Vietnamese Steamed Banana Cake

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A beloved Vietnamese homestyle dessert made with very ripe bananas, glutinous rice flour, and rich coconut milk. The cake is gently steamed until tender, yielding a soft, fragrant treat that balances natural banana sweetness with creamy tropical flavor.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 6 gFat
• 4 gSaturated Fat
• 46 gCarbs
• 2 gFiber
• 18 gSugar
• 3 gProtein
• 85 mgSodium
• 290 mgPotassium
• 28 mgCalcium
• 0.8 mgIron
• 6 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the batter

• 4 very ripe bananas (about 450 g), peeled
• 200 ml coconut milk
• 150 g glutinous rice flour
• 40 g tapioca starch
• 90 g granulated sugar
• 1/2 tsp fine salt
• 1 pandan leaf, knotted (optional)
• 1 tbsp toasted white sesame seeds

For steaming

• 1.5 L water for the steamer
• 1 banana leaf or parchment round to line the pan
• 1 tbsp neutral oil for greasing

Directions

1. Lightly oil a 20 cm round cake pan and line the base with a banana leaf or parchment round; set aside.
2. Mash the bananas in a large bowl with a fork or potato masher until mostly smooth, then stir in the coconut milk and pandan leaf until evenly combined.
3. In a separate bowl, whisk the glutinous rice flour, tapioca starch, sugar, and salt to break up any lumps.
4. Pour the dry mixture into the banana-coconut mixture and whisk steadily until you have a smooth, pourable batter with no visible flour pockets.
5. Strain the batter through a fine sieve into the prepared pan for a silky texture, then sprinkle the toasted sesame seeds evenly across the surface.
6. Bring the steamer water to a rolling boil over medium-high heat, then place the pan inside, cover, and steam for 35 to 40 minutes, topping the lid with a clean kitchen towel to catch condensation.
7. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter.
8. Remove the cake from the steamer and let it rest in the pan for 10 minutes to firm up before slicing into wedges.
9. Serve warm or at room temperature, optionally drizzled with a little extra warm coconut milk.

Cook’s Notes

• Use bananas with heavily speckled or black skins for maximum natural sweetness and deeper aroma.
• Always cover the steamer lid with a cloth to prevent water droplets from falling onto the cake and creating pits.
• If you do not have pandan, a 1/2 tsp of vanilla extract adds a similar warm fragrance.
• The cake keeps covered at room temperature for 1 to 2 days, or refrigerated up to 5 days; re-steam briefly to refresh.
• Tapioca starch is key for the slightly springy, tender crumb; do not substitute with cornstarch.

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