adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Steamed coconut puddings with caramelised bananas
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Tropical coconut pudding with sweet ripe bananas, a cozy winter treat.
Ingredients:
  • 2 eggs
  • 150g (1 cup) self-raising flour
  • Melted butter, to grease
  • 80g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla essence
  • 2 tsp finely grated lime rind
  • 70g (2/3 cup) desiccated coconut
  • 3 firm ripe bananas, peeled, thinly sliced
  • 55g (1/4 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) thickened cream
Instructions:
  • Using a pastry brush, coat four 185ml (3/4-cup) ramekins with melted butter to lightly grease them, then line the bottoms with non-stick baking paper.
  • Fill a wok with water until it reaches a 5cm depth. Bring the water to a boil over high heat, then reduce the heat to medium.
  • Using an electric beater, combine butter, caster sugar, vanilla, and lime rind until pale and creamy in a bowl. Add eggs one at a time, beating well after each addition. Fold in flour and coconut with a metal spoon until just combined. Distribute mixture evenly among ramekins and steam in a 30cm-diameter bamboo steamer over simmering water for 40-45 minutes. Insert a skewer into the centers to check for doneness. Once cooked, cover loosely with foil to keep warm.
  • Take out the steamer from the wok and pour out the water. Use a paper towel to dry the wok. Heat the wok over medium-high heat. Toss in the bananas and brown sugar, stir gently for 1-2 minutes until the sugar caramelizes. Add the cream and toss gently until heated through. Remove from heat.
  • Invert the steamed puddings onto plates, add caramelised bananas on top, and serve right away.

Similar Recipes