Banana Kuih

Ingredients

In this Malay-inspired adaptation of Banane malaxé, we incorporate the unique flavors and spices of Malay cuisine. The original dish from Cameroonian cuisine is typically made with ripe bananas and palm oil, while our version uses coconut milk and pandan leaves to infuse the dish with the distinct Malay taste. Additionally, we enhance the flavor profile by adding a touch of cardamom and cinnamon, which are commonly used in Malay desserts. We alse have the original recipe for Banane malaxé, so you can check it out.

• 4 ripe bananas, mashed 4 ripe bananas, mashed
• 200g (1 cup) rice flour 200g (1 cup) rice flour
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• Pandan leaves, for flavor (optional) Pandan leaves, for flavor (optional)
• Vegetable oil, for greasing Vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 50g, 25g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the mashed bananas, rice flour, coconut milk, sugar, cardamom powder, cinnamon powder, and salt. Mix well until all the ingredients are fully incorporated.
2. 2.
   If using pandan leaves, tie them into a knot and add them to the mixture for additional flavor. Let the mixture rest for 30 minutes to allow the flavors to meld together.
3. 3.
   Preheat a steamer over medium heat. Grease a round cake pan or a heatproof dish with vegetable oil.
4. 4.
   Pour the banana mixture into the greased pan and smooth the surface with a spatula.
5. 5.
   Place the pan in the steamer and steam for about 30-40 minutes, or until the kuih is set and cooked through.
6. 6.
   Remove the pan from the steamer and let it cool completely before cutting into squares or diamond shapes.
7. 7.
   Serve the Banana Kuih at room temperature as a delightful dessert or snack.

Treat your ingredients with care...

• Pandan leaves — Pandan leaves add a unique flavor to the Banana Kuih. If you can't find fresh pandan leaves, you can use pandan essence or extract as a substitute. Use a few drops to infuse the dish with the desired aroma.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of melted ghee or butter to the banana mixture before steaming.
• If you prefer a sweeter taste, you can increase the amount of sugar according to your preference.
• Serve the Banana Kuih with a sprinkle of desiccated coconut on top for added texture and flavor.
• To enhance the presentation, you can cut the Banana Kuih into decorative shapes using cookie cutters.
• Leftover Banana Kuih can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Banana Kuih as a delightful dessert or snack. It can be enjoyed on its own or paired with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, you can dust the Banana Kuih with powdered sugar before serving. You can also garnish it with a sprig of fresh mint or a slice of banana for an extra touch of elegance.