Nagasari: Traditional Indonesian Banana Rice Flour Pudding – A Timeless Delight

Nagasari is a traditional Indonesian wet cake made from rice flour and coconut milk, filled with banana, and wrapped in banana leaves before being steamed. This cake has a sweet and savory taste, with the distinct fragrances of pandan leaves and banana leaves adding to its unique aroma.

This cake is extremely popular across Java, passed down through generations. Its origins are unclear, but it’s a staple in various regions, similar to the ubiquitous fried banana. Often served at gatherings and ceremonies, Nagasari is a symbol of tradition and communal connection.

The recipe I’m sharing is a traditional one, passed down through generations. The ingredients are simple but result in a truly delectable cake.

Traditional Nagasari Recipe

Recipe by Hani

Nagasari is a traditional Indonesian wet cake made from rice flour and coconut milk, filled with banana, and wrapped in banana leaves before being steamed. This cake has a sweet and savory taste, with the distinct fragrances of pandan leaves and banana leaves adding to its unique aroma.

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Prep Time :30 minutes mins

Cook Time :40 minutes mins

Total Time :1 hour hr 10 minutes mins

Course :Cake dan Kue, Tradisional

Cuisine :Indonesian, Javanese

Ingredients

  

• 250 grams rice flour
• 1 liter coconut milk from 1 coconut
• 75 grams sugar
• 5 banana uli (or other types of banana)
• 1 teaspoon salt
• 3 pandan leaves
• Banana leaves for wrapping

Instructions

 

• Dilute rice flour with part of the coconut milk until smooth.
• Boil the rest of the coconut milk with sugar, salt, and pandan leaves.
• Mix in the diluted rice flour,
• stir continuously until it thickens, then let it cool.
• Peel and cut the bananas.
• Take a spoonful of the Nagasari mixture, flatten it on a plastic sheet, and place a piece of banana in the middle.
• Cover with more mixture and shape into a ball.
• Wrap each ball with banana leaves, folding twice.
• Steam for about 30-40 minutes or until the banana leaves turn brownish.
• Serve the Nagasari once cooked

Video

Notes

Banana Selection: Use ripe bananas for the best taste. Banana Raja is a popular choice due to its sweet and firm texture.

Coconut Milk: For an authentic taste, use fresh coconut milk rather than instant.

Pandan Leaves: These add a distinctive aroma to the Nagasari. Don’t skip them!

Steaming: Ensure the steamer is hot before you begin, and don’t overcrowd it to allow even cooking.

Banana Leaves: These not only impart a unique flavor but also make for a traditional presentation. Ensure they are clean and flexible before use.

Texture: The pudding should be soft but firm enough to hold its shape when wrapped.

Serving: Nagasari is best enjoyed warm or at room temperature.

Storage: While best eaten fresh, they can be stored in the refrigerator for a couple of days.

Pisang yang Dipakai untuk Isian Nagasari

Ada beberapa jenis pisang yang dapat dipakai untuk isian. Biasanya pisang yang dipakai untuk isian nagasari dan makanan tradisional lainnya seperti kolak pisang adalah pisang Raja. Pisang Raja rasanya legit, enak, dan manis. Tekstur pisang Raja tidak terlalu keras dan tidak terlalu lembek, pas untuk dijadikan isian.

Selain pisang Raja, isian dapat juga memakai pisang lain seperti pisang Kepok, pisang Tanduk dan pisang Uli. Kali ini saya pakai pisang Uli yang sudah matang. Tapi semua itu tergantung selera Anda. Pisang Uli menurut selera saya pas jika dijadikan isian kue Nagasari. Karena rasanya manis, legit dan lembut. Pisang tidak perlu dikukus atau direbut terlebih dahulu jika memakai pisang yang sudah matang buah.

Pemakaian Santan

Supaya menambah kesan tradisional, sebaiknya hindari pemakaian santan instan. Santan diperoleh dari perasan kelapa parut segar. Pakai 1 butir kelapa utuh untuk mendapatkan 1 liter santan cair. Memakai santan segar menambah citarasa kue Nagasari karena santan segar lebih gurih rasanya dibanding santan kemasan.

Jangan Lupa Tambahkan Daun Pandan Wangi

Pemakaian daun pandan akan menambah wangi adonan kue Nagasari. Wangi pada kue selain berasal dari daun pandan juga berasal dari daun pisang sebagai pembungkus. Perpaduan wangi antara daun pandan dan daun pisang membuat kue ini memiliki wangi yang khas dan ngangenin.

Mungkin bagi para perantauan di kota besar seperti Jakarta sudah jarang menemukan kue tradisional ini. Makanya bagi yang kangen dengan kue khas tradisional ini. Yuk, bikin aja sendiri di rumah. Gampang dan bisa nostalgia dengan kampung halaman terlebih di saat sekarang ini.