Steamed Banana and Cassava Cake Recipe: Chewy, Sweet Delight

Looking for a deliciously moist and subtly sweet treat? Then look no further than this steamed banana cassava cake! This recipe combines the natural sweetness of ripe bananas with the subtly nutty flavor of cassava flour, creating a uniquely delightful dessert. Forget dry, crumbly cakes; this recipe guarantees a delightfully chewy texture thanks to the steaming method, which locks in moisture and enhances the flavors of each ingredient. It's perfect for satisfying your sweet tooth any time of day, and surprisingly simple to make.

This recipe is a fantastic alternative to traditional cakes, offering a healthier and gluten-free option without sacrificing on taste. The beautiful golden brown hue and irresistible aroma will entice everyone in your household. Ready to dive into the simple steps and create your own delicious steamed banana cassava cake? Let's get started with our step-by-step guide!

Tools Needed

• Pot
• Stove
• Grater/Blender
• Steamer
• Bowl
• Measuring spoons

Ingredients

• Cassava: 800g
• Bananas (ripe, Sim bananas): 500-600g
• Palm sugar: 100g
• Sugar (granulated)
• Coconut water: 1 liter
• Tapioca starch: 40-60g
• Salt
• Banana leaves or wax paper

Step-by-Step Instructions

Step 1. Prepare the Banana and Cassava

• Peel the bananas and soak them in diluted salt water to prevent browning.
• In a pan, combine palm sugar and coconut water. Add the bananas and bring to a boil over high heat.
• Reduce heat and simmer for 45-60 minutes, stirring occasionally to prevent burning. The bananas will turn a beautiful red color.
• Peel and prepare the cassava, removing the veins and soaking in diluted salt water for about an hour to remove toxins.

• Grind the cassava.
• Squeeze the cassava pulp to extract as much liquid as possible.

Step 2. Combine and Prepare the Cake Batter

• Let the cassava starch settle in the extracted liquid for about 30 minutes.
• Collect the cassava starch and add it to the squeezed cassava pulp.
• Add the remaining sugar from the banana mixture and additional granulated sugar to taste to the cassava mixture.
• Add tapioca starch (40-60g). Mix well until all ingredients are combined.

Step 3. Steam and Cool the Cakes

• Wrap the mixture in banana leaves or wax paper, creating individual cakes.
• Steam the cakes for 30 minutes after the water boils.
• Let cool completely before serving.

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

• For even sweeter bananas, marinate them with sugar and wine overnight and steam for 2-2.5 hours for a vibrant red color.
• To ripen green bananas, wrap them in newspaper for 2-3 days. Avoid plastic bags to prevent spoilage.
• For a golden-brown banana color, steam the bananas for about 1 hour, instead of 2 hours.
• You can add food coloring (pandan, purple, or gardenia) for variations in color.

Nutrition

• N/A

FAQs

1. Can I use regular flour instead of cassava flour?

While you can try substituting some of the cassava flour with all-purpose flour, the texture will be different. Cassava flour contributes to the cake's unique chewy texture, so it's best to stick to the recipe for optimal results.

2. How do I know if my bananas are ripe enough?

Use very ripe bananas that are soft and have brown spots. The riper the bananas, the sweeter and more moist your cake will be.

3. Can I store leftovers?

Yes! Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It's best to let it come to room temperature before serving.

This steamed banana cassava cake is a delightful treat that’s both satisfying and surprisingly easy to make. Enjoy the chewy texture and sweet banana flavor—it's the perfect ending to any meal or a delightful afternoon snack. Now go ahead and impress your friends and family with this unique and delicious recipe!