This Chinese style steamed banana cake recipe is from my grandmother.

When we were young, we often ate steamed cake whenever we had visitors coming over. I love the texture of the steamed cake, which is soft and slightly chewy. Now, you will notice that the Chinese often steamed their cakes, probably because it is easier and less messy than baking. Also, it produces a very moist cake. This recipe is very versatile. You can replace mashed bananas with various types of vegetable and fruit purees such as carrots, mangoes or steamed yam to the batter. Just a rule of thumb, for thicker purees, add some water to make the consistency somewhat close to mashed bananas. For thinner purees, just reduce the quantity used to about 1/3 cup instead of 1/2 cup. Of course, bananas still be my preferred choice as they give an intense flavor and aroma to the cake. Here is the recipe...happy steaming! Serves: 4 Preparation time: 10 minutes Steam time: 15 minutes Comments: Do not open lid of the steamer halfway through steaming to prevent cake from sinking.

Ingredients: 1 1/2 cups all-purpose flour, sifted 1/2 cup caster sugar 2 eggs 2 ripe bananas or 1/2 cup bananas, mashed 2 teaspoons corn oil 1 tablespoon baking powder 1 tablespoon & 1 teaspoon milk Directions: 1. Preheat steamer over high heat. 2. Whisk eggs and sugar until thick and pale. 3. Add in oil, milk, bananas, mixing well until well combined. 4. Add in flour and baking powder, stirring lightly until well combined. 5. Pour batter into a greased cake pan or bowl and steam for approximately 15 minutes or until a wooden pick comes out clean. 6. Remove cake immediately from steamer and allow to cool before serving.

P.S. Please let me know how this cake turned out so others can benefit.

Ingredients: (6 2 100g 2 150g

big ripe bananas, Self-raising mashed

muffins) Eggs sugar (200g) Flour

1/8 75g oil (any flavorless oil) Steps:

1. 2. 3. 4. 5. 6.

tsp

Baking

Soda

Sift together self-raising flour and baking soda, set aside. In a mixing bowl, whisk together Eggs and sugar till ribbon stage. Mix in mashed bananas, beat till combine. Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture. Pour Batter into muffin pan, lined with muffin cups. Steam over high heat for 15mins or till an inserted skewer comes out clean.

Ingredients: (6 big muffins) 2 Eggs 100g sugar 2 ripe bananas, mashed (200g) 150g Self-raising Flour 1/8 tsp Baking Soda 75g oil (any flavorless oil)

Ingredients

1 ripe banana, mashed 1 egg (can be substituted with 50ml of milk or water; I once ran out of egg and substituted with water and it worked fine) 1 teaspoon oil 2 teaspoons water 2 teaspoons baking powder 1/4 cup icing sugar 100g (2/3 cup to close to 1 cup) all-purpose flour 2 tablespoons of semi-sweet chocolate chips or raisins, optional It is supposed to be a cake meet day, but Polly had postphoned the cake meet because she has an appointment to bring her car for service. However, at the last minute, she got a call to inform her that the parts needed for her car service has not arrived. So, Polly decided to drop by my place for a chit-chat instead of going out because it was the hottest day of the week, temperature was up to mid twenties.

Polly brought a couple of ripen banana to show me how to make a very simple Steamed Banana Cake which is her familys favourite. It is a very good idea to steam the cake as I do not want to heat up the whole place by using the oven, especially in a hot summer day

Place all the ingredients in a small mixing bowl. Mix the ingredients with a fork until well blended

Bring a pot of water to a boil. Steam the cake on a rack for 15 to 18 minutes until a tester inserted into the center of the cake comes out clean

Remove from the steamer and let the cake cool for a few minutes. Use a knife to loosen the sides of the cake and pop the cake out of the bowl. Here you are, a warm and fragrant cake ready in less than 25 minutes. You may add some chocolate chips if you prefer.

Polly, thank you for sharing such a simple, healthy and quick to prepare recipe. So, when you have ripe banana on hand and crave for banana cake, this is the just the right recipe for a hot summer day. I shared this recipe in the Gilmore Park Church community kitchen and it was well received as the members loved the fact that it is steamed and not baked.

