Tomatillos and Hatch chiles elevate this white chili to a higher plane. Although I prefer to prepare my own roasted salsa verde, you may also use canned or jarred. Easily and conveniently prepared using a slow cooker. Add your preferred garnish, such as sour cream, cheese, cilantro, or avocado slices.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3.5 ounce) package flaked coconut
- ¼ teaspoon salt
- ½ cup rice flour
- ¾ cup tapioca flour
- ½ tablespoon arrowroot starch
- 1 cup unsweetened coconut cream
- ½ cup white sugar
- 1 pound ripe bananas, mashed
- ⅛ teaspoon salt
- ½ cup coconut milk
Instructions
- Toss the coconut with 1/4 teaspoon salt in a bowl; set aside.
- Sift the rice flour, tapioca flour, and arrowroot starch together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes. Stir the sugar into the mixture until completely dissolved. Add the mashed banana and mix well. Add 1/8 teaspoon salt and coconut milk; again, mix well. Pour the batter into a square baking tin or individual aluminum foil cups. Top with the reserved coconut.
- Bring about 1-1/2 inches of water to boil in a steamer fitted with a large basket. Steam the cake over the boiling water until cooked through, 20 to 25 minutes.
Reviews
I loved this recipe. I used all purpose flour instead of the rice and tapioca flours and it turned out beautifully. I lined the bottom of a spring form pan with banana leaves, put half the batter in, layered the coconut flakes/salt mixture then the rest of the batter. Topped with banana leaves for that wonderful flavour. YUM
Tasty. I didn’t have arrowroot starch, but used potato starch as I think they should be similar. My bananas were extremely ripe, so I did not add any sugar at all. It was sweet enough for me. As a preference I just sprinkled a bit of coconut on top instead of measuring it out. I made this in silicone muffin cups, but might try making this again with banana leaves.
I prepared it for my family and they all gave it a thumbs up! This cake has a dense texture that is commonly found in southeast asian cakes, which I found to be quite nice. You can taste the banana and coconut with every bite you take! Thumbs up for the creator of this dish, will make again.
Very good! Had to substitute a few of the flours, but I worked out great!