Steamed banana cake

Recipe: Steamed Banana Cake


  • 2 1/2 cups desiccated coconut
  • 750g (about 5) ripe bananas, peeled and mashed
  • 1 1/4 cups rice flour
  • 1 1/2 cups white sugar
  • 3/4 cup coconut milk
  • 1/2 cup desiccated coconut, toasted, to serve


  1. Grease and line an 18cm square cake pan. Place coconut into a bowl and cover with cold water. Allow to stand for 10 minutes.
  2. Strain through a fine sieve and squeeze out any excess water. Place coconut into a large bowl.
  3. Add banana, rice flour, sugar, and coconut milk. Stir until well-combined. Spoon into prepared pan and cover tightly with foil.
  4. Place cake pan into a steamer and sit over a large saucepan of simmering water or sit on a trivet in a wok half-filled with simmering water.
  5. Do not allow the water to touch the base of the pan. Cover steamer or wok with a lid and steam cake for 2 to 2 1/2 hours or until cooked.
  6. Remove cake from steamer. Drain any water that may have accumulated. Allow to cool. Invert onto plate and sprinkle with toasted coconut.
  7. Serve with fresh fruit, if desired.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)