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

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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

Traditional Nagasari Recipe

Recipe by Faza Hanifa
0.0 from 0 votes

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.

Course: Cake dan Kue, TradisionalCuisine: Indonesian, JavaneseDifficulty: Easy
Servings

20

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

150

kcal
Cook Mode

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Ingredients (Shop in the Green Link)

  • 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

Directions

  • Dilute rice flour with part of the coconut milk until smooth.Encerkan Tepung Beras
  • Boil the rest of the coconut milk with sugar, salt, and pandan leaves.Rebus Santan Nagasari
  • Mix in the diluted rice flour,Tuang Adonan Tepung Beras
  • stir continuously until it thickens, then let it cool.Adonan Nagasari Sudah Matang
  • Peel and cut the bananas.Iris Pisang Uli
  • Take a spoonful of the Nagasari mixture, flatten it on a plastic sheet, and place a piece of banana in the middle.Bulatan Nagasari
  • Cover with more mixture and shape into a ball.Bulatan Nagasari
  • Wrap each ball with banana leaves, folding twice.Nagasari Bungkus Daun Pisang Nagasari: Traditional Indonesian Banana Rice Flour Pudding - A Timeless Delight
  • Steam for about 30-40 minutes or until the banana leaves turn brownish.Kukus Nagasari Awal
  • Serve the Nagasari once cookedNagasari Matang

Recipe Video

TIPS

  • 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.
Nagasari Bahan Nagasari: Traditional Indonesian Banana Rice Flour Pudding - A Timeless Delight
bahan nagasari

Pisang yang Dipakai untuk Isian Nagasari

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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.

Nagasari Pisang Uli Nagasari: Traditional Indonesian Banana Rice Flour Pudding - A Timeless Delight
pisang uli

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.

Daun Pandan Untuk Wangi Nagasari Yang Khas
daun pandan untuk wangi kue yang khas