No one wants to consume brown banana, right? I’ve got 3 of them hanging on the counter and nobody wants to touch it.
Well, it can be used in smoothie but I simply don’t enjoy banana in a smoothie in any way. I don’t understand why either!
To solve problem, I decided to make banana cake — Thai steamed banana cakes, what I supposed.
Banana cake and banana bread are likewise sweet treats made from different baking ingredients and, most significant, ripe bananas.
To the eye, both appear to be nearly the specific same thing, and also the greatest banana enthusiast may have difficulty telling both of these delicacies apart. But they have subtle differences crucial in separating the cakes out of the breads.
Banana cake and banana bread have similar tastes, but as a result of a couple of minor adjustments in recipe, the banana cake is normally a bit sweeter. Maintaining parallel with the typical principles and standing of cakes, banana cake is intended to be a dessert, therefore the flavor flavor. Banana bread will highlight more of a grain flavor with only a hint of candy, whilst banana cake embraces the entire sweetness of a traditional cake.
The difference in feel between banana cake and banana bread is subtle, but may be set by carefully taking a look at both alongside each other. Banana bread is usually very dense, more than banana cake. This leaves banana bread marginally heavier and look warmer compared to its counterpart. It’s not difficult to find that banana cake is moist and much milder than banana bread if both are directly contrasted.
A number of the ingredients in banana bread and banana cake will be the exact same with the exception of a couple of. Banana cake generally requires another pasta compared to banana bread. Rather than standard bread, banana curry is made with a soft, wheat germ, which finally means banana cake contains less gluten than banana bread. Another difference from the components is that banana bread is generally made with coconut powder, whilst banana cake is traditionally made utilizing yeast.
Banana Cake Preparation
Banana cake is created by placing shortening in a bowl, then melts in dry ingredients. Subsequently, ripened bananas and buttermilk are additional and beaten until blended and moist. The components are subsequently beaten for another couple of minutes before being lightly floured and roasted in greased cake pans for 35 to 40 minutes. Planning for banana cake puts great emphasis on maintaining the mix moist and light.
Banana Bread Preparation
Banana bread is created by first mixing cream sugar and shortening, and mixing until fluffy. Eggs has to be inserted in a single at a time , together with the mix being crushed after every egg that is added. Planning for banana bread puts great emphasis on maintaining the mix fluffy.
These dessert reminded me of this practice of how I learned to create them in my loved ones. I remembered that my mother, my grandmother, and my aunties would put together at my parents’ house to make this, and they made a lot of them to talk and to take them into the temple, and that how I learned to create pasta banana cake.
Although the different type of banana were utilized (Gluay Naam Waa), however any kinds of banana would work as well, for me, but the level of sweetness could be differ.
Originally, banana leaves were used as a”wrapper.” The same as Mexican tamales that wrap dough stuffed with meat/cheese with cornhusks, then steam. But”how-to” cut banana leaves to wrap the banana cakes is dependent upon how creative you’re.
Many people create banana”cup” or”cone” and match it using the banana cake batter then steam; a few people simply wrap all of them around (such as tamales), then steam.
Instead of using banana leaves that time, I filled the batter to the silicone muffin cups and the mini tin tartlets, and then steamed.
I didn’t used banana leaves to wrap my banana cakes because I didn’t have sufficient banana leaves left on my banana crops as the freezing weather had ruined all of them from the last winter.
Luckily, they started to return with a few green leaves in the previous two weeks, whew!
What I was missing when completed making this was the odor of banana leaves which provide banana cakes an earthy taste when eating.
Overall there were great and that I just couldn’t stop eating them.
It is hardly fair.
The Thais do such a great job of savory dishes, it hardly seems fair that they excel at candies too.
Among my favorite deserts are some conventional (and not so typical ) Thai ones – sweet sticky rice and coconut milk together with mango, black sticky rice broth, water chestnuts in tapioca starch and pandanus sugar syrup.
Much like Thai mains, the deserts are created with a heavy emphasis on fresh produce (mangoes, bananas, pineapple, coconut) and coconut milk, which to me is pure heaven.
Another of my favorite Thai sweet recipes is this yummy and simple steamed (or roasted ) cake.
It has got a very dense, moist texture and is very puddingy, therefore only a small serving is required.
If you can find fresh coconut, or even if you can but can’t be bothered to grate it, then you may use dried unsweetened coconut oil.
To use dried unsweetened coconut instead, all you have to do is soak it in warm water for 10 minutes before using it in this recipe.
Like the clear Thai soup I made before this week I adapted this recipe from this given to me at the Chiang Mai Thai Cookery School (vanilla is not actually used in Thai cooking, but I can’t seem to wean myself out of it).
I left this in person portions inside plain white Chinese tea cups and it looked cute! The tea cups provide just the ideal quantity of the filling dessert for one serving.
Make sure to lightly grease your baking dish(es) before puring your batter in!
- 2 large bananas
- 1/2 cup glutinous rice flour
- 1/4 cup tapioca flour
- 1/3 cup sugar
- pinch of salt
- 1/3 cup coconut milk
- 1 + 1/2 teaspoons vanilla (or half a vanilla bean, seeds scraped into the batter)
- 1 teaspoon baking powder
- 2 cups grated coconut (fresh, or dry coconut that has been soaked)
Preheat oven to 400F.
Break up the bananas into a large bowl and mash well using a fork, or a mixer. Add in all the remaining ingredients, reserving a tablespoon of the coconut. Mix well until all the ingredients are thoroughly combined. Pour the mixture into a one 8 x 8 baking tin, or several smaller baking dishes. Place baking tin(s) in a larger pan and fill the outer pan with hot water until the water level reaches halfway up the sides of the baking dishes. Bake for 28 minutes. Remove from oven and sprinkle the rest of the grated coconut on the top. You can also steam this cake in a pudding tin if you have one.
You can serve this hot or cold. I do prefer it hot! Maybe that’s just because I can’t stand to wait.
Dessert snacks for children on Easter Day? YES! Absolutely!
*Notes: if utilized the paper muffin cups, they must get a hardy cups or plate to hold its shape, otherwise it will collapse to the side. Or using little ramekin cups, loaf panor round cake pan to steam the batter and then cut into pieces to serve.