Banana is the most widely available in all fruits in Indonesia, it is not surprising that they feature in many desserts and cakes
6 large ripe banana or 2 small
Rice flour 1 ¼ (150 g)
4 tablespoons flour or tapioca flour, mung bean
2 cups (500 ml) coconut milk diluted
¼ cup (50 g) sugar
A pinch of salt
Twelve 7-in (18 cm) square pieces of banana leaves, packing
Toothpicks to attach
Peel and cut each banana if you use small or large bananas, cut each diagonally into six ½ inch (1 cm) thick, set aside.
Combining the two types of flour and 1 ½ cup (325 ml) coconut milk and mix into a smooth paste abowl and smooth. Set aside.
Mix remaining coconut milk, sugar and salt in a saucepan and heat over medium heat, stirring until sugar dissolves. A boil, pour mixture and cook, stirring constantly until mixture thickens 5 to 10 minutes. Remove from heat and cool
Blanch the banana leaves, pour boiling water over them in a container to be flexible. Drain and place the leaves on a clean work surface.
To finish the cake, spread 2 tablespoons of the flour mixture through the center of a piece of banana on top and then spread to another 2 tablespoons of the flour mixture through the center of a piece of banana leaf. Place a slice of banana bread on top and then spread to another 2 tablespoons of the flour mixture over, covering the bananas. Wrap by folding one side of the banana leaf over the filling and then the other, forming a tight plot. Meta ends under and secure with a toothpick. Continue wrapping the remaining ingredients in this way.
Steam from the plot in a wok on a rack in boiling water or a Stearns for about 20 minutes. Remove from heat and let cool before serving.
Note: mung bean flour (tepong Hoen kWe) is sold in rolls of paper, sometimes the food is pink or green paper packaging and the corresponding color. It gives a more delicate texture to the rice flour desserts, although this is an acceptable substitute