Steamed Banana cakes

Ingredients:
(A)

• 500g overripe bananas, mashed
• 2 tsp baking soda
• 250g sugar; you can reduce it to 210~220g the next round. But, please take into consideration the sweetness of the bananas you're using and adjust the quantity of sugar accordingly.

(B)

• 250g cake flour
• 2 tsp baking powder
• 1 tsp cinnamon powder
• 1 tsp banana essence; PLEASE reduce it to a drop or even none ... especially when you detest artificial banana taste, smell and etc.)
• 150ml neutral-flavored oil

Preparation

1. Combine (A) together and set the mixture aside for one hour to "proof" it; in the meantime, combine (B) together and sift once, set aside for use later
2. Add in the sugar to the banana mixture and stir them up a little. Then, sift the dry ingredients onto the wet mixture, apply a little bit of the banana essence along the way, and lightly stir to incorporate them thoroughly by hand with help from a wooden spoon/fork/whisk/a pair of chopsticks.
3. Keep the mixture aside for another one hour to "proof" it

Lastly, fold in the oil to the batter till just well-blended; set it aside to rest for 10 minutes

1. Divide the batter evenly among muffin or cupcake tins that have been lined with paper cups--each should be filled with batter till around 80 percent full
2. In the meantime, prepare the steamer by bringing the water within it to a full rolling boil over high heat.
3. Steam the cakes over high heat for 15 minutes or till they're test done--the surface of each cake should look somewhat like the Chinese fatt gou, or Chinese steamed rice cakes, with the "smile" cracked wide open on top of each cake

• The duration for cooking time varies depending upon the size of the cakes. So, please adjust it accordingly.

1. Remove the cakes from the steamer; turn off the heat.
2. Let them cool slightly to serve them warm, or you can also let them cool to room temperature before serving

These appam are best served within two days after you made them.