Standard steamed banana cakes require a balance between the flexibility of the flour and the natural sweetness of bananas. Accordingly, mistakes in quantifying or controlling the temperature when steaming banana cakes will reduce the inherent deliciousness and softness of the dish.
Choose bananas that are not ripe enough
Choosing bananas that are not ripe enough is the basic reason why the banana cake texture is mushy and reduces the deliciousness. To overcome this situation, housewives should prioritize golden ripe Siamese bananas with black spots appearing on the skin. This is a type of banana with natural sugar content, which helps the cake achieve a mild sweetness and standard aroma.
Quantitative proportion of flour
Some housewives have a habit of estimating the amount of flour and water based on intuition, which will lead to the cake being hard or mushy after steaming. The standard recipe for steamed banana cake to have delicious flexibility needs to be quantified in the correct ratio such as 200g of tapioca starch combined with 50g of rice flour for each 500g of banana. The combination of these two types of flour will help the cake achieve a good texture while still ensuring softness.
Steam the cake immediately after mixing the dough
Another basic mistake is steaming banana cake right after mixing the dough, which will make the cake easily dry and not achieve a beautiful appearance. After mixing well the banana, dough and coconut milk mixture, it is necessary to let the dough rest for 30 - 60 minutes at room temperature. This incubation time will help the dough expand evenly, creating perfect softness and porousness for the finished product.
Steaming too long at high temperatures
Keeping the heat high will prevent the steamed banana cake from being cooked in time, breaking the outer structure as well as making the cake dry and hard. The standard process is to steam at medium heat for about 20 - 30 minutes depending on the thickness of the cake. Housewives can check by skewing a toothpick deep into the inside of the cake, if the toothpick is dried, the cake is cooked to meet the required standards.
Precarious anti-sticking mold
Skipping the oil brushing step or applying too little cooking oil to the surface of the mold will cause the cake to stick tightly to the edges when steamed, the cake is very easy to break and lose its aesthetics. Use a brush to brush a thin layer of cooking oil evenly all over the bottom and edges of the mold before pouring the flour in, which will make steamed banana cake look both beautiful and delicious for the family to enjoy.
