Nagasari pisang is a classic Indonesian sweet snack consisting of little packets of banana leaves that contain steamed cakes of coconut milk thickened with flour, stuffed with sliced bananas.
- 100g rice flour
- 20g tapioca flour
- 30g sugar
- ½ tsp salt
- 400ml coconut milk
- 4 small ripe bananas
- 4 banana leaves
- Mix the rice flour, tapioca flour, sugar, salt, and coconut milk in a large cooking pan.
- Stir until the mixture becomes smooth.
- Heat the cooking pan over low heat. Stir continuously until the mixture coagulates into a smooth, solid ball, about 15 min. Turn off the stove.
- Meanwhile, slice each banana into two, and then into approx 2-3″ long pieces.
- Put aside 4 banana leaves, and cut into squares approximately 12” by 12”. Put a smaller piece of banana leaf about 4″ x 4″ in the middle of each larger leaf.
- In the centre of each banana leaf, place a tablespoon of the coconut/flour mixture.
- Take a piece of the banana and place it in the centre of the banana leaf, on top of the mixture.
- Press the banana into the flour. If any part of the banana is exposed, cover with flour.
- Cover the banana/flour by folding the banana leaf tightly, making sure the filling isn’t exposed, to form a little banana leaf packet.
- Repeat this for all the banana leaves.
- Steam the banana leaf packets for 20 minutes.
- Serve immediately, or refrigerate to enjoy them cold!
- You can then proceed to eat Nagasari hot, or keep it in the fridge and have it cold. In the fridge, it can last up to a week.
Keywords: Non-spicy, Tapioca, rice flour