Ingredients with Measurements:
- 500g glutinous rice flour
- 500ml coconut milk
- 250g palm sugar, grated
- 1/2 tsp salt
- 2 pandan leaves, tied into a knot
- 2 ripe bananas, sliced
- Banana leaves, cut into 10cm x 10cm squares
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, coconut milk, salt, and pandan leaves. Mix well until smooth.
2. In a saucepan, melt grated palm sugar with a little bit of water until it becomes a syrup.
3. Add the sliced bananas into the syrup and cook for 2-3 minutes until the bananas are soft and coated with the syrup.
4. Remove the pandan leaves from the rice flour mixture.
5. Take a piece of banana leaf and spoon 1 tablespoon of the rice flour mixture onto it.
6. Place a slice of banana on top of the rice flour mixture.
7. Spoon another tablespoon of the rice flour mixture on top of the banana slice.
8. Fold the banana leaf to form a small package and secure it with toothpicks.
9. Repeat the process until all the rice flour mixture and banana slices are used up.
10. Steam the packages for 20-25 minutes until cooked.
11. Remove from the steamer and let cool.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
10 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 43g
Protein: 3g
Fiber: 1g
Substitutions for ingredients:
- You can substitute palm sugar with brown sugar or regular granulated sugar.
- If you can't find pandan leaves, you can use vanilla extract as a substitute.
Variations:
- You can add grated coconut to the rice flour mixture for added texture.
- You can use other fruits such as jackfruit or mango instead of bananas.
Tips and tricks:
- Make sure the banana slices are not too thick, or they will take longer to cook.
- Use a spoon to spread the rice flour mixture evenly on the banana leaf.
- Make sure the toothpicks are secure to prevent the packages from opening during steaming.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the packages again for 5-10 minutes until heated through.
Presentation ideas:
Arrange the packages on a plate and garnish with grated coconut or chopped nuts.
Garnishes:
Grated coconut, chopped nuts
Pairings:
Kue Nagasari goes well with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the rice flour mixture is too thick, add a little bit of water to thin it out.
- If the banana slices are too big, they will not cook through. Make sure to slice them thinly.
Food safety advice:
Make sure the banana leaves are clean and free from any dirt or debris before using them.
Food history:
Kue Nagasari is a traditional Indonesian snack that originated from Java. It is made from glutinous rice flour, coconut milk, and palm sugar, and is usually steamed in banana leaves.
Flavor profiles:
Kue Nagasari has a sweet and slightly nutty flavor from the coconut milk and palm sugar. The banana adds a fruity and creamy texture to the snack.
Serving suggestions:
Serve Kue Nagasari as a snack or dessert. It is best enjoyed warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian