Nagasari

Nagasari is a traditional snack made from rice flour and coconut milk that is cooked until smooth, then steamed. Known for its chewy yet soft texture, this cake usually has a distinctive banana leaf aroma. In this variation, the banana filling is replaced with Yu Ai Yam Mungbean Pandan, giving a surprise of soft green bean flavor with a deep pandan aroma in every bite.

ingredients

2 pcs Pandan Leaves

250 ml Water

125 g Rice Flour

50 g Tapioca Flour

90 g Granulated Sugar

175 g Yu Ai Mung Bean Pandan

4 g Salt

125 g Coconut Milk

6 pcs Kapok Bananas

how to make

In a stainless steel container, mix water with pandan juice, stir

Add the rice flour, tapioca flour, granulated sugar, and salt, stir until the sugar dissolves, then add the coconut milk and strain into another stainless steel container.

Grease the mold with a little oil, then add the banana slices and pour in the batter until the mold is half full.

Steam for 10 minutes. Then add more slices and pour more batter until full. Then steam until cooked, about 25-30 minutes.

Finally, remove the cooked Nagasari cake from the mold. Garnish with sliced pandan leaves and it's ready to serve.