Nagasari is a traditional steamed cake made from rice flour, coconut milkand sugar, filled with slices of banana.[2] It is usually wrapped in banana leaves before being steamed, or prepared with pandan that gives it aroma.[3]It is commonly eaten as a snack in Indonesia[4] where it is also known as kue bandang-bandang by Bugis people. Sometimes it is simply called as kue pisang (banana cake). - Source Wikipedia
First time making this.I'm not a fan actully but husband love it. And I know much later the reason he love it is because of the banana... and not because he love the kueh.. Duh.
I remember mak long from hubby side making this and I recall how simple it is. So thanks to Mr Google, I found a few recipe which interest me. After re-reading a few, I decided to follow CMG recipe.
It was National Day that day. So off to the market I went looking for Pisang Raja. Hubby said to get pisang raja. They were out of Pisang Raja so I got Plantain instead.
Psst: First time going to wet market without husband heheh I'm a bit lost as to where to find this shop and that shop. Since I'm there, I top up my stock of abu chang as well and bought some Sago.
Here's the recipe from CMG. I always has great success following his recipe.
Ingredients
1 cup rice flour
5 cups coconut milk
2 tablespoon corn flour
2 tablespoon sugar (I added another tablespoon more cos the Plantain I bought wasn't sweet)
1/2 teaspoon salt
Pisang Raja, Slice each to half (I used pisang tandok / Plantain as I couldn't find Pisang Raja)
Banana leaf
Method
1) Mix rice flour, coconut mil, sugar, salt and corn flour. Mix well using whisk. Sieve the batter to remove lumps. Pour into pot. Stir without stopping on medium low heat till thick and gooey. Off the heat and let is cool slightly.
2) Take a piece of softened banana leaf, (the recipe doesn't mentioned the size and I forgot to measure mine also ishhh) . Add 1 1/2 tablespoon cooked mixture, add piece of banana, cover with another spoonful of mixture on the banana. Wrap it
3) Steam on rolling boilling water for 30mins or till cook. Leave it to cool completely.
Note
It's pretty simple to make. As off other kueh using banana leaves, I don't like the part that I need to dip the banana leaves in hot water to soften it so that the leaves will not tear during wrapping. I did that for the first few pieces, I find this slowed me down so I cheated by dumping the whole lot of leaves into microwave and nuke them for 30secs :p.
Anyway, here's the outcome. I didn't try if immediately as I was late for my date with husband. I packed a few pieces for when we had our mini National day fireworks viewing picnic at The Lawn.
The taste is there... but the wrong place to eat. My hands all messy cos need to unwrap the banana leaf and such and I didn't bring wet tissue hehhhe
On side note, Happy Birthday Singapore. I'm proud to call Singapore my home.
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