Ideally, this snack is sold wrapped in banana leaf to get the perfect fragrant, but I was too lazy to do all the hassle of wrapping furthermore I don't have it ready at home so I just steamed the whole thing in a square pan layered by a heatproof plastic and cover the top with another layer
It still tasted yummy, especially with the banana oh so sweet, but the next time I make these, I will definitely replace the plastic with banana leaf - at least some fragrant will still linger even though it's just a layer at the top and bottom - and it's not a hassle at all for sure :)
What you need:
200g rice flour
30g sago flour
120g sugar
1/4 tsp salt
2 pandan leaves - tied together
800ml coconut milk (I mixed 500ml Kara coconut milk with water)
pisang raja - steamed , peeled and halved
Mix rice flour with half portion of the coconut milk - set aside
Boil the remaining coconut milk, mix with salt and pandan leaves
Add in the flour mixture, stir continuously til thick
Off heat, add in sago flour bit by bit slowly while stirring continuously til forming a smooth thick paste
Pour half the batter on a square pan laid with banana leaf, arrange bananas, pour the remaining batter on top of the bananas, and cover the top with a layer of banana leaf
Steam on high heat for 30minutes
Let cool and cut
Yum! It tasted the same - if not better - as Bengawan Solo's one *grin*
i heard of this nagasari and i thought it's a thai dessert, this sounds delicious and filling too! still looks good without the banana leaves!
ReplyDeletehi Lena, yes its Indonesian snack actually :)
ReplyDeletewith banana leaves definitely more fragrant but taste is as yummy :)