Kue Nagasari - Indonesian Banana and Rice Cake

Ingredients

• 1 cup (200g) glutinous rice 1 cup (200g) glutinous rice
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 ripe bananas, sliced 4 ripe bananas, sliced
• Banana leaves, for wrapping (optional) Banana leaves, for wrapping (optional)
• Cooking oil, for greasing Cooking oil, for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, or overnight for best results.
2. 2.
   Drain the soaked rice and transfer it to a blender or food processor. Add coconut milk, sugar, and salt. Blend until you achieve a smooth batter consistency.
3. 3.
   Grease a steamer tray or line it with banana leaves for added aroma. Pour a thin layer of the rice batter onto the tray.
4. 4.
   Place a banana slice on top of the batter and cover it with more batter, ensuring the banana is fully enclosed.
5. 5.
   Repeat the process until all the batter and banana slices are used.
6. 6.
   Steam the cakes over medium heat for about 20-25 minutes, or until the cakes are cooked through and firm to the touch.
7. 7.
   Remove the cakes from the steamer and let them cool slightly before serving. Optionally, you can wrap the cakes in banana leaves for an authentic touch.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. Soaking the rice for a longer period of time helps achieve a softer texture in the final cake.
• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier texture in the rice batter.
• Banana leaves — If using banana leaves for wrapping, briefly heat them over an open flame to make them pliable and release their aroma.

Tips & Tricks

• For added flavor, you can infuse the coconut milk with pandan leaves by simmering them together for a few minutes and then removing the leaves before using the milk in the recipe.
• If you don't have access to banana leaves, you can use parchment paper or aluminum foil to wrap the cakes.
• Serve Kue Nagasari warm or at room temperature for the best texture and flavor.
• You can sprinkle some grated coconut on top of the cakes before serving for an extra touch of sweetness and texture.
• Experiment with different types of bananas for varying levels of sweetness and flavor.

Serving advice

Serve Kue Nagasari as a delightful dessert or a sweet snack. It pairs well with a cup of hot tea or coffee. Enjoy it on its own or with a scoop of vanilla ice cream for a decadent twist.

Presentation advice

Arrange the Kue Nagasari on a platter, allowing the golden cakes to take center stage. Optionally, you can garnish the platter with fresh banana leaves or sprinkle some grated coconut on top for an appealing visual touch.