today is May 29, 2023
Kue Nagasari is made with rice flour and coconut milk batter with slices of banana wrapped in banana leaves and then steamed. Kue nagasari are favorites among many locals.
Kue Nagasari (Indonesian Rice Flour Cake with Banana)
I can’t make Indonesian food without making this kue nagasari. It is one of my favorite snacks as a kid. My mom made these so often. One of the things I did whenever I came back from school was to open up the fridge to see what I can snack on. I often found kue nagasari there. At our house, we call it pisang kue (loosely translated as banana cake)
1. Peel the banana and slice about 1/2-inch thickness at an angle. Set aside. Cut out about 10 pieces of 6 x 6 inch square of banana leaves.
2. Some banana leaves are thick and rigid, you may need to boil it briefly in a hot water for 1 minute or so until it’s soft and pliable. If they are manageable without boiling, just wipe it clean with damp cloth on both sides.
3. Place all ingredients for batter in a saucepan and whisk until no lumps. Put the saucepan on the stove on medium-low heat, turn on the heat and keep whisking. It may seem like nothing happens for the first 5 minutes, but keep whisking and you will start seeing some “curds”. Keep whisking and the batter will thicken
4. Get your steamer ready by bringing water to a boil. Spread about 2 Tbsp of the batter in the middle of the leaves. Place one slice or two of bananas on top and fold the two sides up continue with folding the other two sides down, as if you are wrapping a parcel.
5. Steam the nagasari for about 10 minutes over medium heat. This cake can be served warm, at room temperature, or after being chilled in the fridge
Nagasari has that pudding-like texture or what my daughter describes as soft and “Jiggly”. Though it’s not as jiggly as jello 😉 It is soft and somewhat bouncy.
1. Let them cool down to cool temperature
2. Store them in air-tight container and then keep them in the fridge. They stay soft for a day or two. You can also reheat in microwave for few seconds if you prefer. You can also steam them until warm too
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
You may also like Banana Hoon Kueh (Pisang Hoon Kueh/Hun Kwe)
The recipe was last published in 2017. The recipe has been improved and step-by-step photos are included on May 20, 2022.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 10 - 12 pieces
Peel the banana and slice about 1/2-inch thickness at an angle. Set aside. Cut out about 10 pieces of 6 x 6 inch square of banana leaves.
1 large very ripe banana
Some banana leaves are thick and rigid, you may need to boil it briefly in a hot water for 1 minute or so until it's soft and pliable. It they are manageable without boiling, just wipe it clean with damp cloth on both sides
Banana leaves for wrapping
Place all ingredients for batter in a saucepan and whisk until no lumps
125 gr rice flour, 40 gr tapioca flour, 600 ml coconut milk, 80 gr sugar, 1/4 tsp salt, 1 tsp vanilla extract
Put the saucepan on the stove on medium-low heat, turn on the heat and keep whisking. It may seem like nothing happens for the first 5 minutes, but keep whisking and you will start seeing some "curds". Keep whisking and the batter will thicken
Get your steamer ready by bringing water to a boil. Spread about 2 Tbsp of the batter in the middle of the leaves. Place one slice or two of bananas on top and fold the two sides up continue with folding the other two sides down, as if you are wrapping a parcel
Steam the nagasari for about 10 minutes over medium heat. This cake can be served warm, at room temperature, or after being chilled in the fridge
Nutrition Facts
Kue Nagasari (Indonesian Rice Flour Cake with Banana)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.