Ingredients: 2 eggs 90g sugar 2 very ripe bananas, mashed 150g plain/AP flour 8g of baking powder 4g salt 1/8 tsp baking soda 75g of olive oil Method: 1. Sift together plain flour, baking powder, baking soda, and salt. Set aside. 2. Whisk together eggs and sugar till ribbon stage. See the link for what a ribbon stage looks like. 3. Mix in mashed bananas, beat till well-combined. 4. Gently fold in flour mixture and oil, taking care not to deflate the air in the eggs and sugar mixture. (that's what helps the cake rise!) 5. Pour batter into muffin pan, lined with muffin cups. 6. Steam over high heat for 15mins or till an inserted skewer comes out clean

Recipe Ingredients for Steamed Banana Cake 1 ripe banana, mashed 1 egg (or 50mL milk or water) 1 tsp oil 2 tsp water 2 tsp baking powder 30 g icing sugar

100 g all-purpose flour Recipe Directions for Steamed Banana Cake 1. Boil water in a wok while prepping ingredients. 2. Place all ingredients into a small mixing bowl. 3. Mix with fork until well blended. 4. When water in wok is boiling, place bowl on a tray to steam. Cover for 15 to 18 minutes until a toothpick in centre of cake comes out clean. 5. Remove and let cool. 6. Cut into slices. Eat and enjoy! (Note: nutrition facts are for whole cake! Divide by number of slices.

Read more: http://caloriecount.about.com/steamed-banana-cake-recipe-r120254#ixzz2DIA8Y6I5

By Kate Miller I know many of you out there who aren't very good at baking but would love to make a cake for the whole family. Well, you can still manage to do so, asteamed cake that is. Steaming is undeniable the safest way to bake your cake you can't burn the cake and it always turn out moist. What's more, baking your cake using a steamer is great for summer when you don't want to heat the kitchen by using the oven. So, fret not non-bakers, here's another steam cake recipe to impress your family and friends........

Steam Banana Cake Recipe Ingredients: 174 grams plain flour teaspoon baking powder 120 grams butter, at room temperature 150 grams sugar 2 eggs 2 overripe bananas, peeled and mashed 2 tablespoons milk How to make steamed banana cake Sift together flour and baking powder into a large bowl. Set aside.
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat well.

Stir in mashed bananas, then the milk and sifted flour mixture. Combine all ingredients well. Pour the mixture into a cake tin or paper muffin cups and place in a steamer. Steam banana cake over high heat for about 15 to 18 minutes or until a skewer inserted in the centre comes out clean. Remove banana cake from steamer and allow to cool for a few minutes. Loosen the sides of the cake with a knife, and pop the it out from the cake tin. Here you go, that's one pretty steamed cake and I'm sure the kids will love it

YOUR HALAYANG UBE SHOPPING LIST:

Ube Root or Purple Yam Coconut milk or cream Butter Condensed milk

IN THE PANTRY:

Sugar Salt

INGREDIENTS

2 pounds Ube Root, boiled and peeled 1 can Coconut milk or coconut cream 3/4 cup Butter, softened 1 can Condensed milk 1 1/3 cup Sugar pinch of Salt

PREPARATION TIME : 10 minutes COOKING TIME : 30 minutes

1 Cut the boiled and peeled Ube into 2 inch cubes. Using a potato masher or potato ricer,
mash until smooth and no chunks are visible. See Cook's tips below for an alternate process.

2 Mix the ingredients in a pan, leave out 1/4 cup butter. 3 Cook stirring continuously on medium heat until the liquid is reduced and fully
absorbed by the yam, about 5-10 minutes.

4 Turn the heat to medium low and continue stirring until you get a very thick
consistency.

5 Brush your serving pan or container with remaining butter and spread out the Halayang
Ube. The butter will prevent it from sticking to the container.

