Description
Vietnamese Steamed Banana Cake (Bánh Chuối Hấp) is a soft, chewy, and naturally sweet dessert, made with ripe bananas, tapioca flour, and coconut milk. This gluten-free Vietnamese treat has a deliciously gooey texture and is often served with a drizzle of coconut sauce and toasted sesame seeds. Perfect for a light, tropical dessert!
Ingredients
Scale
For the Cake:
- 4 ripe bananas, mashed or thinly sliced
- 3/4 cup tapioca starch (or a mix of rice flour and tapioca flour)
- 1/2 cup sugar (adjust to taste)
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon turmeric powder (for color, optional)
- 1 teaspoon baking powder
For the Coconut Sauce:
- 1 cup coconut milk
- 2 tablespoons sugar
- 1 teaspoon tapioca starch (or cornstarch, mixed with 2 tbsp water)
- 1/4 teaspoon salt
For Garnish:
- Toasted sesame seeds
- Shredded coconut
- Crushed peanuts
Instructions
Prepare the Cake Batter:
- In a bowl, mix bananas, tapioca starch, sugar, coconut milk, salt, vanilla extract, and turmeric powder until well combined.
- Add baking powder and stir until smooth.
Steam the Cake:
- Grease a heatproof pan or mold and pour the batter into it.
- Steam over medium heat for 25-30 minutes, until the cake turns translucent and sets.
- Let cool slightly before slicing.
Make the Coconut Sauce:
- In a saucepan, heat coconut milk, sugar, and salt over low heat.
- Stir in the tapioca starch slurry and cook until slightly thickened.
Serve & Garnish:
- Slice the banana cake into squares or diamond shapes.
- Drizzle with warm coconut sauce and sprinkle with sesame seeds, shredded coconut, or peanuts.
- Enjoy warm or chilled!
Notes
- Use very ripe bananas for the best sweetness and texture.
- For a firmer texture, chill the cake before serving.
- Substitute palm sugar or coconut sugar for a more caramelized flavor.
