Steamed Banana Roll Cake (Bánh Chuối Hấp) English Version Banana cake has a very profound meaning, associated with the tradition of “drinking water, remember its source." Every time I eat a piece of banana cake dipped in coconut milk, I remember my hometown, when I was a child. The cake is made with coconut milk and tapioca starch. When eaten, the cake has a delicious banana smell, is flexible, chewy, and has the fatty taste of coconut milk, very rich! Please join me in the kitchen to make this delicious steamed banana cake. Step 1: Prepare the Bananas When choosing bananas for baking, you should choose ripe bananas. So that when you finish making the cake, it won't be too bitter when you eat it. To help keep the bananas from being bitter, I will soak them in water and salt for about 1 hour before making the cake. Peel the bananas and put them into a large mixing bowl. Soak in warm water. Add to the water and bananas 2 teaspoons of salt. Mix until the salt dissolves evenly with the water. Soak for 1 hour to clean the bananas and to let the bitter substance released into water. After soaking in water for 1 hour, remove the water and wash the bananas with warm water, then put them in the bowl. Step 2: Make the Banana Cake Batter Ingredients: 1. 1 tablespoon melted coconut oil 2. 1/4 teaspoon salt 3. 1/2 teaspoon turmeric powder 4. 160 grams sugar 5. 1000 grams bananas 6. 300 mL filtered water 7. 300 grams tapioca starch 8. 8 grams vanilla powder (1 pk of RUF Vanilla Sugar) Put in the blender…bananas, filtered water, turmeric powder, and salt. Blend banana until smooth. Blend for about 10-15 seconds. After blending, pour into the mixing bowl. Add to the mixing bowl…sugar, vanilla powder, tapioca starch, and melted coconut oil. Mix well the ingredients. Step 3: Cook the Coconut Milk Ingredients: 1. 1/2 teaspoon salt 2. 2 tablespoons sugar 3. 2 tablespoons tapioca starch 4. 3 tablespoons filtered water (to mix with tapioca starch) 5. 400 mL coconut milk 6. 150 mL filtered water Pour 3 tablespoons of filtered water into the tapioca starch bowl and mix well. Put aside. Pour coconut milk into the pot. Turn the heat to med-high. Add to the pot filtered water (150 mL), sugar, salt. Continue to stir until you see foam in the pot just boiling, slowly add the tapioca starch mixed with water, continue to stir until evenly combined. Stir quickly until the powder dissolves evenly in the coconut milk. When the powder dissolves evenly and just begin to boil again, immediately turn off the stove and take the pot off the stove. When cooled, the coconut milk will thicken like this. If you want it to be thinner, you can use just 1 tablespoon of tapioca starch. Step 4: Roast the Sesame Seeds Ingredient: 2 Tablespoons white sesame seeds Pour sesame into the pan and roast until golden. Set to medium-low heat. Sprinkle water on the sesame while roasting, this will make sesame seeds more delicious. When sesame seeds become golden, it is ready. Take off the stove. Step 5: Steam the Banana Cake Rolls Steam the cake on med-high heat. Line a piece of banana leaf to steam the cake to make it more fragrant. Remember to leave the sides empty so heat can go up. Apply oil to the banana leaves so that the cake doesn't stick to the leaves. Add the banana mixture to the banana leaves. Take a spoon, dip it in oil (to prevent the batter stick to the spoon), and spread the banana mixture on the banana leave until the batter is thin. Spread the batter thin so that when it's cooked, it's easier to roll the cake. Cover the lid and steam over med-high heat for about 2 minutes. When the color of the batter is clear, it is cooked. When the cake is cooked, roll the cake up. The cake is hot, very flexible, and rolls up very easily. You can continue to steam the banana cake until all the batter is gone. Or you can steam as much as you eat. The leftover batter can be stored in the refrigerator for 5 days or in the freezer for 3 months. After taking the batter out of the refrigerator or freezer, after steaming, the cake is still delicious as usual. The cake is very fragrant with banana flavor, flexible, and chewy. The next day the cake will still be soft. After steaming, the cake can be stored in the refrigerator. When reheated, the cake will still be as delicious as when it was just steamed. With this recipe, you can make one tray full of banana rolls, it is about 70-80 rolls; depending on how thin or how thick you want the rolls to be. I hope you will succeed in making these banana rolls and enjoy them. They are very delicious. I hope to see you in my next video! Thank you for your support… @ThuyOregon.
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Em chia sẽ làm bánh chuối cuộn hấp ngon quá
Cám ơn Chị!
