Rice cake with banana

• 250 g (8 oz) rice flour
• 60 g (2

Sift the rice flour and cornflour together into a mixing-bowl, and add a pinch of salt. Heat the santen in a saucepan with the sugar; stir until the sugar is dissolved, but do not let the santen boil. Peel the bananas and cut each one into three, crosswise. Then cut each piece of banana lengthwise in