Thai Steamed Banana Cake
Ingredients
1(3.5 ounce) packageflaked coconut
¼teaspoonsalt
¾cuptapioca flour
½cuprice flour
½tablespoonarrowroot starch
1cupunsweetened coconut cream
½cupwhite sugar
1poundripe bananas, mashed
½cupcoconut milk
⅛teaspoonsalt
Directions
Toss coconut with ¼ teaspoon salt in a bowl; set aside.
Sift tapioca flour, rice flour, and arrowroot starch together in a separate large bowl; stir in coconut cream until flours are incorporated into cream, at least 10 minutes. Stir in sugar until completely dissolved. Add mashed bananas; mix well. Stir in coconut milk and ⅛ teaspoon salt; mix well.
Pour batter into a square baking pan or individual aluminum foil cups; top with reserved coconut.
Place a large steamer basket into a saucepan; fill with 1 ½ inches water, no more than just below the bottom of the basket. Bring water to a boil. Add baking pan or foil cups to the basket, cover, and steam until cake is cooked through, 20 to 25 minutes.
