Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Steamed Rice Banana Cake “Nagasari Pisang Nangka” (Bilingual Eng-Indonesia)

One of Indonesian yummy snack, made of rice flour and coconut milk, steamed with banana and jackfruit filling. Soft, tender, and light. Usually you find this snack wrapped in banana leaf, yet today I made one without any banana leaves, you can actually steamed them in a small bread loaf, silicon cups, and for me I use oil brushed cree brulee mould. Here is the recipe!

(Teman-teman hari ini aku bikin kua Nagasari pisang nangka tanpa daun pisang, karena nggak punya daun pisangnya, aku pake cetakan creme brulee yang dioles minyak super tipis dengan tissue bersih. Aku hanya bikin sedikit adonannya muat untuk 3 cetakan creme brulee ukuran sedang. Rasanya nggak kalah lembut dengan yang dijual pake daun pisang, dan yang paling penting nggak perlu ngidam nagasari saat kangen kampung halaman lagi. Yuk, cobain!)

Steamed Rice Banana Cake "Nagasari tanpa daun pisang"

Ingredients:

– 60 grams of rice flour (tepung beras)

– 250 ml coconut milk (250 ml santan)

– 60 grams of sugar (gula pasir)

– 5 grams of tapioca flour (tepung tapioka)

– 1 banana –> sliced (pisang –> iris-iris)

– 3/4 cups of cut jackfruit (3/4 cangkir buah nangka yang telah dipotong kecil)

– some salt (garam secukupya)

– some vegetable oil (minyak sayur secukupnya –> untuk olesan cetakan)

Steps:

1. Warm the coconut milk in a sauce pan on small heat, then when it’s warm already, turn off the heat.

(Hangatkan santan dengan api kecil dalam sebuah panci, jika sudah hangat, matikan apinya.)

2. Take the pan out of the stove and pour in half of the coconut milk (125 ml) in a bowl. Back to the pan, put in rice flour and sugar, mix well and put the pan back on SMALL heat, keep stirring until it becomes little bit thick (not too thick). Turn off the stove and take away the pan again, wait for 10-15 minutes until it’s cool a bit.

(Angkat panci dari api dan tuang separuh dari santan hangat (125 ml) kedalam sebuah mangkuk dan sisihkan untuk langkah nomor 3. Masukkan tepung beras dan gula kedalam panci dan aduk rata, masak dengan api KECIL hingga sedikit mengental. Matikan api dan angkat panci dari api. Biarkan mendingin sejenak 10-15 menit.)

3. This time, put in the rest of the coconut milk, salt and tapioca flour to the pan and mix all of them well. It’s ok to get small lumps on it.

(Kembali ke panci, masukkan sisa santan yang ada, garam dan tepung tapioka dan aduk rata.)

4. Wipe the creme brulee mould with vegetable oil using tissue, super thin coat only. Then sift the batter using sieve into the mould, until 1/2 height of the mould, put in some sliced banana and cut jack fruit. Repeat until all the batter done.

(Oles permukaan dalam cetakan dengan minyak sayur tipis tipis menggunakan tissue kering. Saring adonan tepung beras kedalam cetakan, hingga 1/2 tinggi cetakan, masukkan potongan pisang dan nangka. Ulangi hingga adonan habis.)

5. Steam the cake in preheated steamer on medium heat for 25-10 minutes. Take the steamed cake out the steamer and wait until cool a bit, enjoy your rice cake!

(Kukus adonan dalam pengukus (dandang) yang telah dipanaskan dengan api medium, kukus selama 25-30 menit. Keluarkan kue nagasari dari pengukus dan biarkan mendingin sejenak, selamat menikmati.. )

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