Kue Nagasari (Indonesian Rice Flour Cake with Banana)
Course: Dessert, Snack
Cuisine: Indonesian
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 50 minutesminutes
Servings: 10- 12 pieces
Calories: 216kcal
Author: Marvellina
Kue Nagasari is rice flour and coconut milk batter with slices of banana are wrapped in banana leaves and then steamed, are favorites among many locals.
Peel the banana and slice about 1/2-inch thickness at an angle. Set aside. Cut out about 10 pieces of 6 x 6 inch square of banana leaves.
1 large very ripe banana
Some banana leaves are thick and rigid, you may need to boil it briefly in a hot water for 1 minute or so until it's soft and pliable. It they are manageable without boiling, just wipe it clean with damp cloth on both sides
Banana leaves for wrapping
Place all ingredients for batter in a saucepan and whisk until no lumps
125 gr rice flour, 40 gr tapioca flour, 600 ml coconut milk, 80 gr sugar, 1/4 tsp salt, 1 tsp vanilla extract
Put the saucepan on the stove on medium-low heat, turn on the heat and keep whisking. It may seem like nothing happens for the first 5 minutes, but keep whisking and you will start seeing some "curds". Keep whisking and the batter will thicken
Wrapping:
Get your steamer ready by bringing water to a boil. Spread about 2 Tbsp of the batter in the middle of the leaves. Place one slice or two of bananas on top and fold the two sides up continue with folding the other two sides down, as if you are wrapping a parcel
Steaming:
Steam the nagasari for about 10 minutes over medium heat. This cake can be served warm, at room temperature, or after being chilled in the fridge