Comments on: Steamed Banana Cake

By: Nixus

Nixus — Sun, 07 Feb 2010 09:39:50 +0000

hi! found your website thru googling steamed cake and i tried your recipe!

i put in semi sweet chocolate chips into the cake and it turned out great! love the smell and the texture of it.

it took longer than 18 mins to steam though. so those who are trying take note!

nevertheless, a good recipe for someone who has not invested in a oven yet! :)

By: Marike

Marike — Mon, 25 Jan 2010 21:28:21 +0000

You can buy a rack for steaming or just improvise with household items like other commenters. The idea is to cook your food in a steamy environment not directly touching the boiling water.

Take with a large pot and 2 inches of water, find/make something stable (like a wire steaming rack) to prop up your dish of dough so it doesn’t touch the water. Make sure the pot lid still fits with the dish inside. Then steam away!

By: Jim

Jim — Mon, 25 Jan 2010 19:05:17 +0000

I have not used a steamer before. Is that a special utensil, or a double boiler, or what? I don’t quite understand the setup. Thanks.

Jim

By: en25

en25 — Tue, 12 Jan 2010 10:46:43 +0000

Hi Suanne, just want to thank you for sharing this delicious recipe.. my Japanese friends love it too “oooh..oishi desu! Your page is so addicting love it. More power

By: Laila

Laila — Sun, 09 Aug 2009 06:19:30 +0000

I will sure wanna try this! My FIRST time into cake making:)
It looks simple and yummy!!!! TThanks for the receipe.

By: Nyteflame

Nyteflame — Fri, 07 Aug 2009 02:41:55 +0000

I am not such a fan of bananas, but I think Pumpkin would work very well, especially if you can find and add cinnamon chips instead of chocolate (although, chocolate goes with pumpkin too)

Hmm…applesauce and butterscotch chips?…grated carrots and raisins?
Actually, I can think of quite a few different combinations that would probably work. I had better get to work.

By: Ben

Ben — Fri, 24 Jul 2009 16:55:45 +0000

Hi Sarah, the 2/3 cup of flour is an approximate. If you follow the original recipe, it should be 100g all-purpose flour. The recipe calls for 1/4 cup of icing sugar which I just measured by the 1/4 cup of a dry ingredient measuring cup. If you use a liquid measuring cup, I guess it’s about 50ml.
Suanne

By: Sarah

Sarah — Fri, 24 Jul 2009 10:04:37 +0000

Hi,
can i know how much 2/3 cup means?Issiz equilavent to 75ml/g & 1/4 cup issiz 25ml/g?

By: Ben

Ben — Sun, 28 Jun 2009 15:04:15 +0000

Hi kuan, you can make your own icing sugar with the following substitution from gourmetsleuth.com.
For 1 cup powdered sugar substitute 1 cup granulated sugar + 1 teaspoon cornstarch ground in a blender (not a food processor it wont blend properly)
Suanne

By: kuan

kuan — Sun, 28 Jun 2009 08:33:51 +0000

hi Suanne, can i substitute icing sugar with normal sugar? will it affect texture of the cake? approx how many grams is 1/4 cup? can’t wait to try out this recipe!!