Description
A warm and delicate Vietnamese steamed banana pudding enriched with a rich coconut sauce, evoking childhood memories and comfort.
Ingredients
- 4 big ripe bananas
- 40 g sugar
- A pinch of salt
- 150 g tapioca flour
- 100 ml boiling water
- Yellow food coloring (optional)
- 2 tablespoons tapioca pearls
- 400 ml coconut milk
- 2 tablespoons sugar (for coconut sauce)
- A pinch of salt (for coconut sauce)
- 1 tablespoon tapioca flour (if not using tapioca pearls)
- Toasted sesame seeds, for garnish
Instructions
- Slice the bananas into rounds, reserving a few slices for decoration.
- Mix banana slices with sugar and optional yellow food coloring in a bowl.
- Add tapioca flour and a pinch of salt to the mixture, stirring well.
- Pour in boiling water, stirring until a smooth batter forms.
- Line a 6-inch baking tin with baking paper and spray with vegetable oil.
- Arrange reserved banana slices on the bottom of the tin.
- Pour the banana batter over the arranged banana slices.
- Place the tin in the steamer and steam for 25-30 minutes, checking for doneness with a toothpick.
- Combine coconut milk, sugar, and a pinch of salt in a saucepan, heating until sugar dissolves.
- If using tapioca pearls, add to the pan and simmer until translucent.
- Turn out the pudding onto a plate once done, slice, and drizzle with warm coconut sauce.
- Garnish with toasted sesame seeds and serve warm or chilled.
Notes
For best results, use the ripest bananas available and allow the pudding to cool slightly before slicing for easier serving.