Nagasari Cake

Redefining Recipes for the Digital Age

Ingredients

Cook the dough: Mix coconut milk (200 ml coconut milk + 500 ml water), sugar, salt, and pandan leaves. Cook until boiling while stirring slowly so that the coconut milk does not split. Remove and let stand until warm.
Mix the flour; In a bowl, mix the rice flour and tapioca flour. Pour in the warm coconut milk little by little while stirring until the dough is smooth and without lumps.
Cook the mixture; Cook the mixture again over low heat while continuing to stir until it thickens and bubbles. Remove and let stand for a while.
Bananas that have been peeled and sliced obliquely
Wrap the cake; Take a piece of banana leaf, add 2 tablespoons of dough, spread it evenly. Put 1 piece of banana in the middle, then cover with a little more dough.
Then we fold it like this, do it until the dough runs out.
Prepare a pan for steaming, add enough water and wait for the water to boil.
Add the nagasari, steam the nagasari for ±25 minutes until cooked.
Lift and serve