Authentic Indonesian Nagasari Recipe: A Delicious Traditional Banana and Coconut Delight

Ingredients

  • 150 grams of rice flour
  • 50 grams of corn flour
  • 1 liter of coconut milk
  • 200 grams of sugar
  • 1/2 teaspoon of salt
  • 2 bananas, cut into small pieces
  • 1 teaspoon of vanilla essence
  • 20 pieces of banana leaves, for wrapping

Steps and instructions

  1. Mix the rice flour and corn flour together in a large bowl.
  2. Slowly add the coconut milk to the flour mixture while stirring continuously to prevent lumps.
  3. Add the sugar and salt to the mixture and stir until completely dissolved.
  4. Place the mixture over medium heat and cook until it thickens. Remember to stir continuously.
  5. Turn off the heat and add the vanilla essence. Stir well.
  6. Lay a banana leaf flat and spoon a small amount of the mixture onto the center of the leaf.
  7. Place a piece of banana on top of the mixture and then cover it with more mixture.
  8. Fold the banana leaf into a tight package, making sure the mixture is completely enclosed.
  9. Repeat this process until all the mixture and bananas have been used.
  10. Steam the wrapped packages in a steamer for about 15-20 minutes.
  11. After steaming, let the packages cool down before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the flour and coconut milk.
  • Stirring Spoon - A spoon for stirring the mixture while cooking.
  • Steamer - A steamer to steam the wrapped packages.
  • Knife - A knife to cut the bananas into small pieces.
  • Banana Leaves - Banana leaves are used to wrap the nagasari.

Recipe variations

  • Use pandan leaves to infuse the coconut milk for a fragrant twist.
  • Replace the rice flour with glutinous rice flour for a chewier texture.
  • Add grated coconut to the filling for added richness and flavor.
  • Instead of bananas, use other fruits like jackfruit or mango as the filling.
  • Experiment with different sweeteners like palm sugar or maple syrup.
  • For a savory version, substitute the sugar with salt and add minced shallots and garlic to the filling.
  • Make a vegan version by using plant-based milk, such as coconut or almond milk, instead of coconut milk.
  • Add a hint of spice by incorporating cinnamon or cardamom into the filling.
  • Try using banana leaves to wrap the mixture instead of banana leaves for a more traditional presentation.
  • Include finely chopped nuts, such as roasted peanuts or cashews, in the filling for added crunch.

Recipe overview

Nagasari is a traditional Indonesian dessert made from rice flour, coconut milk, sugar, and filled with slices of banana. It's a popular snack that is usually wrapped in banana leaves and then steamed until cooked. This recipe provides clear, step-by-step instructions on how to make this classic sweet treat. The cooking process involves making a custard-like mixture, wrapping it with banana slices in banana leaves and steaming them. The result is a delicious and soft snack with a sweet banana filling. It’s a fascinating culinary experience that combines the pleasure of cooking and the joy of tasting a traditional Indonesian dessert. Enjoy!

Common questions

  1. Can I use regular flour instead of rice flour? No, rice flour is necessary to achieve the proper texture and taste of Nagasari.
  2. Can I substitute coconut milk with another type of milk? Coconut milk is a key ingredient in Nagasari and provides its distinctive flavor. It is not recommended to substitute it with another type of milk.
  3. Can I use other fruits instead of bananas? While bananas are traditional and widely used in Nagasari, you can experiment with other fruits if desired. However, the taste and texture may differ from the authentic Nagasari.
  4. Can I skip steaming and bake the Nagasari instead? Steaming is essential to cook the Nagasari evenly and achieve the desired texture. Baking may alter the results and is not recommended.
  5. Can I refrigerate the Nagasari? Yes, you can refrigerate Nagasari for up to 2-3 days. However, it is best enjoyed when served fresh.

Serving dishes and utensils

  • Steamer - A pot or steamer basket used for steaming the Nagasari.
  • Large Bowl - A bowl for mixing the rice flour, corn flour, and coconut milk.
  • Spoon - A utensil for stirring the mixture and ensuring it is well combined.
  • Knife - Used for cutting the bananas into small pieces.
  • Banana Leaves - Used for wrapping the Nagasari before steaming.

Origin stories

Nagasari, a traditional steamed cake made from rice flour, coconut milk, and sugar, hails from the beautiful archipelago of Indonesia. This delightful dessert is often wrapped in banana leaves, which not only serve as a bio-degradable packaging, but also imbue the cake with a certain aroma and flavor that is distinctively tropical. The heart of Nagasari lies in its center – a slice of banana hidden like a precious treasure. The practice of wrapping foods in banana leaves is a symbol of respect for nature prevalent in many Indonesian dishes. The humble Nagasari, with its simple ingredients and preparation, captures the soul of Indonesian cuisine - unpretentious, communal, and deeply in tune with nature. Each bite takes you on a journey, a taste adventure to the lush, palm-fringed islands of its origin.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.