์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Taro and Banana Cake with Coconut Milk
A moist and flavorful cake made from mashed taro and ripe bananas, enriched with creamy coconut milk. This dish highlights the staple ingredients of the FSM and offers a delightful balance of earthy and sweet flavors.
๐ง ์ฌ๋ฃ
- 500 g Taro root(peeled and boiled until tender)
- 3 large Ripe bananas(mashed)
- 400 ml Full-fat coconut milk
- 150 g Granulated sugar(adjust to taste)
- 2 large Eggs
- 200 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 1 tsp Vanilla extract
- 50 g Butter(melted, for greasing)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 180ยฐC (350ยฐF). Grease a 20cm (8-inch) round cake pan with butter.
- 2
In a large bowl, mash the boiled taro root until smooth. Add the mashed bananas, coconut milk, sugar, eggs, and vanilla extract. Mix well until combined.
- 3
In a separate bowl, whisk together the flour, baking powder, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 5
Pour the batter into the prepared cake pan and spread evenly.
- 6
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the taro is cooked very well to avoid any throat irritation from undercooked starches.
- โUse very ripe bananas for maximum sweetness and flavor.
- โAdjust sugar to your preference, as banana sweetness can vary.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a sprinkle of shredded coconut on top before baking for extra texture.
- Incorporate a pinch of nutmeg or cinnamon for added warmth.
- Serve with a drizzle of extra coconut milk or a dollop of whipped cream.