieve and rinse them under running water several times to remove any remaining water.

Take half of the banana, cut it into pieces, and put it in a meat grinder to mince it. Cut the other half of the banana into round slices, then add salt and sugar and stir well so that the banana absorbs the sugar and salt.

Mix tapioca starch, water, and turmeric powder until smooth. Then add sago pearls and mix until well combined. Finally, pour the mixture into the bowl of bananas and mix thoroughly before steaming.

Pour the batter into large or small molds and steam over high heat (if using aluminum or stainless steel molds, grease them with cooking oil to prevent sticking). Steam small molds for 10 minutes, large molds for 25 minutes (check if the cake is cooked by inserting a bamboo skewer; if the batter doesn't stick to the skewer, the cake is done).

The cake is cooked through; let it cool completely before removing it from the mold (the cake will remain soft and pliable even after being left out for a day/night, so refrigeration is not necessary).

PP

Source: http://baoninhthuan.com.vn/news/143667p29c173/banh-chuoi-hap-bot-bang.htm