Vietnamese Steamed Banana Cake (Bánh Chuối Hấp) Recipe

Ingredients

Prepare the Bananas

1lb. Thai Bananas

Pinch of Kosher Salt

2 tsp. Sugar 

2 cups Water

Batter

1 1/2 cup Tapioca Starch

1 cup Warm Water

1/2 cup Sugar

1/2 tsp. Vanilla Sugar or Extract

Banana Water (water used to boil Banana)

Yellow Food Coloring

Coconut Sauce

1 can Coconut Milk

1-2 tsp. Tapioca Starch

2 tsp. Sugar

Pinch of Kosher Salt

Toasted Sesame Seeds (optional)

Peel and cut the tip of 1lb. Thai Bananas, place into bowl.   Add a pinch of Kosher Salt and 2 tsp. Sugar. Mix and let it sit for about 10 minutes. 

In a sauce pan, add in 2 cups Water. Add in the bananas. Boil for 4-5 minutes.  Take out of pot, save the water in the pot. 

In a bowl, add in 1 1/2 cup Tapioca Starch. Add in 1 cup warm water and stir. Add in 1/2 cup Sugar, mix.  Using a strainer, pour in the water that was used to boil the bananas.  Remember to stir while you pour it in. Add in 1/2 tsp. Vanilla Sugar or Extract. Then add in a few drops of yellow food coloring. Let the batter sit for 30 minutes. 

Cut the boiled bananas into slices.  Smash a few bananas.  After 30 minutes, add it into the batter and mix well. 

Spread some oil on a 9” baking pan, have your steamer ready.

Pour the batter in a large sauce pan, heat it over low heat for just a little bit, less than a minute.  Pour the batter into the baking pan inside the steamer.  Steam for about 20-25 minutes. 

Remove from steamer and let it cool completely before cutting. 

To make the Coconut Sauce.  In a sauce pan, add 1-2 tsp. Tapioca Starch or just enough to thicken the sauce, 1 can Coconut Milk, Pinch of Kosher Salt and 2 tsp. Sugar.

Also, this is optional, but you can toast some sesame seeds.  

Enjoy.