This beautiful pinkish and red colour cake (Bánh Chuối Hấp Đỏ) comes from the natural banana infused with rum and sugar. The subtle sweetness and creamy coconut combined with the soft and chewy texture make this incredibly addictive, and you will find yourself wanting more. You can also serve with a rice coconut sauce and tosted sesame seeds for more richness.
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Banana Coconut Rum Cake
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800g ripe bananas
1/3 cup sugar
1/2 tsp salt
3 tbsp rum
400ml coconut milk
1 cup & 1 tbsp tapioca flour
1 tbsp rice flour
Coconut layer
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1/2 cup coconut milk
1 tbsp and 1 tsp rice flour
2 tbsp sugar
1/4 tsp pink salt (or sea salt)
1/3 cup of reserved flour mixture
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