Ingredients

2 cups banana, mashed finely
1 cup coconut cream
½ cup coconut milk
1 cup shredded coconut
⅛ teaspoon salt
½ cup rice flour
1 cup tapioca flour
½ tablespoon arrowroot starch
½ cup sugar
¼ teaspoon salt

Special utensils: an 8″x8″ baking pan or small foil cups or banana leaves containers

 

Method

Mix all the flour together, gradually add the coconut cream while stirring. Stir for 10-15 minutes or until well mixed.

Add sugar a little at a time, and continue stirring until sugar has dissolved. Add banana and mix well. Add ⅛ teaspoon of salt and coconut milk, and stir until well-combined.

Spoon about ¾ cup of the mixture into foil cups or banana leave containers. Mix the shredded coconut with ¼ teaspoon salt, and sprinkle over the top. Steam over boiling water on high heat for 10 minutes or until the cake is cooked through.

Tip:- 1. If a baking pan is used, pour all the mixture into a pan and sprinkle with the shredded coconut. Steam over boiling water on high heat for 20-25 minutes or until done. Remove from the steamer and allow to cool, then cut into 2″x2″ pieces.

2. Tapioca flour can be substituted by corn flour.