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Step-by-step steamed banana and coconut cakes
Step-by-step steamed banana and coconut cakes
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Delicious coconut cakes with a hidden banana filling, ideal for a delightful Asian-inspired dessert.
Ingredients:
  • 240g sticky rice flour (see note)
  • 75g caster sugar
  • 200ml hot water
  • 2 large (about 230g each) ripe bananas, cut widthways into 2cm pieces
  • 130g coconut
Instructions:
  • Sift the flour into a bowl, then sprinkle in 1/4 cup (50g) sugar and mix gently. Pour in water and combine. Transfer the dough onto a floured work surface and knead until smooth. Shape the dough into walnut-sized balls.
  • Fill a wok halfway with water, allowing it to come to a boil over high heat. Line the base of a large bamboo steamer with baking paper. Flatten each dough ball into a disc larger than a banana slice, covering the bananas by gently pressing down. Repeat for all dough balls and bananas.
  • Arrange half of the cakes in the steamer over a wok and steam, covered, for 5 minutes. Once done, take the steamer off the wok and dust the cakes with half of the remaining sugar. Prepare a plate with a layer of coconut. Using a spatula, coat each cake with coconut one by one. Repeat the process with the rest of the cakes, sugar, and coconut.

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