makes
16
prep
20 minutes
cook
30 minutes
difficulty
Mid
makes
16
serves
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 500 g ripe sugar bananas, mashed until very smooth
- 110 g (½ cup) caster sugar
- 100 ml coconut cream
- 110 g (1 cup) tapioca flour (see Note)
- 240 g (2 cups) shredded fresh coconut or shredded coconut
You will need 16 x 60 ml stainless-steel moulds for this recipe. Alternatively, cook in batches.
Instructions
Place moulds in oven and preheat oven to 180°C. Meanwhile, place bananas, sugar, coconut cream, tapioca flour and ¼ teaspoon of salt in a bowl and stir until sugar is dissolved.
Remove hot moulds from oven and fill three-quarters full with banana mixture. Working in batches, if necessary, place moulds in a bamboo steamer set over a pan of simmering water. Cover with a lid and steam for 30 minutes or until firm to touch.
Place grated coconut on a plate. Holding the moulds with a tea towel, scoop out the puddings using a spoon while hot and roll in coconut to coat. Serve warm.
Note
• Tapioca flour is available from health and Asian food shops.
Photography Brett Stevens. Styling Berni Smithies.
As seen in Feast magazine, April 2014, Issue 30.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
