About this recipe: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.
100g desiccated coconut
1/4 teaspoon salt
80g rice flour
100g tapioca flour
1/2 tablespoon arrowroot powder
475ml coconut cream
100g caster sugar
450g ripe bananas, mashed
1/8 teaspoon salt
125ml coconut milk
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Toss the coconut with 1/4 teaspoon salt in a bowl; set aside.
Sieve the rice flour, tapioca flour and arrowroot powder together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes.
Bring about 3.75cm of water to the boil in a steamer fitted with a large steamer insert. Steam the cake over the boiling water until cooked through, 20 to 25 minutes.
Stir the sugar into the mixture until completely dissolved. Add the mashed banana and mix well. Add 1/8 teaspoon salt and coconut milk; mix well. Pour the batter into a square baking tin or small tins. Top with the reserved coconut.
If your local supermarket doesn't stock arrowroot powder or tapioca flour, you can find them in Chinese/Oriental speciality shops or online.