Among the many traditional Indonesian kue basah with banana, nagasari is probably the most widely known and most popular across the archipelago. It has come to the point where if you somehow forget the name of the cake and just ask for kue pisang (i.e. banana cake), you are almost guaranteed to get this cake. Nagasari is slightly more complicated compared to barongko, but the skill level needed to perfectly wrap the cake with a banana leaf should be easy enough for even beginners to pull off. Ah, before I forget, make sure that you get rice flour, and not glutinous rice flour. Sometimes people tend to confuse between the two and end up with the wrong flour.
Nagasari - Coconut and Rice Flour Cake Stuffed with Saba Banana
- 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 diagonally into 12 equal slices
- 12 8"x8" banana leaves, washed and wiped clean
- Mix together coconut milk and rice flour in a sauce pot. Cook on medium heat until thickened into a really thick paste, stir continuously. Take off from heat.
- Mix tapioca starch and water, stir well. Then pour into the coconut milk and rice flour mixture, along with sugar and salt. Mix well.
- Prepare a steamer.
- Scoop 2 tablespoon of coconut milk and rice flour mixture onto the center of banana leaf, add 1 slice of saba banana and push into the coconut milk mixture. Fold into a nice packet. Repeat until all mixture is used up.
- Place the wrapped cakes into steamer. Steam for 25 minutes.
- Take the cakes out from the steamer. Let them cool completely in the fridge. Serve at room temperature or chilled.