Kue Nagasari [ Steamed Banana Snack ]

Nagasari is a traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana. It is usually wrapped in banana leaves before being steamed, or prepared with pandan that gives it aroma. It is commonly eaten as a snack in Indonesia where it is also known as kue bandang-bandang by Bugis people. Sometimes it is simply called as kue pisang (banana cake).
Nagasari sometimes appear in different colors, with white being its normal color. Red Nagasari contains palm sugar, blue one has Clitoria ternatea for coloring, and green one uses Pleomele angustifolia (syn. Dracaena angustifolia). Kue Nagasari is commonly sold in Indonesian traditional market as one of jajan pasar (market munchies), sold together with other popular traditional cakes such as klepon, onde-onde, bika Ambon, lapis legit and pastel.

Ingredients

• 3 banana, cut into 6 each
• 350 grams of rice flour
• 50 grams of tapioca flour
• 1 liter of thick coconut milk
• 3 tablespoons white sugar
• 2 pieces of pandan leaf
• 1 / 2 teaspoon salt
• Banana leaves for wrapping

How To make

1. For leather, combine rice flour and tapioca flour, until smooth filter. Add 100ml coconut milk and stir until blended. Set aside.
2. 900ml coconut milk cooked with white sugar, pandan leaf and salt over a medium heat until boiling. Remove, allow to steam heat is lost and pour into flour mixture, stirring until blended. Set aside.
3. Cut the bananas into 2 parts and then cut into pieces along 5cm. Set aside.
4. Then prepare the banana leaves that had been cleaned, take 2 tablespoons of the dough leather, the contents of banana slices, then wrap neatly. Do it until all consumables. Nagasari steamed cake for 25 minutes until cooked. Remove and serve

Categories: Sweet Desserts