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How to Make a Simple Nagasari Cake| Banana Steamed Cake
One of my favorite old school snacks in my home, Guys, please welcome: Banana Nagasari Steamed Cake.
Previously, we’ve shared a mini version here: • Tidak Mudah Basi | Nag... . This time the Nagasari version is printed in 1 large baking sheet.
The recipe is almost the same, but I add more coconut milk to make it softer and more melted, I added it to around 200 to 250 ml. Then to keep it sturdy and easy to cut, I also added extra Creamer Fiber Crème powder. My God… it turns out to be true, the results are really good and delicious.
Ok, here’s the recipe, I hope it’s useful.
Ingredients
The Main Ingredient
* 8 Latundan Banana, replaceable with Saba bananas or other bananas, according to taste;
* 200 grams or about 13 ½ tbsp Rice Flour;
* 100 grams or about 6 ½ tbsp Tapioca Flour aka Cassava Starch;
* About 160 grams or about 10 tablespoons of Sugar;
* 200 ml to 250 ml ready-to-use Thick Coconut Milk ^^^ The more coconut milk, the softer the result, but make sure to limit up to no more than 250 ml, or it will become too dense and difficult to cut, then dissolve it with water to a volume of 900 ml. Replaceable with 900 ml of Coconut Milk Solution from 1 old coconut;
* 20 grams or about 2 tbsp Fiber crème, optional;
* ½ tsp Vanilla Powder;
* 1 Pandan Leaf, tie a knot;
* ½ tsp Fine Salt.
Additional Notes
If using 250 ml thick coconut milk, to make it firmer in texture, it is better if the powdered creamer is also added to the amount to about 3 to 4 tablespoons.
Make sure to steam the coconut milk well until fully cooked as to help the Nagasari cake last longer, which is about 24 hours. I made it at 12 pm, finished steaming at 3 am, and when eaten at 10 pm it was still delicious, not stale at all. Only when eaten the next day, the texture has started to change, even though it’s not stale but it’s not fresh. If you want it to last longer, you can store it in the refrigerator.
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