It was one of the weekends & I had gone over to my bestfriend’s house to pick up some homemade popiah cheese chips I ordered from her cousin.
She had a whole bunch of bananas at home & wanted to try out this recipe that she found online. I thought it was a great idea! I never tried making any of the local desserts before.
Nagasari is a local banana dessert that is steamed with rice flour and coconut milk. I love banana desserts and love it even more with coconut milk.
Here are the ingredients, only 6 ingredients + banana leaves:-
Bananas cut into half
5 cups coconut milk
2 cups rice flour
2 tbs corn flour
2 tbs sugar
1/2 tsp salt
Banana leaves
(Recipe makes about 20 pieces)
Making nagasari is relatively easy. You just need to mix all the coconut milk ingredients together, heat it patiently on slow fire (key word = patiently), smother it around the banana when it cools, then wrap it with banana leaf and steam!
Four of us were in the kitchen and none of us made this before. Here’s how we made it.
1) Combine rice flour, corn flour, sugar, salt & coconut milk in a bowl and mix. Make sure there are no clumps.
2) Sieve the mixture into a pot & heat the mixture on low fire. Stir patiently & keep stirring until mixture thickens & becomes springy. We took turns stirring, try not to let it boil or leave it on the stove unattended.
3) Remove mixture from heat and let it cool. You can now prepare the banana leaves.
4) Cut the banana leaves into smaller strips, enough to fold in the banana and coconut mixture (I posted a video on my instagram if you want to take a look at the size https://www.instagram.com/p/BW4IIkDlxeu/).
5) You will need to soften the banana leaves before you use it as a wrap. This is done by quickly passing the cut leaf across the flame from your stove, be careful not to burn it. This will make the banana leaf more pliable for wrapping later.
6) Once the coconut mixture is cool, place it at the bottom of the banana leaf. Place the cut banana on top and layer it with more coconut milk mixture to cover the bananas completely (the video on this process is also available on my instagram).
7) Place the nagasaris in a steamer and steam. This was on the steamer for about 15 mins or so.
8) Nagasari will need to be completely chilled before serving. We were impatient because it was our first try so we opened up a few for a try & we completely agree that nagasari needs to be completely chilled before serving!
Recipe is good, just the right amount of sweetness & lemak (i just can’t think of the english word for this right now haha).
Here’s the final outcome.
Video on wrapping the nagasari from my instagram
Have a good weekend! 😊
@TheJetty 
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