These coconut cakes with surprise banana filling is the perfect way to end to an Asian inspired meal.
Ingredients
- 240g sticky rice flour (see note)
- 1/3 cup (75g) caster sugar
- 200ml hot water
- 2 large (about 230g each) ripe bananas, cut widthways into 2cm pieces
- 2 cups (130g) shredded fresh dry coconut
Method
- Step 1Sift flour into a bowl. Add 1/4 cup (50g) sugar and stir to combine. Add water and stir to combine. Turn on to a floured work surface and knead until smooth. Roll dough into walnut-sized balls.
- Step 2Half fill a wok with water and bring to the boil over high heat. Line the base of a large bamboo steamer with baking paper. Use your thumb and forefinger to flatten one dough ball into a disc slightly bigger than the width of a banana slice. Place over the banana and gently press down to cover the top and sides. Repeat with remaining dough and bananas.
- Step 3Place half the cakes in the steamer, then place over wok. Cook, covered, for 5 minutes. Remove steamer from wok and sprinkle cakes with half the remaining sugar. Spread coconut over a plate. Use a spatula to transfer cakes, one at a time, to coconut and roll to coat. Repeat with remaining cakes, sugar and coconut.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegan
- Vegetarian
Nutrition
568 kj
Energy
5g
Fat Total
4g
Saturated Fat
2g
Fibre
2g
Protein
1.35mg
Sodium
9g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Sticky rice flour or glutinous rice flour is flour milled from sticky rice. Available from the Asian section of most supermarkets. Packaged dry shredded and desiccated coconut can be used as a substitute for fresh dried coconut – simply soak in cold water for 10 minutes before using to rehydrate. These cakes should be eaten warm, but you can make them in advance and reheat in the steamer just before serving.
- Author: Lisa Featherby
- Image credit: Scott Hawkins
- Publication: Notebook:
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