Mikko Tapioca Starch-6.4oz 1 count

I use it to make delicious steamed banana cakes Here is the recipe for you 1. Prepare the bananas: Peel the bananas, slice them thinly and marinate them with sugar (you can add a little salt) so that the sugar dissolves and the bananas absorb the spices. 2. Make the dough mixture: Mix the tapioca starch, rice flour, sugar, coconut milk, vanilla (if you like), and a little salt (if you like) in a bowl. Add warm water or warm coconut milk to the dough mixture, stir until the flour is completely dissolved and there are no more lumps. 3. Mix the bananas and dough: Add the marinated bananas to the dough mixture, mix well to combine the bananas and dough. 4. Steam the cake: Pour the banana and dough mixture into the greased mold, spread evenly. You can add a layer of thinly sliced bananas on top of the dough. Steam the cake for about 30-45 minutes, or until the cake is cooked. 5. Make coconut milk: Heat coconut milk with sugar, a little salt and tapioca starch (or rice flour) to thicken. 6. Enjoy: After the steamed banana cake is cooked, let it cool, cut into bite-sized pieces, drizzle coconut milk on top, sprinkle roasted peanuts and roasted sesame seeds, then enjoy. Tips for a more delicious steamed banana cake: Use ripe Siamese bananas for a sweeter and more fragrant cake. Marinate the bananas with sugar before mixing with the flour so that the bananas absorb the spices and are not bitter. Use both tapioca starch and rice flour for a cake that is just the right amount of chewy and elastic. Steam the cake over low heat so that the cake is cooked evenly and does not burn. The coconut milk should be cooked until it thickens so that when poured over the cake, the milk is not diluted.