Banh Chuoi Hap (Steamed Banana Cake with Coconut Sauce)

Method

1. Peel 1kg of ripe saba bananas, cut them into rounds and put them in a pot.
2. Cook 200ml water with 90g kOBE Monk Fruit Blend until dissolved, bring to a boil, then let it cool.
3. Add 250g tapioca starch and 30g rice flour to the sweetened water, stir until smooth, add 1/2 teaspoon turmeric powder and mix until even.
4. Pour the batter over the sliced bananas and stir to combine.
5. Brush cooking oil into round steel pans and divide the mixture evenly among them.
6. Bring the steamer to a boil, then steam each pan for about 30 minutes.
7. Test with a toothpick: it comes out clean when the cake is set. Lift the pans out, let them cool, then slice.
8. Make the sauce: put 250ml coconut milk in a pot with 1 tablespoon tapioca starch, 90g kOBE Monk Fruit Blend and a little salt, stir until dissolved, then cook until it thickens.
9. Spoon the coconut sauce over the cake, scatter roasted peanuts on top and serve.

Tips

• Fully ripe bananas make the cake sweet and fragrant, while underripe ones turn it astringent.
• A toothpick tells you when the cake is set better than the clock, since every pan is a different depth.
• kOBE Monk Fruit Blend dissolves slowly, so let the sweetened water cool for 5 minutes and stir it again, and add the flour only once the bottom of the pot is clear.
• The cake needs to cool completely before slicing, since warm slices stick to the knife and lose their shape.
• Dipping the knife in cold water before each cut keeps the cut faces neat.
• Cook the coconut sauce over low heat with constant stirring, as a hard boil makes it split.