How to Make It
Step 1: Prepare the Batter
In a medium bowl, combine tapioca starch, rice flour, sugar, salt, yellow food coloring, and water until completely dissolved.
Smash 2 of the 3 bananas with a fork. Mix this into the batter.
Peel the last banana and slice into ⅛-inch thick circles. Set aside. This will be used to decorate the top.
Step 2: Steam the Cake
Grease a 9-inch baking pan with a bit of vegetable oil and pour the batter in. Place the banana slices across the top. Gently press them down into the batter so that batter thinly covers the top.
Steam over medium heat for about 35 minutes or until the cake is firm and a toothpick inserted comes out clean.
Wipe down the inside of the lid at the halfway mark to prevent water droplets from falling onto the cake.
Step 3: Make the Coconut Sauce
In the meantime, in a small sauce pan, bring water to a boil. Add tapioca/sago balls and cook on a gentle simmer for about 5 minutes or until tapioca/sago balls are translucent/clear.
Discard pandan leaf. Add coconut milk, salt, and sugar. Simmer for 2 more minutes. Turn off heat and allow the mixture to cool slightly to thicken..
Step 4: Serve
Allow the banana cake to cool completely before removing it from the pan then cut into pieces. Drizzle the coconut milk sauce over the cake before serving.
Top with toasted crushed peanuts and sesame seeds (optional) and enjoy.
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