6 Cool and refrigerate before serving.

BENG'S TIPS
For easy mashing of the Ube root, put it in the food processor and put a little coconut milk, or you can use a Portable Stick Hand Blender and you can mash it directly on the pan. Back in the Philippines, my mom used a grater for the ube since we never had a potato ricer, masher or food processor. Using a grater is quite tedious but if it's all you have, that will do the job just as well. Use a teflon or a non-stick pan when making this dessert. It's much easier to handle the mix especially towards the end of the cooking process when it's all sticky. Add a pinch of food coloring if the ube you bought is not very purple. Mix blue and red to get purple, and add it to the coconut milk so you don't get a blob of undissolved food color. Salt is an important ingredient for any sweet dessert, cakes or pastries as it brings out the sweetness and enhances the flavor of any dessert.
Read more: http://www.filipino-food-recipes.com/halayangube.html#ixzz2DICP3rn2

Ingredients [?] Add All Ingredients To Shopping List

Ingredients: * 1 kilo ube yam root * 1 can (14 ounces) evaporated milk * 2 cans (12 ounces) condensed milk * 1/2 cup butter or margarine

* 1/2 teaspoon of vanilla (optional)

Instructions
1. Cooking Instructions: 2. 1. On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool. 3. 2. Peel and finely grate the ube yam. 4. 3. Heat a big wok in medium heat. 5. 4. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well. 6. 5. Add the 1 kilo grated ube yam, 7. 6. Adjust the heat to low 8. 7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist). 9. 8. Add the evaporated milk and continue to mix for another 15 minutes. 10. 9. Let cool and place on a large platter. 11. 10. Refrigerate before serving the halayang ube. 12. Cooking Tips: 13. * You may spread additional butter or margarine on top of the jam before serving. 14. * For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter. 15. * Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube. 16. METHOD #2 17. Ingredients: 18. * 1 kilo ube, boiled and grated 19. * 2 cups coconut milk 20. * 2 cups evaporated milk 21. * 1 ? cups sugar 22. * butter for greasing 23. Directions: 24. 1. In a thick-bottomed pan, combine grated ube, coconut milk, evaporated milk and sugar. 25. 2. Cook over medium fire until very thick. 26. 3. Stir constantly to prevent sticking. 27. 4. Mold in greased pans. Cool. 28. METHOD #3 29. 1. Prepare 3 cups of mashed ubi, or powdered ubi mixed with water. 30. 2. Blend this together with one cup of evaporated milk, 1 tablespoon of margarine, 1/2 cup of wheat flour and 2 cups of sugar. 31. 3. Cook over low heat, and stir constantly for 25 minutes. 32. 4. Before removing from heat, add lemon rind. 33. 5. Place in a small bottles and seal tightly. Only a couple of hundred pesos worth of ingredients are needed to produced six small bottles of marketable halaya

Halayang Ube Ingredients:

1 kilo ube yam root 1 can (14 ounces) evaporated milk 2 cans (12 ounces) condensed milk 1/2 cup butter or margarine 1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions: On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool. Peel and finely grate the ube yam. Heat a big wok in medium heat. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well. Add the 1 kilo grated ube yam, Adjust the heat to low Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist). Add the evaporated milk and continue to mix for another 15 minutes. Let cool and place on a large platter. Refrigerate before serving the halayang ube. Cooking Tips: You may spread additional butter or margarine on top of the jam before serving. For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter. Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Read more: http://www.pinoyrecipe.net/halayang-ube-purple-yam-jam-recipe/#ixzz2DIEBL0F4

Ingredients: 1 kilo ube yam root 1 can or 14 ounces evaporated milk 2 cans or 12 ounces condensed milk 1/2 cup butter or margarine 1/2 teaspoon of vanilla (optional)

Preparations: 1. In a pot, boil the unpeeled ube yam in water. Let it simmer for 30 minutes. Drain and let cool. 2. Peel and finely grate the ube yam. You can also cut the ube yam into cubes then use a blender to grind it. 3. Heat a big wok in medium heat. Melt butter or margarine before adding the condensed milk and vanilla flavoring. Mix well. 4. Add the 1 kilo grated ube yam then adjust the heat to low. 5. Keep on mixing the ingredients for about 30 minutes until sticky and a bit dry yet moist. 6. Add the evaporated milk and continue to mix for another 15 minutes. 7. Let cool and place on a large platter. 8. Refrigerate before serving the halayang ube