with Chef Lê Đức Hải from Ngon Garden Restaurant
Chef Lê Đức Hải
- Ripe bananas: 10
- Thread coconut: 1 kg
- Cassava starch: 250 gr
- Rice flour: 100 gr
- Vanilla: 5 gr
- Sesame: 10 gr
- Salt: 10 tsp.
- Sugar: 30 gr
Banana cake steamed in coconut juice
Peel the banana and cut into slices about 1 cm thick, put them in a big bowl, pour in three tsp of sugar and stir well, then let cool for 20 minutes.
Pour 400 ml of warm water into the coconut fibre then squeeze well before putting sugar and two tsp of casava starch in, then stir well before boiling.
Mix the casava starch, rice flour, salt, sugar, and vanilla with three cups of tea water. Stir well, then put the banana in and stir again before pouring it (when 4-5 cm thick) into a pot to steam for 10 minutes.
The dish is more enjoyable when topped over with coconut juice and roasted sesame.
You can enjoy the dish at Ngon Garden Restaurant, 70 Nguyễn Du Street, Hà Nội. Hotline: 0902 226 224. Email: email@example.com.