Steamed Banana Cake


       Tonson Mung Bean Starch 85 grams
       Tonson Tapioca Starch 85 grams
        Rice Flour 100 grams
       Cut Ripe Cultivated Bananas        
       (Do not mash bananas completely to retain texture)
500 grams
      ( If bananas are already very sweet, lessen the amount of sugar as
180 grams
       Coconut Milk 400 grams
       Salt 2 Teaspoons
       Grated Coconut 70 grams
        Soft Palm Sugar 70 grams
        Shredded-Coconut flakes for decorating    
1. Add three different types of flour into a mixing bowl then slowly add in the coconut milk (200 grams) until the mixture becomes sticky and doughy.
Gradually add in soft palm sugar, sugar, salt, grated coconut and remaining coconut milk (200 grams) into another mixing bowl. Stir until the sugar dissolves.
3. Combine the mixtures from Steps 1 and 2. Mix well until dough becomes liquid and the sugar has completely dissolved.


4. Mix in cut ripe bananas well and set aside for 15 minutes.
5. Pour the mixture into small cake molds or a sweet tray with a depth of 1.5 inches (the inside of molds or tray should be greased with cooking oil).
6. Place molds or tray into steamer for 15-20 minutes, keeping an eye on the cake as it gets cooked in the container.
7. Take the molds or tray out of the steamer. Leave it out to cool before removing it from molds or cutting into squares from the tray. Sprinkle shredded-coconut flakes on top and ready to be served.