Indonesian rice flour cake with jackfruit

Redefining Recipes for the Digital Age

Ingredients

Steps

Wash and cut the jackfruit into cubes.
Prepare tapioca flour and rice flour in a container.
Put the thick coconut milk into a pan, add 300ml of clean water little by little while stirring, then...
Add 1/4 salt and stir until the thick coconut milk is mixed evenly then
Add a little of the coconut milk to the bowl containing the rice flour and tapioca flour. Stir until the flour is all mixed with the coconut milk. If necessary, you can strain it, friends.
Put the tapioca flour and rice flour liquid into a pan containing coconut milk.
Add pandan leaves before cooking
Cook over low heat, stirring constantly
Add 2 tbsp granulated sugar
Use low heat to cook if you want it fast and stir continuously until it thickens, cook for 3-4 minutes.
After it thickens, turn off the heat and remove the pandan leaves.
Add the sliced jackfruit to the dough, here I left a little for sprinkling on top of the dough before steaming.
Stir again
Pour the mixture that has been mixed with jackfruit slowly and spread evenly, then continue to the next step.
Sprinkle the sliced jackfruit on top of the dough.
Add water to the steamer container
Cover and put the water container in its place before the steaming process and
Cover the pan containing the mixture and put it in the steamer.
Steaming here takes 50 minutes using cold water because the lid of the pan is glass so it takes a while, friends. Steaming time varies depending on the pan and the thickness of the cake.
Before removing it, try piercing it with a satay stick or other tool. Once it feels like it's not sticking, it means it's cooked properly. Remove it, add pandan leaves for decoration.
After it has cooled, cut the jackfruit nagasari cake and it is ready to be served.