This unique cake has a powerful banana flavor. This cake can be served baked or steamed. It texture is totally different from each other but has it owns flavor and crunchiness. All the ingredients for this dessert is easy available from any Asian grocers. So try this dessert.
9 ripe Chuoi Siem (Pisang Siam)/finger banana (Dole) bananas, peeled
1 cup tapioca flour
½ cup plus 2 tablespoons cup raw sugar/granulated sugar
1 2/3 cup water
¼ cup chopped coconut flesh, thinly sliced
2 teaspoons sesame seed
1 portion coconut sauce for garnish (See recipe below)
1 (400ml) can coconut milk
2½ tablespoons raw sugar
¼ teaspoon salt
1 tablespoon tapioca flour
Heat a saucepan with coconut milk, raw sugar, salt and tapioca flour over medium heat and constantly stirring until mixture thicken. Remove from heat and serve.
Prepare a aluminum round pan or a round ceramic deep flan plate and grease with cooking oil all over. Set aside.
Heat a pot of water over medium-high heat and bring to a boil, add the skinless bananas and blanch for 1 minute. Remove from water to a plate. Slice the bananas lengthwise of ¼ inch thickness.
Meanwhile, heat a steamer with water over medium-high heat and bring to a boil. At the same time, heat a saucepan with water, flour and raw sugar and stir over medium heat until mixture is warm but not fully cook. Remove from heat and set aside.
Line the half the banana slices on the greased pan/flan plate and pour half the batter over the banana slices. Sprinkle the coconut flesh all over the batter. Transfer to the steamer rack and steam until the batter is cooked. Remove from steamer and top the remaining banana slices and pour batter over the banana. Return to the steamer and steam until the top layer is completely cooked.
Remove from steamer and sprinkle the toasted sesame seeds/ground peanut all over the cake. Set aside to cool completely or you may chill in the refrigerator for at least ½ an hour before serving. Serve in slices and garnish with coconut sauce.