Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/2 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 ripe bananas, sliced
- 4 pandan leaves, tied into a knot
- 1 cup grated coconut, steamed
Special Equipment Needed:
- Steamer
- Banana leaves or parchment paper
Step-by-Step Instructions:
1. In a mixing bowl, combine glutinous rice flour, water, coconut milk, sugar, and salt. Mix until smooth.
2. In a steamer, place the pandan leaves and banana slices. Steam for 5 minutes.
3. Take out the steamed bananas and mash them with a fork. Add the mashed bananas to the rice flour mixture and stir until well combined.
4. Cut banana leaves or parchment paper into 4-inch squares. Place a spoonful of the rice flour mixture onto the center of each square.
5. Fold the sides of the banana leaves or parchment paper to form a small package. Secure with toothpicks.
6. Steam the packages for 15-20 minutes until cooked.
7. Remove the packages from the steamer and let them cool.
8. Once cooled, remove the toothpicks and unwrap the packages.
9. Roll the packages in the steamed grated coconut.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 150
Fat: 6g
Carbohydrates: 24g
Protein: 2g
Fiber: 2g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Pandan leaves can be substituted with vanilla extract or pandan essence.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add a teaspoon of cinnamon powder to the rice flour mixture for a spiced flavor.
- Use different types of fruit such as mango or jackfruit instead of bananas.
Tips and Tricks:
- Make sure the banana slices are ripe and sweet for the best flavor.
- Use a fork to mash the bananas to avoid lumps in the mixture.
- If using banana leaves, soften them by briefly steaming or heating them over a flame.
Storage Instructions:
Store Pisang Nagasari in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat Pisang Nagasari in the steamer for 5-10 minutes until heated through.
Presentation Ideas:
Arrange Pisang Nagasari on a platter and garnish with fresh fruit or mint leaves.
Garnishes:
- Fresh fruit such as strawberries or kiwi
- Mint leaves
- Powdered sugar
Pairings:
- Hot tea or coffee
- Coconut water
- Fruit juice
Suggested Side Dishes:
- Indonesian fried rice (Nasi Goreng)
- Grilled chicken or fish
- Vegetable stir-fry
Troubleshooting Advice:
- If the mixture is too dry, add a little more water or coconut milk.
- If the mixture is too wet, add a little more glutinous rice flour.
Food Safety Advice:
- Make sure to steam Pisang Nagasari thoroughly to avoid any raw flour.
- Use clean and sanitized equipment and utensils.
Food History:
Pisang Nagasari is a traditional Indonesian dessert made from glutinous rice flour and bananas. It is commonly served during special occasions and celebrations.
Flavor Profiles:
Pisang Nagasari has a sweet and slightly nutty flavor from the coconut and a soft and chewy texture from the glutinous rice flour.
Serving Suggestions:
Serve Pisang Nagasari as a dessert or snack with hot tea or coffee.
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Region: Indonesian