SAYA KETAGIHAN BUAT KUE INI‼️ENAK DAN LEMBUT‼️RESEP NAGASARI PISANG
Nagasari Pisang
Nagasari Pisang (Steamed Banana Coconut Pudding Cakes)
Bahan
Cara Membuat
- Lap daun pisang dengan kain bersih, termasuk bagian dalamnya.
- Layukan daun pisang di atas api kecil atau jemur di bawah sinar matahari.
- Gunting daun selebar sekitar satu jengkal tangan dan rapikan bagian tulang daunnya.
- Panaskan kukusan hingga airnya mendidih, lalu kukus 9 buah pisang kepok sekitar 40 menit dengan api sedang hingga lembut.
- Angkat pisang dari kukusan dan biarkan hingga dingin.
- Potong setiap pisang menjadi tiga bagian.
- Dalam panci, campur 300 gr gula pasir, 120 gr tepung hunkwe, 1 1/2 sdt garam, 1/2 sdt vanili bubuk, dan 1500 ml santan kekentalan sedang.
- Aduk hingga adonan halus, licin, dan tidak ada bahan yang bergumpal.
- Masukkan 2 lembar daun pandan.
- Masak dengan api sedang cenderung kecil sambil terus diaduk hingga adonan mendidih dan mengental.
- Matikan api setelah adonan mengental, mengkilap, dan meletup-letup.
- Selagi masih panas, sendokkan adonan secukupnya ke atas daun, letakkan potongan pisang di atasnya, lalu bungkus dan padatkan.
- Lipat daun hingga rapi dan ulangi sampai seluruh adonan selesai dibungkus.
- Diamkan hingga kuenya dingin dan padat di suhu ruang.
- Dinginkan di dalam kulkas sekitar 2 jam sebelum disajikan.
Ingredients
Steps
- Wipe the banana leaves with a clean cloth, including the inner side.
- Wilt the banana leaves over a low flame, or dry them in the sun.
- Cut the leaves to about one hand span wide and trim off the leaf ribs.
- Heat the steamer until the water boils, then steam 9 kepok bananas for about 40 minutes over medium heat until soft.
- Lift the bananas out of the steamer and let them cool.
- Cut each banana into three pieces.
- In a pot, combine 300 g granulated sugar, 120 g hunkwe flour, 1 1/2 tsp salt, 1/2 tsp vanilla powder, and 1500 ml medium thick coconut milk.
- Stir until the batter is smooth, silky, and free of lumps.
- Add 2 pandan leaves.
- Cook over medium to low heat, stirring constantly, until the mixture boils and thickens.
- Turn off the heat once the mixture is thick, glossy, and bubbling.
- While it is still hot, spoon enough batter onto a leaf, lay a piece of banana on top, then wrap and press it firm.
- Fold the leaf neatly and repeat until all of the batter has been wrapped.
- Let the cakes rest at room temperature until cool and firm.
- Chill in the refrigerator for about 2 hours before serving.
Cook Mode
SAYA KETAGIHAN BUAT KUE INI‼️ENAK DAN LEMBUT‼️RESEP NAGASARI PISANG
SAYA KETAGIHAN BUAT KUE INI‼️ENAK DAN LEMBUT‼️RESEP NAGASARI PISANG
Bahan
Cara Membuat
- Lap daun pisang dengan kain bersih, termasuk bagian dalamnya.
- Layukan daun pisang di atas api kecil atau jemur di bawah sinar matahari.
- Gunting daun selebar sekitar satu jengkal tangan dan rapikan bagian tulang daunnya.
- Panaskan kukusan hingga airnya mendidih, lalu kukus 9 buah pisang kepok sekitar 40 menit dengan api sedang hingga lembut.
- Angkat pisang dari kukusan dan biarkan hingga dingin.
- Potong setiap pisang menjadi tiga bagian.
- Dalam panci, campur 300 gr gula pasir, 120 gr tepung hunkwe, 1 1/2 sdt garam, 1/2 sdt vanili bubuk, dan 1500 ml santan kekentalan sedang.
- Aduk hingga adonan halus, licin, dan tidak ada bahan yang bergumpal.
- Masukkan 2 lembar daun pandan.
- Masak dengan api sedang cenderung kecil sambil terus diaduk hingga adonan mendidih dan mengental.
- Matikan api setelah adonan mengental, mengkilap, dan meletup-letup.
- Selagi masih panas, sendokkan adonan secukupnya ke atas daun, letakkan potongan pisang di atasnya, lalu bungkus dan padatkan.
- Lipat daun hingga rapi dan ulangi sampai seluruh adonan selesai dibungkus.
- Diamkan hingga kuenya dingin dan padat di suhu ruang.
- Dinginkan di dalam kulkas sekitar 2 jam sebelum disajikan.
Ingredients
Steps
- Wipe the banana leaves with a clean cloth, including the inner side.
- Wilt the banana leaves over a low flame, or dry them in the sun.
- Cut the leaves to about one hand span wide and trim off the leaf ribs.
- Heat the steamer until the water boils, then steam 9 kepok bananas for about 40 minutes over medium heat until soft.
- Lift the bananas out of the steamer and let them cool.
- Cut each banana into three pieces.
- In a pot, combine 300 g granulated sugar, 120 g hunkwe flour, 1 1/2 tsp salt, 1/2 tsp vanilla powder, and 1500 ml medium thick coconut milk.
- Stir until the batter is smooth, silky, and free of lumps.
- Add 2 pandan leaves.
- Cook over medium to low heat, stirring constantly, until the mixture boils and thickens.
- Turn off the heat once the mixture is thick, glossy, and bubbling.
- While it is still hot, spoon enough batter onto a leaf, lay a piece of banana on top, then wrap and press it firm.
- Fold the leaf neatly and repeat until all of the batter has been wrapped.
- Let the cakes rest at room temperature until cool and firm.
- Chill in the refrigerator for about 2 hours before serving.
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