Nagasari - Traditional Indonesian Steamed Banana Rice Cake

Made from rice flour, coconut milk, bananas, sugar and salt; and wrapped in banana leaves - it's a wonder how the simple ingredients can produce such a delicious dessert! I have made this traditional cakes many times, and I find adding a little more salt to the mixture brings out the intense flavor of the rice cake.

And the best part about making these cakes are they only take 10 minutes to prepare. Try it, I'm sure you are going to enjoy this traditional Indonesian dessert.

Thank you Siti for the Nagasari recipe.

If you don't have banana leaves to wrap the cakes, here's another version how you can enjoy this traditional rice cakes.

Servings: 12 parcels
Preparation time: 10 minutes
Steam time: 25 minutes

Comments:
There are no special ways of wrapping the rice cakes in banana leaves. Wrap it in the style that best suits you.

Ingredients:
5 ripe bananas (suitable for steaming such as pisang raja, pisang nangka, etc)
1 cup rice flour
2 cups coconut milk, squeezed from 1 grated coconut
2 tablespoons castor sugar
1 teaspoon salt
Banana leaves, for wrapping

Directions:
1. Slice bananas lengthwise into half.
2. Combine flour, coconut milk, sugar and salt in a pot. Cook over low heat, constantly stirring until mixture is very thick, smooth and puddingy in texture.
3. Spoon approximately 1-2 tablespoons of mixture onto banana leaf. Place a slice of banana on mixture, and cover banana with another 1-2 tablespoons of mixture.
4. Wrap mixture with banana leaves neatly.
5. Steam over medium heat for 25 minutes or until cooked. Serve warm or cold.

P.S. Let me know how this steamed banana rice cake (nagasari) turned out. Please click here to comment.

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