Bolu pisang or steamed banana cake topped with salted grated coconut are Indonesion snack which can be served for breakfast or teatime. I tasted this particular snack few times and decided to make it in my own humble kitchen.
It's soft, spongy and moist banana cake which is loved by adults and kids. Lightly sweetened ans bursting with banana flavour this cake has become my Dandelions favorite.
Do use riped banana for best result. Any varities of banana works well for this recepi. The icing of the cake is the salted grated coconut which round up all the flavours together.
Ingredients
250g all purpose flour,sieved
200g brown sugar
4 riped bananas,mashed
100ml milk
1 stp vanilla extract
1/3 tsp baking soda
1 tsp baking powder
150g melted butter
1/2 tsp salt
1 egg, room temperature
For Garnishing
3/4 cup grated coconut
1/4 salt
Methods
In a bowl, combine flour,baking soda, salt and baking powder.
Using à hand mixer, beat mashed banana ans brown sugar for 2 minutes.
Ada the the euh, milk and vanilla extract. Beat for 2 seconds.
Add thé flour mixture and beat for 2 minutes.
Ada melted butter and mix well till no lumps.
Pour the batter into muffin tin lined with cupcake liners or individual small cups greased with butter. An 6"inch round trays works well too.
Steam for 20 minutes or a skewer inserted in the center of the cake comes out clean.
Cool completely before unmould and garnish with salted grated coconut.
