Cakes & Bread
Nagasari Pisang (Steamed Rice Flour and Banana Cakes)
Prep
20 min
Cook
30 min
Servings
10
Level
Easy
Nagasari, a soft and elegant Javanese market snack! Creamy coconut milk rice flour batter wraps around ripe yellow banana, all wrapped in banana leaf and steamed. Simple, fragrant, and always a nostalgic treat.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g rice flour
- 50g tapioca flour
- 400ml thick coconut milk
- 100g granulated sugar
- 1/4 tsp salt
- 2 leaves pandan leaves
- 4 ripe raja bananas or kepok bananas, halved lengthwise
- Young banana leaves, for wrapping
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👩🍳 Instructions
- 1 Cook the coconut milk, sugar, salt, and pandan leaves over low heat, stirring — don't let it come to a full boil
- 2 Remove from heat and let it cool until warm
- 3 Mix the rice flour and tapioca flour together
- 4 Gradually pour the warm coconut milk into the flour mixture, stirring until smooth and lump-free
- 5 Cook the batter over low heat, stirring continuously, until it thickens like a thick porridge
- 6 Remove from heat and let it cool until it's cool enough to handle
- 7 Take a piece of banana leaf and place 2 tbsp of the batter in the center
- 8 Flatten it slightly, then place a piece of banana in the center
- 9 Cover with another 1 tbsp of batter, then wrap tightly
- 10 Steam for 20-25 minutes
- 11 Remove from the steamer and let cool before serving
💡 Tips
• The batter should be cooked until half-done before wrapping, so the result isn't watery
• Choose bananas that are truly ripe and sweet so the nagasari tastes much richer
• Young banana leaves that aren't too old give the most fragrant and pliable results
📊 Nutrition Facts / serving
160
Calories (kcal)
2 g
Protein
5 g
Fat
30 g
Carbs
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