One Bite Banana Cake with Coconut Custard 一口椰汁奶黃香蕉蛋糕

My friend was visiting us from Hong Kong and I said I will throw him a big party upon his arrival on FB before. I, my friend Christine and Chef Joe are planning for the party. And Christine decided we will have a Malaysian theme for our menu. I picked banana and coconut as main ingredients for my dessert.  And I will need to pick something that can easily served and enough for 30+ people. I started the research and found this recipe. The original recipe is for 8x250ml individual size cake. I changed a bit to make it one-bite size. 

Ingredients (Around 32-36 mini cupcakes one-bite size)

200 g unsalted butter, softened
200 g brown sugar
2 eggs
350 g (about 3) mashed bananas
200 g self-raising flour
1¼ tsp baking soda

Topping

150 g brow n sugar
2 bananas, sliced into 24

Coconut custard (I use only half of this recipe for 28-30 bite size cakes)

300 ml thickened cream
300 ml coconut milk
110 g  caster sugar
2 egg yolks
1 tsp vanilla extract

Instructions

Step 3

1. To make coconut custard, place cream and coconut milk in a saucepan over medium–high heat and bring to just below boiling point.
2. Place caster sugar, egg yolks and vanilla in a bowl, whisking to combine. Slowly add cream mixture, whisking constantly, then pour into a clean saucepan over medium heat. Cook, stirring, for 5 minutes or until custard is thick enough to coat the back of a spoon. Cool to room temperature, then cover surface with plastic w rap and chill until needed.
3. Preheat oven to 180°C. Grease 30 mini cupcakes pan. To make topping, place brown sugar and 1 tbsp water in a small saucepan over low heat, stirring to dissolve. Divide among prepared cupcake holes, then arrange 1 banana slice in base of each. Set aside.
4. Using an electric mixer, beat butter and brown sugar until pale and fluffy. Add eggs one at a time, beating well after each addition.
5. Beat in mashed bananas, then fold in flour and baking soda. Divide batter among cupcake holes, 
6. Place mini cupcake pan in a deep baking dish and pour in enough boiling water to come halfway up sides of pan. Bake for 25 minutes or until a skewer inserted in centre comes out clean. Turn out and serve with coconut custard.

Recipe adapted from: http://www.sbs.com.au/food/recipes/steamed-banana-cakes-coconut-custard-apam-pisang