Coconut Milk Banana-Leaf Layer Cake

Name: Coconut Milk Banana-Leaf Layer Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1000 g glutinous rice (rinsed, soaked in water 2 hours, finely ground into a paste); 2 coconut (processed to press out the white coconut milk); 1000 g tapioca starch; 300 g granulated sugar; 250 g condensed milk; 5 g fine salt; several slices banana leaves (washed, chopped and mashed, wrapped in clean white gauze and squeezed to extract the leaf juice); to taste cooking oil (for greasing the steaming tray)

This Shanghai-style steamed cake boasts distinct green-and-white layers, with coconut fragrance perfectly blended with the signature aroma of banzi cake, offering a sweet, smooth, and throat-soothing texture.

1h 10m

Easy

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Ingredients

glutinous rice (rinsed, soaked in water 2 hours, finely ground into a paste) 1000 g

coconut (processed to press out the white coconut milk) 2

tapioca starch 1000 g

granulated sugar 300 g

condensed milk 250 g

fine salt 5 g

banana leaves (washed, chopped and mashed, wrapped in clean white gauze and squeezed to extract the leaf juice) several slices

cooking oil (for greasing the steaming tray) to taste

Instructions

Make the paste and extract the juices

Rinse the glutinous rice, soak in water for 2 hours, then finely grind it into a paste. Wash the banana leaves, chop and mash them, wrap in clean white gauze, and squeeze out the leaf juice. Process the coconuts to press out the white coconut milk.

Color and flavor adjustment

Mix the rice paste with the tapioca starch and knead until elastic. Add the sugar, condensed milk, salt, and coconut milk (the original text has a typo, '辑汁' instead of '椰汁') and stir until evenly combined. Divide the mixture into 2 equal portions. Stir the banana leaf juice into one portion to tint it green, and leave the other portion white with the coconut milk.

Layered steaming

Grease a flat steaming tray with cooking oil. Pour in a layer of the white rice paste (about 0.6 cm thick) and steam over boiling water for 5 minutes until set, then remove. Add a layer of the green rice paste and steam for another 5 minutes. Repeat this alternating process until you reach the 8th layer.

Cool and cut

Place the steamed banana-leaf cake in a well-ventilated spot for 30 minutes to cool naturally, then transfer it to the refrigerator to chill further. Cut it into small diamond-shaped pieces, arrange on a plate, and serve.