Mình cảm ơn bạn chia sẻ, chúc bạn đón Tết vui và năm mới luôn bình an, hạnh phúc và may mắn 😊
Steamed Banana Roll Cake (Bánh Chuối Hấp)
English Version
Banana cake has a very profound meaning, associated with the tradition of
“drinking water, remember its source." Every time I eat a piece of banana cake
dipped in coconut milk, I remember my
hometown, when I was a child. The cake is made with coconut milk and tapioca starch. When eaten, the cake has a delicious banana smell, is flexible, chewy, and has the fatty taste of coconut milk, very rich!
Please join me in the kitchen to make
this delicious steamed banana cake.
Step 1: Prepare the Bananas
When choosing bananas for baking, you
should choose ripe bananas. So that when you finish making the cake, it won't be too bitter when you eat it. To help keep the bananas from being bitter,
I will soak them in water and salt for about 1 hour before making the cake.
Peel the bananas and put them into a large mixing bowl. Soak in warm water. Add to the water and bananas 2 teaspoons of salt. Mix until the salt dissolves evenly with the water. Soak for 1 hour to clean the bananas and to
let the bitter substance released into water. After soaking in water for 1 hour, remove the water and wash the bananas with warm water, then put them in the bowl.
Step 2: Make the Banana Cake Batter
Ingredients:
1. 1 tablespoon melted coconut oil
2. 1/4 teaspoon salt
3. 1/2 teaspoon turmeric powder
4. 160 grams sugar
5. 1000 grams bananas
6. 300 mL filtered water
7. 300 grams tapioca starch
8. 8 grams vanilla powder
(1 pk of RUF Vanilla Sugar)
Put in the blender…bananas, filtered water, turmeric powder, and salt. Blend banana until smooth. Blend for about 10-15 seconds. After blending, pour into the mixing bowl. Add to the mixing bowl…sugar, vanilla powder, tapioca starch, and melted coconut oil. Mix well the ingredients.
Step 3: Cook the Coconut Milk
Ingredients:
1. 1/2 teaspoon salt
2. 2 tablespoons sugar
3. 2 tablespoons tapioca starch
4. 3 tablespoons filtered water
(to mix with tapioca starch)
5. 400 mL coconut milk
6. 150 mL filtered water
Pour 3 tablespoons of filtered water into
the tapioca starch bowl and mix well. Put aside.
Pour coconut milk into the pot.
Turn the heat to med-high. Add to the pot filtered water (150 mL), sugar, salt. Continue to stir until you see foam in the pot just boiling, slowly add the tapioca starch mixed with water, continue to stir until evenly combined. Stir quickly until the powder dissolves evenly in the coconut milk. When the powder dissolves evenly and just begin to boil again, immediately turn off the stove and take the pot off the stove. When cooled, the coconut milk will thicken like this. If you want it to be thinner, you can use just 1 tablespoon of tapioca starch.
Step 4: Roast the Sesame Seeds
Ingredient:
2 Tablespoons white sesame seeds
Pour sesame into the pan and roast until golden. Set to medium-low heat. Sprinkle water on the sesame while roasting, this will make sesame seeds more delicious. When sesame seeds become golden, it is ready. Take off the stove.
Step 5: Steam the Banana Cake Rolls
Steam the cake on med-high heat. Line a piece of banana leaf to steam the
cake to make it more fragrant. Remember to leave the sides empty so heat can go up. Apply oil to the banana leaves so
that the cake doesn't stick to the leaves. Add the banana mixture to the banana leaves. Take a spoon, dip it in oil (to prevent the batter stick to the spoon),
and spread the banana mixture on the
banana leave until the batter is thin. Spread the batter thin so that when it's cooked, it's easier to roll the cake. Cover the lid and steam over med-high heat
for about 2 minutes. When the color of the batter is clear, it is cooked. When the cake is cooked, roll the cake up. The cake is hot, very flexible, and rolls up very easily.
You can continue to steam the banana
cake until all the batter is gone. Or you can steam as much as you eat. The leftover batter can be stored in the refrigerator for 5 days or in the freezer for 3 months. After taking the batter out of the refrigerator or freezer, after steaming, the cake is still delicious as usual.
The cake is very fragrant with banana flavor, flexible, and chewy. The next day the cake will still be soft. After steaming, the cake can be stored in the refrigerator. When reheated, the cake will still
be as delicious as when it was just steamed.
With this recipe, you can make one tray full of banana rolls, it is about 70-80 rolls; depending on how thin or how thick you
want the rolls to be.
I hope you will succeed in making these banana rolls and enjoy them. They are very delicious. I hope to see you in my next video!
Thank you for your support…
@ThuyOregon.