Nagasari (Steamed Banana Cake)

Ingredients

• 250g rice flour
• 50g sago flour (tapioca flour can be substituted)
• 150g granulated sugar
• 700ml coconut milk (medium consistency)
• 1/2 teaspoon salt
• 1 pandan leaf, knotted (optional)
• 5-6 ripe bananas (plantains or cavendish bananas), sliced
• Banana leaves, cleaned and cut into rectangles (approx. 20x15 cm)

Instructions

1. In a large bowl, combine rice flour, sago flour, sugar, and salt. Mix well.
2. Gradually pour in the coconut milk while stirring constantly to prevent lumps.
3. Transfer the mixture to a pot. Add the knotted pandan leaf (if using).
4. Cook over medium-low heat, stirring continuously until the mixture thickens and becomes smooth, like a thick custard. Remove from heat and discard the pandan leaf. Let it cool slightly.
5. Lay a piece of banana leaf flat. Spoon about 2-3 tablespoons of the thickened mixture onto the center of the leaf.
6. Place a few slices of banana on top of the mixture.
7. Spoon another 1-2 tablespoons of the mixture over the bananas, covering them.
8. Fold the banana leaf into a neat rectangular packet. Fold both ends inwards and then fold the sides to seal, creating a secure package. Repeat for all the mixture and bananas.
9. Arrange the wrapped Nagasari packets in a steamer.
10. Steam over medium heat for about 20-30 minutes, or until the packets are firm and cooked through.
11. Remove from the steamer and let them cool completely before serving. Nagasari is best served chilled.