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Apam Pisang (Steamed Banana Cake)

Soft, moist and fluffy Apam Pisang, steamed instead of baked for an extra tender texture.Topped with banana slices and Biscoff crumbs — perfect for tea time or kids’ snack.

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: asian
Ingredients Method Notes

Ingredients
  

Ingredients
  • Dry Ingredients
  • 2 cups all-purpose flour tepung gandum
  • 1 tsp baking powder
  • 2 tsp baking soda
Wet Ingredients
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 3 eggs
  • 400 g ripe bananas mashed
Topping
  • Biscoff crumbs
  • Banana slices

Method
 

  1. Prepare steamer and bring water to a boil. Wrap the steamer lid with a cloth to prevent water droplets from dripping onto the cake.
  2. Grease a round or square heatproof pan and line the bottom with parchment paper if desired.
  3. In a bowl, sift together flour, baking powder and baking soda. Set aside.
  4. In another bowl, whisk oil and sugar until well combined.
  5. Add eggs one at a time and mix well.
  6. Stir in mashed bananas until smooth.
  7. Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
  8. Pour batter into prepared pan.
  9. Top with banana slices and sprinkle Biscoff crumbs.
  10. Steam over medium heat for 35–45 minutes, or until a skewer inserted in the center comes out clean.
  11. Remove from steamer and let cool before slicing.

Notes

  • Make sure water is boiling before placing the cake inside.
  • Do not open the lid too often while steaming.
  • If using smaller pans, reduce steaming time.
  • Best served slightly warm.