Resep Kue Nagasari Isi Pisang Lembut Dan Enak | Kue Tradisional
Nagasari Isi Pisang
Banana-Filled Nagasari Rice Cakes
Bahan
Cara Membuat
- Masukkan 200 gr tepung beras, 2 sdm tepung tapioka, 1 sdt garam, 150 gr gula pasir, dan 800 ml santan kekentalan sedang ke dalam wajan.
- Aduk hingga adonannya halus, licin, dan gulanya larut.
- Masukkan 2 lembar daun pandan.
- Masak dengan api sedang sambil terus diaduk sampai adonannya mulai bergumpal.
- Kecilkan api kompor lalu lanjut masak sampai adonannya mengental dan terasa berat saat diaduk, kemudian matikan api.
- Siapkan daun pisang yang sudah dijemur atau dilayukan di atas api kecil, dan potongan pisang kepok yang dibagi empat.
- Letakkan 1 sdm adonan di atas daun pisang yang telah diolesi minyak goreng tipis-tipis, lalu lebarkan adonannya.
- Letakkan potongan pisang di bagian tengah adonan, lalu bungkus dengan adonan dan rapikan hingga padat.
- Gulung daun, padatkan, lalu lipat daunnya sesuai selera.
- Lakukan hingga seluruh adonan selesai dibungkus.
- Susun kue yang telah dibungkus ke dalam kukusan.
- Kukus sekitar 25 menit dengan api sedang dalam kukusan yang airnya sudah mendidih hingga kuenya matang.
- Setelah daunnya berubah warna dan layu, angkat kue lalu biarkan hingga dingin sebelum disajikan.
Ingredients
Steps
- Put 200 g rice flour, 2 tbsp tapioca starch, 1 tsp salt, 150 g granulated sugar, and 800 ml medium-thick coconut milk into a wok.
- Stir until the batter is smooth and silky and the sugar has dissolved.
- Add 2 pandan leaves.
- Cook over medium heat, stirring constantly, until the mixture starts to come together in clumps.
- Lower the heat and carry on cooking until the mixture thickens and feels heavy to stir, then turn off the heat.
- Prepare banana leaves that have been sun-dried or softened over a low flame, and pieces of kepok banana cut into quarters.
- Place 1 tbsp of the mixture on a banana leaf brushed thinly with cooking oil, then spread it out.
- Place a piece of banana in the middle, then wrap it in the mixture and press it neat and firm.
- Roll the leaf up, press it firm, then fold the ends however you like.
- Repeat until all the mixture has been wrapped.
- Arrange the parcels in the steamer.
- Steam for about 25 minutes on medium heat over already boiling water until the cakes are cooked through.
- Once the leaves have changed color and wilted, lift the cakes out and let them cool before serving.
Cook Mode
Resep Kue Nagasari Isi Pisang Lembut Dan Enak | Kue Tradisional
Resep Kue Nagasari Isi Pisang Lembut Dan Enak | Kue Tradisional
Bahan
Cara Membuat
- Masukkan 200 gr tepung beras, 2 sdm tepung tapioka, 1 sdt garam, 150 gr gula pasir, dan 800 ml santan kekentalan sedang ke dalam wajan.
- Aduk hingga adonannya halus, licin, dan gulanya larut.
- Masukkan 2 lembar daun pandan.
- Masak dengan api sedang sambil terus diaduk sampai adonannya mulai bergumpal.
- Kecilkan api kompor lalu lanjut masak sampai adonannya mengental dan terasa berat saat diaduk, kemudian matikan api.
- Siapkan daun pisang yang sudah dijemur atau dilayukan di atas api kecil, dan potongan pisang kepok yang dibagi empat.
- Letakkan 1 sdm adonan di atas daun pisang yang telah diolesi minyak goreng tipis-tipis, lalu lebarkan adonannya.
- Letakkan potongan pisang di bagian tengah adonan, lalu bungkus dengan adonan dan rapikan hingga padat.
- Gulung daun, padatkan, lalu lipat daunnya sesuai selera.
- Lakukan hingga seluruh adonan selesai dibungkus.
- Susun kue yang telah dibungkus ke dalam kukusan.
- Kukus sekitar 25 menit dengan api sedang dalam kukusan yang airnya sudah mendidih hingga kuenya matang.
- Setelah daunnya berubah warna dan layu, angkat kue lalu biarkan hingga dingin sebelum disajikan.
Ingredients
Steps
- Put 200 g rice flour, 2 tbsp tapioca starch, 1 tsp salt, 150 g granulated sugar, and 800 ml medium-thick coconut milk into a wok.
- Stir until the batter is smooth and silky and the sugar has dissolved.
- Add 2 pandan leaves.
- Cook over medium heat, stirring constantly, until the mixture starts to come together in clumps.
- Lower the heat and carry on cooking until the mixture thickens and feels heavy to stir, then turn off the heat.
- Prepare banana leaves that have been sun-dried or softened over a low flame, and pieces of kepok banana cut into quarters.
- Place 1 tbsp of the mixture on a banana leaf brushed thinly with cooking oil, then spread it out.
- Place a piece of banana in the middle, then wrap it in the mixture and press it neat and firm.
- Roll the leaf up, press it firm, then fold the ends however you like.
- Repeat until all the mixture has been wrapped.
- Arrange the parcels in the steamer.
- Steam for about 25 minutes on medium heat over already boiling water until the cakes are cooked through.
- Once the leaves have changed color and wilted, lift the cakes out and let them cool before serving.
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