Malaysia Sayangi. Having spent more than half of my life in Singapore, my friends always ask, why not be a Singaporean since you’re more than halfway there already? Singapore might be my second home, and I might know the Singaporean national anthem better than the Malaysian one, but well, Malaysia Sayangi sums it up pretty well. It’s my country, and it’s where I call home.
Coming up to KL always makes me proud of my country. Singaporeans like to say that Singapore is a cosmopolitan country and all, but honestly speaking, I always feel that KL (and Selangor) beats Singapore hands down. Granted, KL might have its dirty and unsightly areas, but in my opinion, it’s like an unpolished gem which still hasn’t seen its fullest potential. Anyway this mini-rant arose because of discussions with my relatives about corruptness, politics and the plethora of good food one can find in KL.
The following cake however, has nothing to do with anything. I was hoping to eat this really good banana leaf curry rice (literally on a banana leaf) and I thought of eating these steamed banana cakes which are really simple to make. I first made this a few weeks ago, when it was too hot to switch on the oven, and I didn’t want to fire up the huge oven just to bake a couple of muffins. I also wanted something fast, so steaming is really the fastest way to achieve something ‘cakey’ in the shortest time.
The cupcakes are a little sunken, because I used a tad too little raising agent and I didn’t have enough metal tins to go around, so some of the cupcakes turned out as banana pancakes, but they were yummy all the same.
Steamed Banana Cupcakes
Very slightly adapted from Aunty Yochana
½ tsp vanilla extract
½ tsp baking soda
⅛ tsp salt
45g brown sugar
50g all-purpose flour
½ tsp baking powder
30g olive oil
- Whisk the mashed banana, vanilla extract, baking soda and salt together in a bowl and set aside.
- In another bowl, whisk the egg and brown sugar until pale and fluffy.
- Then, fold in the flour and baking powder (sifted together once) into the egg and sugar mixture.
- Gently fold in the mashed banana mixture and finally, fold in the olive oil.
- Pour into lined cupcake moulds (preferably metal ones) and steam them for about 10-15 minutes on high heat until a tested skewer comes out clean.
- Taste: Do use very very ripe bananas because somehow steaming makes the banana taste more prominent than usual. I would also prefer using less vanilla to allow the banana taste to show through even more.
- Texture: Extremely soft and spongy.
- Serving size: Makes about 8 small cupcakes.
- Modifications: Like I said, I probably would add a tad more baking soda to allow a slightly more raised end-product because sunken cupcakes don’t look so attractive :/
- Storage: These keep well in the fridge (they don’t store well at room temperature because the tops will turn moist and sticky after a while). Just give them a short zap in the microwave or steam them at 5 minutes on medium heat.
- Would I make this again?: Definitely – it really is a good alternative to baked banana muffins on a hot day :]
Alright, short break between teatime and dinner is over – I’m off for a yummy seafood dinner now :]