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Wednesday, April 8, 2009

Naga Sari

Naga Sari
Nagasari is a steamed cake made from flour, coconut milk and sugar, filled with bananas. It is usually wrapped in banana leaves before being steamed, or prepared with pandanus that gives it aroma. It is commonly eaten as a snack in Indonesia.

Nagasari sometimes appear in different colors, with white being its normal color.

Red Nagasari contains palm sugar,

blue one has Clitoria ternatea for coloring, and

green one uses Pleomele angustifolia (syn. Dracaena angustifolia).


60g green pea flour or hoong kueh flour;
2 cups coconut milk;
100g sugar;
2 small ripe bananas, thinly sliced ;
1 stalk pandan leaf;
2 banana leaves, cut into 12cm squares


1) Put green pea flour, coconut milk, sugar and pandan leaf in a bowl over a pot of boiling water. Do not put the bowl into the water. The steam from the boiling water will dissolve the flour and sugar.

2) Stir until the mixture thickens and becomes transparent. This should take about 10 minutes. Remove pandan leaf. Allow mixture to cool slightly.

3) Place 1 tbsp cooked flour mixture in the centre of banana leaf and top with 2 slices of banana. Cover with 1/2 tbsp flour mixture and wrap into a square packet. Cool in refrigerator for half a day until firm. Eat this dessert chilled.

Tip: Pandan or screwpine leaves add a lovely fragrance to local desserts and cakes. The leaves are also pounded to get the green juice for colouring.


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