Nagasari or nogosari
This is my recipe for Indonesian banana cake also known as kue nagasari or nogosari. This gluten-free snack or dessert made with rice, cassava flour and coconut milk. This snack is also called kue bandang-bandang by Buginese people (South Sulawesi).
My nagasari recipe is based on my uncle Ferry’s kue pisang 😉 recipe. I found his kue recipe going through my old recipe scrapbook. I remember the first time I tasted his nagasari at his home in Wormerveer. I adapted his recipe a bit (he used to make his kue pisang with kids rice flour porridge). We cannot buy the exact same porridge anymore, so I replaced it with plain rice flour). This is the result: My Pisang Susu’s kue nagasari!
Pisang Susu’s kue nagasari (for 10 cakes) made in 30 minutes – (cooling excluded)
- 2 bananas
- 50 grams of rice flour
- 10 grams of tapioca flour (cassava)
- 250 ml of coconut milk
- 100 ml of water
- 1 tablespoon of sugar
- 1/2 sachet of vanilla sugar (or 1 teaspoon of vanilla extract)
- 1/2 tsp of salt
aluminum foil paper or banana leaves
I start with the tapioca (cassava) flour. First I pour a few tablespoons of coconut milk with the cassava flour. If you cannot get tapioca flour, use cornstarch instead.
I stir it well until it is smooth. That works fast with this kind of flour.
Then I place a pan on low heat and add the rice flour, sugar, vanilla sugar and salt to it.
I pour in small amounts of coconut milk now while stirring intensely. I keep doing this until all the lumps are gone and I have finished all the coconut milk.
At this point you might think: ‘this will never work!’ But it will, be patient and have faith 😉
Keep stirring and while it gets thicker the lumps will go away and you can add more coconut milk.
Now my batter is smooth and the water can be added. I do not pour it in all at once, but I add the water in two parts slowly and while stirring.
Now I let it thicken. Because the pan is heated from the bottom, the bottom layer of the batter is cooked faster than the rest. Keep stirring until all these thicker parts go away and continue until the batter is thick and smooth.
It is ready when the batter is smooth, shiny and quite firm. It does not slide off the spoon.
Now the pan must be taken off the heat immediately and the tapioca-flour-coconut-milk-mix can be stirred in. Now it will no longer form lumps anymore. Stir until it is a nice smooth paste that is easy to handle.
I make Pisang Susu’s kue nagasari in banana leaves and with aluminum foil. I buy frozen banana leaves at my Asian store. But I prefer to use tinfoil. You make it the same way, but banana leaf does affect the taste. Banana leaf gives the cake a more intense and even slightly earthy flavor. That’s pretty good, but I like the purity of this kue and therefore I like to make it with tinfoil. I roll a couple of kues in banana leaves – it looks nice between the others. Advantage: tinfoil can be easily frozen too.
I smear a dessert spoon of batter on my banana leaf and push two pieces of banana (2 cm thick) into the batter. Keep the lid on the pan while making your kue, otherwise, the batter will dry out.
I lift the side of the leaf up and press the cake into a rectangle. If the banana is not covered completely add some extra batter.
I fold the banana leaf twice and close the sides with a toothpick.
In the case of aluminum foil, I do the same. I make sure the bananas are covered well, but the batter is not too thick.
I push the kue while it is in the tinfoil. Now it fits neatly.
Now I close the sides. I try to make everything about the same size. That looks pretty 😉
I steam the kue pisang in this basket, but without the banana leaf on the bottom.
Meanwhile, I warm up my wok and make sure the water boils. I take one layer of my steamer basket and arrange the cakes so they all touch the bottom. I steam them for 15 minutes.
If they are done, they are too soft to eat. Now you have to control yourself and do not open them 😉 yet. I leave them to cool on the counter and then in the refrigerator.
The kue pisang nagasari are creamy and tender and slightly sweet. I love banana, so this combined with the coconut and sugar is delicious. You can easily make the kue pisang a day before and keep them in the fridge before serving.
Want to see more sweet snacks on this blog. Follow this link.
I tie this square batik cloth over the steam basket (when everything is cooled down). This is a Japanese way to carry around stuff. It is called furoshiki. I pack a lot of stuff this way, to go on picknicks or wrap presents.
Check out my Furoshiki board on Pinterest. I also make my own furoshiki from batik sarongs ;-).
Beb Vuyk, best known for her Groot Indonesisch Kookboek (Great Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.