Nagasari. Nagasari is a traditional Southeast Asian steamed cake, originating from Indonesia, made from rice flour, coconut milk and sugar, filled with slices of banana. It is usually wrapped in banana leaves before being steamed, or prepared with pandan that gives it aroma. It is commonly eaten as a snack in Indonesia where it is also known as kue bandang-bandang by Bugis people.
With Pinky Hapsari, Dias Herlambang, Roy Rumantir.
Nala (Dias Herlambang) returns to Vancouver to find her father (Roy Rumantir) depressed.
To bring her family together, Nala and her sister, Kirana (Pinky Hapsari), attempt to help their grieving father overcome the sorrow of losing his wife.
Sudah siap memasak?. Jadi ternyata menyiapkan Nagasari yang lezat ini hanya memakai 8 bahan dan dalam 6 langkah saja bun. Mudah sekali ya. Yuk kita mulai menyiapkan Nagasari.
Bahan-bahan yang diperlukan untuk membuat Nagasari
- Ambil 200 gr tepung beras.
- Diperlukan 100 gr tepung sagu.
- Siapkan 130 gr gula pasir.
- Ambil 800 ml santan.
- Ambil sejumput garam.
- Diperlukan 3 lbr daun pandan, sobek2 simpulkan.
- Diperlukan secukupnya pisang.
- Ambil secukupnya daun pisang.
NAGASARI is a special food of Indramayu region, this food is made from rice flour, sugar, coconut milk, milk, and don't forget the plantains, this cake is usually wrapped with banana leaves and inside it includes steamed pandan leaves and continues to cook. In indramayu this food is usually served and is always present at weddings. Nagasari is a sweet and flowing handwritten font. Its relaxed style makes this font fit for a wide variety of designs.
Langkah-langkah menyiapkan Nagasari
- Campurkan santan, gula pasir, garam dan daun pandan masak sampai mendidih (gunakan api kecil). matikan api dan biarkan suhu ruang (buang daun pandan).
- Setelah santan suhu ruang masukkan tepung beras dan tepung sagu aduk rata lalu nyalakan api kembali aduk aduk sampai kental seperti bubur sumsum (ngaduknya butuh tenaga^^) matikan api.
- Ambil 1 sendok adonan ratakan diatas daun pisang beri potongan pisang dan bungkus pisang dengan adonan putih (jika tidak cukup membungkus adonan putih bisa ditambah kembali) dan lipat seperti amplop lakukan sampai selesai.
- Tata nagasari dalam kukusan lalu Kukus +_ 15 menit (jangan lupa kukusan harus dipanaskan dahulu).
- Setelah matang. angkat dan biarkan suhu ruang.
- Sajikan... MasyaAllah enak enak. kenapa gk dimakan pas hangat? soalnya adonan masih lembek kenyalnya gk berasa (menurut saya) jadi saya lebih suka dingin^^ sesuai selera aja ❤❤.
Add it to your most creative ideas and notice how Nagasari makes them stand out! Nagasari is slightly more complicated compared to barongko, but the skill level needed to perfectly wrap the cake with a banana leaf should be easy enough for even beginners to pull off. Ah, before I forget, make sure that you get rice flour, and not glutinous rice flour. Sometimes people tend to confuse between the two and end up with the. Nagasari adalah salah satu kue basah tradisional yang masih awet populer hingga sekarang di kalangan muda hingga tua.
