Banana Coconut Cake
Courtesy of Quick & Easy Asian Desserts
Preparation time: 15 mins
Cooking time: 30 mins
1 cup (125 g) rice flour
1/2 tablespoon salt
3/4 cup (150 g) shaved palm sugar or dark brown sugar
1/2 cup (125 ml) water
1/2 teaspoon ground cardamom
6 ripe bananas (750 g), peeled and thinly sliced
1 cup (100 g) grated fresh coconut or 1/2 cup (75 g) dried coconut flakes
4 tablespoons melted butter
1. Line a steamer with a muslin cloth, spread the rice flour on it and steam for 10 minutes. Alternatively, dry-fry the rice flour in a wok for 5–10 minutes over low heat. Set aside to cool thoroughly, then sift the flour into a mixing bowl, removing any lumps.
2. Combine the salt, sugar and water in a bowl and mix well. Drizzle the mixture on top of the flour and then mix until it resembles fine breadcrumbs. Add the ground cardamom and mix well.
3. Place 1/3 of the rice flour mixture into a heat-proof casserole dish. Layer 1/2 of the banana slices on top of the flour mixture and top with 1/2 of the grated coconut. Add another layer of the rice flour mixture, banana and coconut, and finish with the final layer of the flour mixture. Drizzle the butter over the top evenly.
4. Steam the mixture for 30 minutes in a covered steamer until cooked. Remove from the heat, slice and serve hot.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.