Steamed banana cake

Instructions

1. Grease the cake pans with vegetable oil. 
 
2. Peel and mash 3 large ripe bananas in a large bowl. Add the sugar and salt to the bananas and mix well. Add the water and tapioca starch to the bananas and whisk to combine. 
 
3. Pour half of the banana mixture into each cake pan. 
 
4. Peel the remaining banana and thinly slice on a slight diagonal.
 
5. Arrange the banana slices on the top of each cake as decoration. 
 
6. If you have a steamer, bring water in the steamer to a boil, then reduce heat to low. Place the cakes into the steamer tray and steam for 15-20 minutes, or until the cake is no longer wet and a toothpick inserted in the cake’s centre comes out clean. If you don’t have a steamer tray, put 1 inch (2.5 cm) of water in a large saucepan, then place three balls of crumpled up aluminum foil in the saucepan. Put a cake pan on top of the balls, bring water to a boil, then reduce the water to a simmer. Cover the saucepan and steam for 15-20 minutes, or until the cake is no longer wet and toothpick inserted in the cake’s centre comes out clean. 
 
7. With both a steamer and a saucepan, you should wrap the lid in a clean kitchen towel before fitting on top so that moisture from the lid does not fall back into the cake. 
 
8. Meanwhile, to prepare the coconut sauce, put the tapioca flour in a small bowl and pour in the water. Mix until there are no lumps. 
 
9. Put the coconut milk, sugar, salt, and tapioca mixture in a medium saucepan over medium heat. Whisk ingredients together, then stir gently until sauce thickens, about 2-4 minutes. 
 
10. Remove from heat and stir for another thirty seconds. 
 
11. Once banana cake has cooled, cut into squares or diamond shapes. 
 
12. Serve with warm coconut sauce drizzled over top and a generous sprinkle of toasted sesame seeds.