Easy Vietnamese Steamed Banana Cake (Bánh Chuối Hấp)
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4 people
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Cuisine
Vietnamese
Easy Vietnamese Steamed Banana Cake (Bánh Chuối Hấp)
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Bánh Chuối Hấp is a cherished Vietnamese dessert, especially loved in the lively Mekong Delta of Southern Vietnam (Miền Tây). This steamed banana cake is wonderfully soft, chewy, and fragrant, bursting with tropical flavors in every bite.
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Ingredients
Steamed Banana Cake (For best results, use a kitchen scale)
- 1.1 pound banana 500g, peeled
- 2 tbsp granulated sugar (25g)
- ¾ cup tapioca starch (90g)
- 1 tbsp all-purpose flour (10g)
- ½ tsp salt
- ½ tsp turmeric powder
- ¼ cup water 60ml, boiling
- 1 tbsp neutral cooking oil generic cooking oil
Sweet Coconut Sauce
- 1 small can coconut milk 160ml/5.4 fl oz, full fat
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp tapioca starch for the slurry, or cornstarch
- 1 tbsp water (for the slurry)
- pandan leaves (optional)
- peanuts crushed roasted; or toasted sesame seeds
Instructions
Steamed Banana Cake
- Slice the bananas into thin rounds, about 0.1 inches (2-3 mm) thick.
- In a bowl, gently toss the banana slices with sugar, salt, and turmeric powder. Let this mixture sit for 15 minutes to bring out the flavors.
- Sprinkle in the tapioca starch and flour, then mix gently until fully incorporated, with no visible white spots.
- Gradually pour in the hot water, stirring gently until smooth and well-combined. Finally, add the cooking oil and mix until everything is fully blended.
- Lightly grease a baking pan (a silicone pan works well) with cooking oil. Pour in the banana mixture, spreading it evenly across the pan.
- Steam the cake on medium-high heat for 25-30 minutes. Check if it's done by inserting a toothpick—it should come out clean, with no batter sticking to it.
- Let the cake cool completely before cutting it into parallelogram-shaped pieces for serving.
Sweet Coconut Sauce
- In a pot, warm the coconut milk, sugar, salt, and pandan leaves, stirring until everything is blended.
- Slowly pour in the tapioca starch slurry, stirring constantly over medium-low heat until the sauce thickens and starts to simmer.
- Serve the cake with a generous drizzle of coconut sauce, then sprinkle with crushed peanuts or toasted sesame seeds for extra flavor!
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