Vietnamese Steamed Banana Cake (Bánh Chuối Hấp) Recipe Updated


Prepare the Bananas
1lb. Thai Bananas
Pinch of Kosher Salt
2 tsp. Sugar
2 cups Water

1 1/2 cup Tapioca Starch
1 cup Warm Water
1/2 cup Sugar
1/2 tsp. Vanilla Sugar or Extract
Banana Water (water used to boil Banana)
Yellow Food Coloring

Coconut Sauce
1 can Coconut Milk
1-2 tsp. Tapioca Starch
2 tsp. Sugar
Pinch of Kosher Salt

Toasted Sesame Seeds (optional)

Peel and cut the tip of 1lb. Thai Bananas, place into bowl. Add a pinch of Kosher Salt and 2 tsp. Sugar. Mix and let it sit for about 10 minutes.

In a sauce pan, add in 2 cups Water. Add in the bananas. Boil for 4-5 minutes. Take out of pot, save the water in the pot.

In a bowl, add in 1 1/2 cup Tapioca Starch. Add in 1 cup warm water and stir. Add in 1/2 cup Sugar, mix. Using a strainer, pour in the water that was used to boil the bananas. Remember to stir while you pour it in. Add in 1/2 tsp. Vanilla Sugar or Extract. Then add in a few drops of yellow food coloring. Let the batter sit for 30 minutes.

Cut the boiled bananas into slices. Smash a few bananas. After 30 minutes, add it into the batter and mix well.

Spread some oil on a 9” baking pan, have your steamer ready.

Pour the batter in a large sauce pan, heat it over low heat for just a little bit, less than a minute. Pour the batter into the baking pan inside the steamer. Steam for about 20-25 minutes.

Remove from steamer and let it cool completely before cutting.

To make the Coconut Sauce. In a sauce pan, add 1-2 tsp. Tapioca Starch or just enough to thicken the sauce, 1 can Coconut Milk, Pinch of Kosher Salt and 2 tsp. Sugar.

Also, this is optional, but you can toast some sesame seeds.


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