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*** There is no critical measurement for this simple cake. This recipe yields a soft cake, and I don’t think it should be any softer.
Tapioca Flour : 1 Cup
(Fine) Rice Flour : 1/3 Cup ( ½ Cup instead for firmer cake)
White sugar : 1/3 Cup
Banana (ripe) : 3 (regular size) (I prefer 2 ½ banana, so it has enough batter to hold itself together)
Coconut Milk : 1 Cup
Warm Water : ½ Cup
Pinch of salt
Vanilla extract or vanilla sugar (optional)
Combine Flour, sugar, salt, coconut milk, and water in a bowl. Whisk until smooth, add thinly slice bananas. Set a side for half an hour.
Prepare the steamer; bring the water to a boil.
Use any baking pan that allows the mixture to fill up about 1 ½ inch (don’t make it too thick). There is no need to oil the pan. Whisk the mixture again (to avoid the flour weight down at the bottom), then add the mixture into the pan. Add vanilla at this time.
After the steamer is boiling, put the baking pan into the steamer. Let it steam for about 15-20 minutes.
Use a toothpick or wooden skewer to check if it’s done. Poke it through, if it’s clear, it is done. Let it cool down completely before taking it out of the pan or cutting it. The cooler it is, the firmer it is, the better the cut. I’m saying it’s better let alone for 3 hours. Be patient. :) (but I can never be patient enough)
· Banana: Not too ripe because it will be too soft after cooking. We want it ripe enough that can still hold its shape and also allow us to enjoy its beautiful flavor.
· Liquid: Less coconut milk could be used in placed of water, or only coconut milk can be used instead of water.
· Water and Coconut Milk: More = cake is softer; Less = cake is denser.
· Besides vanilla, pandan flavor is also a great choice. But since the banana smells so good, this is optional.
· Banana: Tend to float on top. To fix this, I cook one layer for 4 minutes, then add another layer. Color can be added for fun during this process.
