Steamed banana cake (banh chuoi hap)

Ingredients

• 10 ripe bananas
• 3 cup tapioca starch
• 1/2 cup rice flour
• 3/4 cup sugar
• 3 1/2cup water
• 1 teaspoon salt
• few drops of yellow color

Coconut Dip:

• 1 can 560 ml coconut cream
• 1/2 cup water
• 2 tablespoons cornstarch
• 4 1/2 tablespoons sugar
• 1 teaspoon salt

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Preparation

• Mix the starch and flour with water, sugar, salt, and yellow coloring. Slice the ripe bananas into about 1/2 inch. Make sure not too thick or thin. Stir the bananas into the flour mixture.
• Heat a pot of water for steaming. Oil two large pans and steam the pans. Now stir the banana mixture and pour into the pan.
• Pour about 1 inch high. You can make the cake thicker but this will take longer to steam. Steam for at least 40 minutes. Remove any extra water on top of cake. Let the cake cool before cutting.
• Coconut Dip: Mix everything together and stir constantly over heat. Once the coconut milk become thicken then it's done. Remember to taste and see if you need more sugar.
• To serve: Slice the cake side way so it have the diamond shape. Pour coconut milk over and sprinkle some roasted sesame and peanuts.
• Sesame can be roasted in mini oven on 350 degrees F until golden. Same with peanuts.