👨‍🍳 Instructions

1. 1

   Prepare the banana leaves: Cut banana leaves into rectangular pieces (approximately 15cm x 10cm). Wither them briefly over a steamer or low heat to make them pliable.

   💡 Tip: Withered banana leaves are less likely to tear when wrapping.
2. 2

   Prepare the banana: Slice the ripe bananas lengthwise into halves or quarters, depending on their size.

   💡 Tip: Using ripe bananas ensures a sweeter and more fragrant filling.
3. 3

   Make the cake batter: In a saucepan, combine rice flour, coconut milk, palm sugar, and salt. Cook over low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like consistency.

   💡 Tip: Continuous stirring prevents lumps and ensures an even texture.
4. 4

   Assemble the Nagasari: Place a piece of banana leaf on a flat surface. Spoon about 1-2 tablespoons of the rice flour mixture onto the leaf and flatten it slightly. Place a slice of banana in the center and cover it with another 1-2 tablespoons of the mixture.

   💡 Tip: Ensure the banana slice is fully enclosed by the batter.
5. 5

   Wrap the cakes: Fold the banana leaf neatly to enclose the mixture, creating a small parcel. You can fold the sides in and then fold the ends.

   💡 Tip: Secure the wraps with toothpicks if needed, though often the fold is sufficient.
6. 6

   Steam the Nagasari: Arrange the wrapped cakes in a steamer basket. Steam over medium heat for 25 minutes, or until the cakes are cooked through and firm.

   💡 Tip: Ensure the steamer has enough boiling water and maintain consistent heat.
7. 7

   Serve: Let the Nagasari cool slightly before unwrapping. Serve warm or at room temperature.

   💡 Tip: Nagasari can be stored in the refrigerator for a few days, but is best enjoyed fresh.