Peel the bananas and slice them into small rounds. Toss with 3 tablespoons of sugar and let them soak.

In a large bowl, add 1 cup water, tapioca starch, a pinch of salt, sugar, vanilla, and 2 teaspoons turmeric powder for a nice yellow color. Mix well, then add the bananas and stir until evenly combined.

Lightly grease a steaming mold with oil. Pour the banana mixture into a round, square, or any mold you like. Steam over boiling water for about 25–30 minutes until the cake is cooked through. Wipe the lid frequently to prevent water from dripping onto the cake.

Cook the tapioca pearls in a pot of boiling water until translucent, then drain. To make the coconut sauce: In a pot, combine 3/4 cup coconut milk (200 ml), 1 cup thin coconut water, 1/4 cup sugar (50 grams), a pinch of salt, and 2 teaspoons cornstarch. Stir until the sugar and cornstarch dissolve. Cook over low heat until the mixture thickens, then add the cooked tapioca pearls, stir well, and remove from heat.

Remove the steamed banana cake from the mold and cut into wedges.

Arrange the banana cake on a plate, drizzle with coconut sauce, and sprinkle with crushed roasted peanuts and toasted sesame seeds. Serve and enjoy with your family.