Nisha Katona recipe: banana batter pillows

There are a good reasons why rice is at the heart of Eastern cuisine, says Author and Indian cookery expert Nisha Katona who serves up a delicious alternative to steamed pud with this recipe for banana batter pillows

Published: January 5, 2016
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1 Blend the rice flour, cornflour and three of the bananas with 100ml of the coconut milk. You want a smooth paste.

2 Heat the rest of the coconut milk in a heavy-based saucepan over a low heat, stir in half the sugar and keep stirring until it completely dissolves. Now pour in the banana blend, making sure the mixture is smooth.

3 Melt half the butter and brush the inside of four ramekins.

4 Slice the remaining banana into discs and divide among the prepared ramekins. Top with the batter. Wrap in greased foil.

5 Put the ramekins on a trivet in a large saucepan. Pour in boiling water to come halfway up the sides of the ramekins. Cover with a lid and cook over a low heat for 30-45 minutes, or until puddings are just set.

6 Meanwhile, mix the honey and remaining sugar in a small saucepan over a medium heat. Cook until lightly caramelised. Add the remaining butter and cream and simmer until smooth.

7 Turn out the puddings into bowls, if you like. I think they are best served with the honey sauce poured around them, but you can pour it over the top, if you prefer.

• Extracted from Pimp My Rice by Nisha Katona, published by Nourish Books, £20 hardback. To order your copy of Pimp My Rice at the special price of £16, please call 01206 255800 and quote ref SM2016. This offer is only available until 2 March.
Like this? See also:

• Nisha Katona recipe: Ants climbing trees

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin


  • 170g rice flour
  • 55g cornflour/cornstarch
  • 4 ripe bananas
  • 700ml coconut milk
  • 200g soft brown sugar
  • a pinch of salt
  • 175g/½ cup clear honey
  • 100g unsalted butter, diced
  • 100ml double or whipping cream
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