Bánh chuối nước cốt dừa is steamed banana cake with coconut milk, a dessert the author’s mother makes for the family. What draws the author to it is the richness of the coconut milk and the sweetness of ripe banana, and the author counts it among the best street foods in Vietnam. If you want your kids to eat fruit, especially banana, this is the best way to do it. Photo: Sylvia Yang50, CC BY-SA 3.0, via Wikimedia Commons Ingredients For the cake 4 ripe bananas 1 cup tapioca starch 1/3 cup sugar 1/2 cup water Salt 3–4 drops yellow food colour (màu thực phẩm, sold at Vietnamese markets) For the coconut syrup and to serve 1/2 can of coconut milk Some salt and 1 tablespoon of sugar 1 tablespoon tapioca starch Semolina 50 g roasted sesame Ground peanuts How to make steamed banana cake with coconut milk 1. Sugar the bananas Peel the bananas, slice them and marinate them with the sugar for about 10 minutes. 2. Make the batter This is the most important step, so take care with it. Mix the tapioca starch, water, salt and a drop of the yellow food colour together (the ingredient list gives 3–4 drops). Add the sliced banana and mix well but lightly, so the banana doesn’t get crushed. 3. Fill the mould Put a little bit of oil on the bottom of the mould, then pour in the banana mixture from step 2. 4. Steam the cake Steam over high heat for about 20 minutes. When the cake is cooked, turn it out onto a plate. 5. Make the coconut syrup and serve Boil the coconut milk with the “flour”, salt and sugar to make the syrup. The original says only “flour” here; its coconut syrup list includes 1 tablespoon tapioca starch and semolina. Eat the cake with roasted sesame, ground peanuts and the coconut syrup. The author’s tip: it’s even better on a cold day. Share:
