Step-By-Step Steamed Banana and Coconut Cakes
Sift flour into a bowl. Add 1/4 cup (50g) sugar and stir to combine. Add water and stir to combine. Turn on to a floured work surface and knead until smooth. Roll dough into walnut-sized balls.
- Cook15 min
- Total15 min
- Serves2
- LevelEasy
Ingredients
- 240g sticky rice flour
- 1/3 cup (75g) caster sugar
- 200ml hot water
- 2 large (about 230g each) ripe bananas, cut widthways into 2cm pieces
- 2 cups (130g) shredded fresh dry coconut
Method
- Sift flour into a bowl. Add 1/4 cup (50g) sugar and stir to combine. Add water and stir to combine. Turn on to a floured work surface and knead until smooth. Roll dough into walnut-sized balls.
- Half fill a wok with water and bring to the boil over high heat. Line the base of a large bamboo steamer with baking paper. Use your thumb and forefinger to flatten one dough ball into a disc slightly bigger than the width of a banana slice. Place over the banana and gently press down to cover the top and sides. Repeat with remaining dough and bananas.
- Place half the cakes in the steamer, then place over wok. Cook, covered, for 5 minutes. Remove steamer from wok and sprinkle cakes with half the remaining sugar. Spread coconut over a plate. Use a spatula to transfer cakes, one at a time, to coconut and roll to coat. Repeat with remaining cakes, sugar and coconut.
