Peel the bananas and slice them thinly.

Marinate the bananas with 2 tablespoons of sugar for about 15 minutes.

Mix the tapioca starch with water, then add the bananas and mix well. Add 2 more tablespoons of sugar and salt.

Add 1/3 cup (about 70 ml) of coconut milk to the mixture and mix well.

Grease a mold with a layer of cooking oil to make it easier to remove the cake once cooked. Steam the cake for about 20 minutes until done.

Mix the remaining coconut milk with an additional 1/2 cup (about 100 ml) of water, stir well, and heat. Add pandan leaves for fragrance, then add 1 tablespoon of sugar. Mix about 2 tablespoons of tapioca starch with a little water and pour it into the coconut milk mixture. Once it boils again, turn off the heat and remove the pandan leaves.

This will be the coconut milk sauce to serve with the cake.

Once the cake is cooked, let it cool, remove it from the mold, drizzle with coconut milk sauce, and enjoy.

Surprisingly delicious! Let's make and enjoy the cake together.