Description
Delightful Thai Coconut Banana Cakes that blend ripe bananas and creamy coconut, bringing a nostalgic flavor to any occasion.
Ingredients
Scale
- 300 g ripe bananas, mashed
- 30 g Thai rice flour
- 25 g tapioca starch
- 30 g granulated sugar
- 2.5 ml table salt
- 120 ml coconut milk
- 120 ml dried shredded coconut (unsweetened)
- 3/4 teaspoon lime juice (optional)
Instructions
- Mash the bananas until somewhat smooth but slightly chunky.
- Combine the rice flour, tapioca starch, sugar, and salt in a bowl.
- Create the batter by gradually adding coconut milk to the dry ingredients while whisking.
- Mix the batter with the mashed bananas until well combined.
- Prepare your steamer by bringing water to a full boil.
- Fill your steaming containers with the batter and sprinkle with reserved coconut.
- Steam over boiling water until cakes reach an internal temperature of 200°F (93°C), about 18-20 minutes.
- Cool the cakes until warm or room temperature before serving.
Notes
Best enjoyed fresh or stored in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg