Nagasari is a traditional Indonesian snack that mom often bought for us. She was a big fan of traditional food, and she wanted her children to appreciate it too. Now she does the same to her grandkids; and I can see that my nieces love it. Anyway, I wasn't a big fan of nagasari because it has a piece of banana inside. I didn't like banana and still don't like it unless it's cooked in certain way. It wasn't until I moved to the States and made nagasari myself that I started to list it on my favorite light dessert.
There are two kinds of nagasari, one that is made out of hunkwe (mung bean) flour and one that is made out of rice flour. Mine is the one that is dominated by rice flour then mixed with a little mung bean flour. The common type of banana that Indonesians use are tanduk, raja, or kepok. However, there are probably only two kinds of banana commonly available in my area, and the closest one is plantain. If I understand it correctly, plantain is the same as pisang tanduk. Choosing plantain is kinda tricky. I've been told that ones that are black and look like rotten bananas are the best. I thought I've picked the ugliest ones among others, but the inside were still tough and unripe.
Ingredients: 1 cup rice flour
1 Tbs mung bean flour
1 liter coconut milk
1/2 liter coconut milk
2 stalks pandan leaves
2 ripe plantain, cut diagonally to 1/2-inch thick Banana leaves, clean and cut it to approximately 8"x6"
Mix rice flour, mung bean flour, and 500 ml coconut milk. Side aside. In a sauce pan, bring the rest of the coconut milk, pandan leaves, and dash of salt to a boil. Let it cool then mix with the rice flour mixture.
Place the pan onto the stove at low heat. Stir constantly until the mixture is thickened and bubbling. Remove the pan from heat.
Place two tablespoons flour mixture on the banana sheet, add the banana and cover with another two tablespoons flour mixture, fold both side neatly and put them into a steamer.
Steam for about 30 minutes.