Sweet Steamed Banana Cake with Coconut Milk

Peel and thinly slice 500g very ripe bananas. In a large bowl, gently mash about two-thirds of the sliced bananas with a fork, leaving some chunks for texture.

Add 150g tapioca starch, 100g granulated sugar, 200ml thick coconut milk, 50ml water, and 0.5 tsp salt to the mashed bananas. Mix thoroughly until well combined and smooth. Gently fold in the remaining banana slices.

Lightly grease an 8-inch round cake pan or several small ramekins with a little oil. Fill a large steamer pot with water and bring it to a rolling boil over high heat.

Pour the banana batter into the prepared mold(s). Carefully place the mold(s) into the steamer. Cover tightly and steam for 30-35 minutes, or until the cake is firm and translucent. A toothpick inserted into the center should come out clean.

While the cake is steaming, prepare the coconut sauce: Combine 150ml thick coconut milk, 2 tbsp granulated sugar, and optionally 1 knotted pandan leaf in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves and the sauce slightly thickens. Remove the pandan leaf if used.

Once steamed, carefully remove the cake from the steamer and let it cool completely to room temperature before slicing. Cooling helps it firm up and makes it easier to cut.

Slice the cooled cake into desired pieces. Drizzle generously with the prepared coconut milk sauce and sprinkle with 1 tbsp roasted sesame seeds before serving.