Ingredients?

120 grams of glutinous rice flour, 40 grams of cake flour

180-200 grams of warm water. Choose glutinous rice flour with different water absorbing abilities, weigh it yourself

60 grams of sugar and half a teaspoon of banana oil

Appropriate amount of cake powder (apply to the steamed dough)

How to make Cantonese-style banana cake?

Weigh the required ingredients and set aside

Melt the sugar and banana oil into the warm water and stir evenly

Mix the glutinous rice flour and cake flour slightly, then add a quarter of the warm water and pour in the flour inside, stir until it becomes fluffy, pour in warm water again, repeat the same operation, pour in warm water for the last time and knead thoroughly to form a ball. (It is not necessary to add all the warm water. It still depends on the absorption of the dough. If you feel that the glutinous rice flour is too sticky, you can apply some oil on your hands.)

Put the kneaded dough into the steamer. Steam for about 15 minutes. The time is just for reference. To check whether the dough is cooked, you can rub it in with chopsticks and take it out. If there is no flour on the chopsticks, it means it is cooked. If it is covered with flour, you need to steam for a while until the glutinous rice balls are cooked and take them out. .

Put a layer of pancake flour on the work surface, put the steamed glutinous rice dough on it, and use your hands (for hygiene reasons, wear gloves with your hands) to quickly roll the dough into a round shape with a diameter of 3 cm. Then cut into 8 cm long sections, and the sweet banana cake is ready.