One of the biggest problems I have had since starting my diet is what to have for a nibble!! I buy seaweed but that doesn’t do it for me. I also nibble on fruit but then I made up this cake – and I am fine. I had never really thought of making cakes because they require eggs until I discovered that vegans could bind foods without eggs. And the solution I liked best was bananas with wholewheat flour, both of which I can get locally, and then I went from there. I am so pleased with this cake that I have bought gadgets to cook it with, one gadget for pureeing and a cake mixer – typical of me a bit over the top.
Now there are standard ingredients to making the cake with a few variations.
Bananas and coconut milk
3 spoons of bpooi kaak
Step 1 In the mixing bowl make the coconut milk puree. I get the coconut milk from the market (hua ga ti), and then add ripe yellow bananas – two or three large or a bunch of small. For variation I can add other fruits such as mango or pineapple to the puree.
Step 2 Once pureed, add muesli, and mix throughly. The mixture thickens but it is not completely bound.
Step 3 Add dried fruit. I like the lanyai heeng, it always reminds me of Xmas cake. I add some raisins as
Step 4 Final thickening by adding 2 tablespoonfuls of wholewheat flour. Mix thoroughly and you should get good cake mixture ready for the oven.
I can’t help you with oven settings as I have a small tabletop oven. I have a small tray and I put the mixture in the tray sprinkling it with some black sesame seeds (to avoid osteoporosis). Then I stick it in the oven for 20 minutes. These cakes go off quickly so I keep three pieces in the fridge and put the rest in the freezer. Because of the ingredients these are a substantial nibble between meals and yet no health consequences – except take care with excessive amounts of coconut milk.
Posts Tagged ‘Recipes’
Posted by billzant on February 20, 2012