How to make: Peel and remove the banana skin. Put 500gr of water in a pot and bring to a boil. When the water boils, add tapioca flour and stir well. Cook for 10 minutes until the tapioca flour is clear with white pulp in the middle. Next, pour the tapioca flour into a sieve and rinse under running water several times to remove the tapioca water.
Take 1/2 of the banana, cut into pieces and put in a meat grinder to grind, cut the remaining 1/2 into round slices, then add salt and sugar and stir well to let the banana absorb the sugar and salt.
Mix tapioca starch, water, and turmeric powder until the flour is dissolved and smooth. Next, add tapioca starch and mix until the flour mixture is well combined. Finally, add the flour bowl to the banana bowl and mix well before steaming.
Put the dough into a large or small mold and steam over high heat (if steaming with an aluminum or stainless steel mold, coat the mold with cooking oil). Steam the small mold for 10 minutes, the large mold for 25 minutes (use a bamboo skewer to poke the cake. If the dough doesn't stick to the skewer, the cake is done).
The cake is cooked inside, let it cool before taking it out of the mold (the cake can be left out for a day/night and will still be soft and flexible without having to put it in the refrigerator).
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