Steamed banana cake
| 800 g | Soft banana meat |
| 100g | Rice flour |
| 200g | Tapioca |
| 350g | White sugar |
| ½ Tsp | Salt |
| 540g | Coconut cream |
| 200g | Fresh coconut meat, shredded (divided into ½ for dressing and cake) |
- Put the cake container in a steamer and start it steaming
- In a bowl add the banana, rice flour, tapioca, sugar, salt, and coconut cream.
- With your hands (gloved preferably) massage the mixture together. Allow some of the pumpkin texture to remain
- Add and ½ cup coconut meat and mix with a spoon
- Mix a little salt with the remaining meat so make it slightly salty (take the sweetness out of the coconut)
- When well combined put some of the mix in the container in the steamer. We used little side dishes, the cake took 10 minutes to cook
- In our case: after 3 minutes place some of the salted coconut meat to each of the cakes and recover and cook a further 7 minutes. At the end of cooking pierce with a cake tester and ensure no cake has stuck to the tester
- Remove from the steamer and allow to cool a little. Remove from containers and serve