📝 About This Recipe
Nagasari is one of Indonesia’s most beloved 'Jajanan Pasar', a timeless classic consisting of a delicate, silky rice flour batter infused with rich coconut milk. At its heart lies a sweet, perfectly ripened slice of banana, all encased in a banana leaf and steamed until the flavors of pandan and coconut meld into a fragrant embrace. This snack is a masterclass in texture—soft, slightly chewy, and incredibly creamy—making it the perfect comforting treat for any time of day.
🥗 Ingredients
The Batter Base
- 250 grams Rice Flour (high quality, sifted)
- 50 grams Tapioca Flour (provides a subtle chewiness)
- 150 grams Granulated Sugar (adjust slightly based on banana sweetness)
- 1/2 teaspoon Salt (fine sea salt)
- 800 ml Coconut Milk (thick, fresh or canned high-fat coconut milk)
- 3 pieces Pandan Leaves (tied into knots)
- 1/4 teaspoon Vanilla Extract (optional, for extra aroma)
The Filling and Wrapping
- 4-5 pieces Ripe Bananas (preferably Pisang Raja or Pisang Kepok, sliced diagonally)
- 15 pieces Banana Leaves (cut into 20x25cm rectangles, cleaned and softened)
- 1 Kitchen String or Toothpicks (optional, for securing the ends if not folding tightly)
👨🍳 Instructions
-
1
Prepare the banana leaves by wiping them clean with a damp cloth. Briefly pass them over an open flame or dip them in boiling water for 5 seconds until they turn a darker green and become pliable; this prevents them from cracking during folding.
-
2
Slice the bananas diagonally into pieces about 1 cm thick and set them aside. If using Pisang Kepok, you may want to steam them for 5 minutes first to ensure they are soft, though this is optional.
-
3
In a large heavy-bottomed saucepan, combine the coconut milk, granulated sugar, salt, and knotted pandan leaves.
-
4
In a separate bowl, whisk together the rice flour and tapioca flour. Gradually pour about 200ml of the coconut milk mixture into the dry flours, stirring constantly to create a smooth, lump-free slurry.
-
5
Bring the remaining coconut milk in the saucepan to a gentle simmer over medium heat, stirring occasionally to prevent the coconut milk from breaking.
-
6
Once simmering, lower the heat to low. Slowly whisk the flour slurry into the hot coconut milk. Add the vanilla extract if using.
-
7
Continue to cook the mixture over low heat, stirring vigorously and constantly with a wooden spoon. The batter will thicken rapidly into a heavy, smooth, and glossy paste.
-
8
Remove the saucepan from the heat once the batter is thick enough to hold its shape. Remove and discard the pandan leaves. Let the batter cool slightly so it is easier to handle.
-
9
To assemble, lay a piece of banana leaf flat. Place about 2 tablespoons of the cooked batter in the center and flatten it slightly.
-
10
Place a slice of banana in the middle of the batter, then top with another tablespoon of batter to completely cover the banana.
-
11
Fold the bottom of the leaf over the filling, then the top, creating a tight cylinder. Fold the left and right ends underneath the package to seal it.
-
12
Arrange the wrapped parcels in a steamer basket, seam-side down, making sure not to overcrowd them so the steam can circulate.
-
13
Steam over medium heat for 25-30 minutes. You will know they are done when the banana leaves have turned an olive-brown color and the aroma is irresistible.
-
14
Remove from the steamer and let them cool completely at room temperature. The Nagasari will firm up as it cools, achieving its signature silky texture.
💡 Chef's Tips
Always use very ripe bananas for the best natural sweetness and soft texture. If you cannot find banana leaves, parchment paper can be used, though you will miss the distinct herbal aroma. Ensure you whisk the flour slurry thoroughly before adding it to the pot to avoid lumps in your Nagasari. Don't skip the tapioca flour; it provides the essential 'elasticity' that prevents the cake from being too crumbly. Store leftovers in the refrigerator for up to 3 days, but re-steam them for 5 minutes before serving to restore the softness.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Javanese jasmine tea or black coffee. Arrange them on a bamboo platter for an authentic Indonesian 'tumpeng' or snack spread appearance. Pair with other 'Jajanan Pasar' like Klepon or Kue Lumpur for a traditional afternoon tea. For a modern twist, serve with a small dollop of salted coconut cream on the side. These make excellent lunchbox treats as they are naturally self-contained in their leaf wrappers.