These soft and fragrant steamed sponge mini cakes, with slices of bananas, are a favourite tea-time snack with many of my friends. It is very simple to make as all one has to do is to steam it. Traditionally, palm sugar syrup is used for this cake. However, I have decided to put a spin on it and use caramel instead as it leaves a faint bitter-sweet taste in your mouth.
180 g caster sugar
150 ml water
100 g Q.B.B. ghee, melted and cooled
150 ml evaporated milk or thick coconut milk
2 medium eggs, lightly beaten
220 g plain flour
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon salt
140 g caster sugar
3 bananas, sliced
- Place the 180 g sugar in a small saucepan and heat gently until the sugar melts and caramelizes to a golden brown colour.
- Remove from the stove and pour in the water slowly (must be careful – it will splutter).
- Boil the caramel until the sugar is completely melted. Let it cool thoroughly.
- Measure out 320 ml of the caramel.
- Combine the caramel syrup, melted Q.B.B. ghee, evaporated milk and eggs together.
- Sift the flour, soda and salt together into a bowl. Stir into the sugar.
- Make a well in the centre and pour the caramel mixture in. Stir gently to incorporate everything together into a lump free batter.
- Grease little 10 X 150 ml metal cups. Place 1-2 slices of bananas at the base of each cup.
- Pour the batter into each cup.
- Place the cups in a preheated steamer and steam for about 20 minutes or until a skewer inserted into the middle of the cake comes out clean.
NOTE: Do not open the steamer before the time is up or the cake will collapse. This applies to all steamed cakes.