Steamed Banana Pudding with Honey Ginger Cream (พุดดิ้งกล้วยหอมนึ่งซอสน้ำผึ้งขิง)

1.Prepare 8 heatproof pudding moulds or ramekins. Lightly grease with cooking spray and set aside.

2.Sift together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the mashed banana, milk, and vanilla extract. Set aside.

3.Cream the rice bran oil shortening, butter, brown sugar, and sugar together until light and fluffy.

4.Add the eggs one at a time, mixing well after each addition.

5.Add one-third of the flour mixture and mix until combined. Add half of the banana mixture, followed by another third of the flour mixture, the remaining banana mixture, and finally the remaining flour mixture. Mix until just combined.

6.Divide the batter evenly among the prepared moulds, about 70 g per mould. Top each pudding with a slice of banana.

7.Cover each mould with aluminium foil and steam over medium heat for about 18 minutes, or until fully cooked. Allow to cool slightly.

8.To make the honey ginger cream sauce, whisk together the egg yolks, honey, sugar, and ground ginger. Add the whipping cream and mix well. Cook gently over low heat, stirring constantly with a spatula until the sauce thickens slightly. Remove from the heat and strain until smooth.

9.Serve the warm steamed banana puddings with the honey ginger cream sauce.