This delicious Thai cake is dense, moist, fruity and gluten-free! It's made with desiccated coconut, rice flour, tapioca flour, coconut cream, sugar, bananas and coconut milk. You can either steam it in a baking tray, in individual foil cups or do it the traditional way, in banana leaves.
If your local supermarket doesn't stock arrowroot powder or tapioca flour, you can find them in Chinese/Oriental speciality shops or online.
Very good! Had to substitute a few of the flours, but I worked out great! - 30 Oct 2012 (Review from Allrecipes US | Canada)
Tasty. I didn't have arrowroot starch, but used potato starch as I think they should be similar. My bananas were extremely ripe, so I did not add any sugar at all. It was sweet enough for me. As a preference I just sprinkled a bit of coconut on top instead of measuring it out. I made this in silicone muffin cups, but might try making this again with banana leaves. - 09 Apr 2018 (Review from Allrecipes US | Canada)
I prepared it for my family and they all gave it a thumbs up! This cake has a dense texture that is commonly found in southeast asian cakes, which I found to be quite nice. You can taste the banana and coconut with every bite you take! Thumbs up for the creator of this dish, will make again. - 23 Jun 2017 (Review from Allrecipes US | Canada)