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Steamed Banana Cakes Recipe – Resep Kue Nagasari

Steamed Banana Cakes Recipe - Resep Kue Nagasari

Steamed Banana Cakes Recipe – Resep Kue Nagasari

Bananas are the most widely available fruit throughout Indonesia, so it’s not surprising that they feature in many desserts and cakes.

Ingredients :

  • 6 small or 2 large ripe bananas
  • 11/4 cup (150 g) rice flour
  • 4 tablespoons mung bean flour or tapioca flour
  • 2 cups (500 ml) thin coconut milk
  • 1/4 cup (50 g) sugar
  • Pinch of salt
  • Twelve 7-in (18-cm) square pieces of banana leaf, for wrapping
  • Toothpicks, to fasten

Method :

  1. Peel and halve each small banana or if using large bananas, slice each diagonally into six 1/2-in (1-cm) thick slices. Set aside.
  2. Combine both types of flour and 11/2 cups (325 ml) of the coconut milk in a bowl and mix into a smooth batter, free of any lumps. Set aside.
  3. Combine the remaining coconut milk, sugar and salt in a saucepan, and heat over medium heat, mixing well until the sugar is dissolved. Bring to a boil, then pour in the batter and continue to cook, stirring constantly until the
    mixture thickens, 5 to 10 minutes. Remove from the heat and set aside to cool.
  4. Scald the banana leaves by pouring boiling water over them in a basin, so they become flexible. Drain and place the leaves on a clean work surface.
  5. To wrap the cakes, spread 2 tablespoons of the flour mixture across the center of a piece of banana leaf. Lay a slice of the banana on top and then spread another 2 tablespoons of the flour mixture over it, covering the banana. Wrap by folding one side of the banana leaf over the filling, then the other, forming a tight parcel. Tuck both ends underneath and fasten with toothpicks. Continue to wrap the remaining ingredients in this manner.
  6. Steam the parcels in a wok on a rack over boiling water or in a steamer for about 20 minutes. Remove from the heat and allow to cool before serving.

Note: Mung bean flour (tepong hoen kwe) is sold in paper-wrapped cylinders—sometimes, the flour is colored pink or green and the paper wrapper correspondingly colored. It gives a more delicate texture to desserts than rice flour, although the latter is an acceptable substitute.

Makes 12 cakes
Preparation time : 25 mins
Cooking time : 35 mins

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Sweet Sago Rolls with Palm Sugar Syrup Recipe – Resep Jajanan Ongol-ongol”