Nagasari - Coconut and Rice Flour Cake Stuffed with Saba Banana

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 12


  • 1 can (400 ml) coconut milk
  • 100 gram rice flour (Indonesian: tepung beras)
  • 50 gram tapioca starch
  • 100 ml tablespoon water
  • 75 gram sugar
  • 1/2 teaspoon salt
  • 2 saba banana, cut each diagonally into 12 slices
  • 12 8"x8" banana leaves, washed and wiped clean


  1. Stir coconut milk and rice flour in a saucepan until smooth. Cook over medium heat while stirring the mixture continuously until it turns into a thick paste. Quickly remove the saucepan from the heat.
  2. Stir tapioca starch and water into a smooth paste and pour it into the rice flour mixture. Add salt and sugar. Mix well.
  3. Prepare a steamer over medium heat with about 2 inches of water.
  4. Scoop two tablespoons of the rice flour mixture onto the center of a banana leaf, add a slice of banana and push it into the rice flour mixture. Fold into a nice packet. Repeat to make a total of 12 banana leaf packets.
  5. Place the wrapped cakes into a steamer basket and steam for 25 minutes.
  6. Remove the cakes from the steamer and set them aside to cool to room temperature before serving them.

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