Bananas and tapioca starch

Food coloring

Toast the sesame seeds until golden brown.

Add the shredded coconut to 2 cups boiling water (about 500 ml). Let it cool slightly, then knead and squeeze the coconut to extract the coconut milk.

Marinate the bananas: Peel and slice the bananas, then place them in a large bowl with 4 tablespoons sugar and 1/2 teaspoon salt.

Set aside 2 bananas, slice them, and reserve to place on top of the cake before steaming.

Use a large spoon to mix the bananas, sugar, and salt well. While mixing, gently mash the bananas so they are slightly broken up. Let marinate for 15 minutes.

Add the tapioca starch to the banana mixture from step 7 and mix well. Then add 1/4 cup water (70 grams) and 3 drops yellow food coloring, mixing until the starch is fully combined with the bananas.

Set up a steamer on the stove with gently boiling water. Pour the banana mixture from step 8 into a greased cake pan (if using a silicone mold, no need to grease). Once the water is boiling, place the pan in the steamer. Steam for 10 minutes for small pans or 40 minutes for large pans. The cake is done when a toothpick inserted in the center comes out clean.

To make the coconut sauce: Combine the extracted coconut milk, 1 tablespoon sugar, 1 tablespoon tapioca starch, and a pinch of salt. Stir until dissolved, then cook over low heat, stirring constantly, until the sauce thickens and becomes clear.

Let the cake cool completely before removing it from the pan. (For large pans.)

For small cakes, remove from the pan after cooling.

Serve the cake at room temperature with coconut sauce and toasted sesame seeds.