What if we had the option to not consume gluten flour? I think it's not always about being tortured because of thinking about the bad risks experienced worse if consuming gluten flour.
Indeed, currently I try as much as possible to avoid gluten cakes, also daily menus such as fritters. Instead I usually use rice flour, or cornstarch.
Actually it's a bit tricky to determine the mixture of cakes without gluten flour. Indeed, the fluffy and moist texture is difficult to get without gluten flour but the taste is not bad at all.
So, this time, I will make steamed gluten free flour cakes with some favorite fruits. Because in my new place I don't have an oven, so I only steam the cakes. The result is a bit moist but it tastes great and even the cake doesn't go stale for almost 3 days 😊
THE INGREDIENTS
- 250 grams of apples
- 2500 grams of ripe bananas
- 150 grams of mid young coconut flesh, grated
- 3 tablespoons of rice flour
- 50 ml of water
- 2 tablespoons of vegetable oil
- 1/2 teaspoons of salt
- 50 grams of brown sugar
Cooking Instructions
I prepared the coconut first to be grated I grated it manually because I wanted to get the texture of shredded coconut.
Before I grated the coconut flesh, I first peeled the skin of the coconut flesh which is a bit hard so that later the grated coconut flesh will be good and will not interfere with the texture of the final cake.
Then I grated the coconut slowly. I was very careful when doing this job because my grater was very sharp for grating coconut.
After I finished grating the coconut meat, I also grated the apple. I peeled the apple skin first and didn't include it in the cake batter. Of course I will use the apple skins for compost in my garden.
But if you have a food processor you can crush the apple and coconut at once. So it will save energy.
In another bowl, I made mashed bananas. Then I added two eggs to the mashed banana.
Also, I added other ingredients, brown sugar, salt and water. I mixed them evenly.
I then added shredded coconut after the cake batter was mixed evenly beforehand.
I continued to add rice flour then I mixed it evenly again until there were no lumps of rice flour.
I entered the final stage of the cake batter, which was adding two tablespoons of vegetable oil. And then the cake dough is ready to be steamed.
I have prepared the steamer beforehand and I steamed the cake dough for 25 minutes.
THE RESUTLS
Remove the cake from the stem tool after steaming for 25 minutes. I did not cut the steamed cake immediately. I let the cake cool down and then carefully removed the cake from the container.
I am grateful that this cake that I made for the first time with a combination of several fruits actually worked well. And the pieces of cake can be removed from the steamer container nicely.
I do admit that the texture of this cake is a little wet. This is because this cake is not baked but steamed.
I think this is good because with simple tools and gluten free I can produce delicious cakes. Do you want to try this cake or have you ever made similar cakes?
Best Regards,
Anggrek Lestari
Who is Anggrek Lestari?
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