Directions

To Prep

1. If using small bananas, peel and slice each banana in half. Set aside. If using large bananas, peel and cut the bananas into 1 cm slices diagonally. Set aside.
2. In a bowl, combine the rice flour and mung bean flour (or tapioca flour) along with 325ml of coconut milk and mix into a smooth, lump-free batter. Set aside.

In a saucepan, combine the remaining sugar, salt and coconut milk and then heat over medium heat, mixing well until the sugar is dissolved. Increase the heat to a boil, then pour in the batter and continue to cook for about 5-10 mins until the mixture thickens. Remove from the heat and set aside to cool.

1. Pour boiling water over the bananas leaves to scald them, so they become soft. Dry the leaves and place them on a clean surface.

To Wrap the Cakes

1. spread 2 tbsp of the flour mixture across the center of a piece of banana leaf. Lay a slice of the banana on top and then spread another 2 tbsps of the flour mixture over it, covering the banana. Wrap by folding one side of the banana leaf over the filling, then the other, forming a tight parcel. Tuck both ends underneath and fasten with toothpicks. Use up the remaining ingredients using this method.
2. Placed the little parcels into a steamer to steam for 25 mins.
3. Remove kue nagasari from steamer and set aside to cool. Best served at room temperature or chilled.