Nagasari (Steamed Banana Cake)

Ingredients

• 250g rice flour
• 50g sago flour (or tapioca flour)
• 150g granulated sugar
• 1/2 teaspoon salt
• 1 liter coconut milk
• 2-3 pandan leaves, knotted (optional)
• 3-4 ripe bananas (preferably plantains or cavendish), sliced
• Banana leaves, cleaned and cut into rectangles for wrapping

Instructions

1. In a large bowl, mix rice flour, sago flour, sugar, and salt. Gradually add coconut milk while stirring constantly until smooth and lump-free.
2. Pour the mixture into a pot. Add the knotted pandan leaves (if using). Cook over medium heat, stirring continuously, until the mixture thickens and becomes glossy. Remove from heat and discard pandan leaves. Let it cool slightly.
3. Take a piece of banana leaf. Spoon about 2-3 tablespoons of the thickened batter onto the center of the leaf.
4. Place a few slices of banana on top of the batter.
5. Fold the banana leaf into a neat rectangular packet, securing the ends.
6. Arrange the wrapped kue nagasari in a steamer.
7. Steam for about 15-20 minutes, or until the kue is firm and cooked through.
8. Remove from steamer and let cool completely before serving. Nagasari tastes best when cooled.