Banh Chuoi Hap, or steamed banana cake, is a beloved Vietnamese treat that offers a delightful balance of sweet and subtly savory flavors. This simple yet incredibly satisfying dessert features ripe bananas steamed to perfection within a fragrant batter, creating a tender, moist cake with a unique texture. The subtle sweetness of the bananas is beautifully complemented by the gentle warmth of the spices, resulting in a comforting and utterly delicious experience. It's a perfect example of how simple ingredients can transform into something truly special.
This recipe showcases the ease and joy of preparing Banh Chuoi Hap at home. Forget complicated techniques and lengthy preparation times; this recipe is designed for even the most novice baker. Ready to experience the magic of this Vietnamese delicacy? Let's dive into the step-by-step process and create this delicious steamed banana cake together!
Tools Needed
- Steamer
- Mixing bowl
- Silicone molds (or regular molds with parchment paper)
- Knife
- Serving plate
Ingredients
- Asian bananas (or 6 regular bananas): 500g (1 package) peeled and frozen
- Sugar: 3-4 tbsp
- Tapioca starch: 1.5 cups
- Water: 0.5 cup (120ml)
- Yellow food coloring: Few drops
- Coconut sauce: Generous amount
- Roasted crushed peanuts: To taste
- Sesame seeds: To taste
Step-by-Step Instructions
Step 1. Prepare the Banana Batter
- Marinate banana slices (1/2 inch thick) with 3-4 tbsp sugar for 15 minutes.
- Add tapioca starch to the marinated bananas and mix well.
- Add water (120ml) and mix until combined. Add yellow food coloring.
Step 2. Steam and Cool the Cake
- Grease molds and transfer the batter into molds. Arrange banana slices at the bottom and on top for aesthetics.
- Steam for 20 minutes, covering the steamer lid with a kitchen towel to prevent water droplets.
- Let the cake cool completely (at least 2-3 hours).
Step 3. Unmold and Slice the Cake
- Grease a knife with vegetable oil and carefully remove the cake from the molds.
- Slice the cake (greasing the knife between each slice) and transfer to a serving plate.
Step 4. Garnish and Serve
- Drizzle with coconut sauce, sprinkle with roasted crushed peanuts and sesame seeds.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use Asian bananas for best results, or substitute with regular bananas.
- Adjust sugar amount based on banana sweetness.
- Add food coloring before tapioca starch for better color distribution.
- Greasing the knife prevents sticking when slicing.
Nutrition
- Calories: 600
- Fat: 20g
- Carbs: 110g
- Protein: 5g
FAQs
1. Can I use other types of bananas for Banh Chuoi Hap?
While ripe plantains or saba bananas are traditional, you can experiment with other very ripe bananas. Just be aware that the sweetness and texture might vary slightly.
2. What happens if my batter is too thick or too thin?
If it's too thick, add a little more coconut milk. If it's too thin, add a tablespoon or two of rice flour until you reach a pourable consistency.
Enjoy your warm, comforting, and delicious Banh Chuoi Hap! This simple recipe is a perfect way to introduce yourself to the wonders of Vietnamese baking, or to add a new favorite to your repertoire. Share this delightful treat with friends and family – they’re sure to be impressed!