Steamed banana and pumpkin rice cake with coconut milk (low FODMAP, gluten free, vegan)

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When I was a little girl in China, I often had white steamed sugar sponge cakes for breakfast – the cakes were cheap, warm and comforting, although the the cakes had little nutrition value.

The steamed cakes in this recipe are also warm and comforting – and gentle for your tummy.


Steamed banana and pumpkin rice cake with coconut milk (low FODMAP, gluten free, vegan)
Recipe is as follow:

(serves 4 as a low FODMAP recipe; the recipe makes 8-10 mini cakes)


– 1 cup rice flour
– 2 tsp baking powder (use gluten free baking powder for a gluten free option)
– 1 firm sugar banana (approx 200g), cooked & mashed
– 150g Jap pumpkin,diced, cooked & mashed
– 1/2 cup coconut milk (from can)
– 1/4 cup sugar
– pinch of salt
– a little oil (for brushing)
Also: 8-10 mini meat pie foil trays


Mix all ingredients in a bowl to form a batter; brush the mini pie trays with a little oil; spoon some batter in each tray; steam in a steamer for approximately 20-30 minutes depending on the size of the individual cakes; a cake is ready when you insert a skewer into the center, it comes out clean; serve warm.

You can also cook the cakes in microwave – I used ramekins loosely lined with baking paper. The time required depends on your microwave and the size of the ramekins you use – with my 1100w microwave it took 4 minutes on medium for 2 cakes. Although the cakes cooked by the microwave do not look as good as the steamed ones, they taste just as nice.

You can also make pan cakes with the batter – delicious.






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