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2. Mix rice flour, sago, salt, sugar and vanilla powder
3. Pour the coconut milk into the flour mixture, mix well and strain
4. Grease a 18-diameter tin with a little oil
5. Heat the steamer and cover it with a napkin
6. Pour the dough thickness according to taste, steam.. After the top surface is almost cooked, arrange the bananas, flatten it.. And so on until the dough runs out
7. After it's cooked, take it out, let it cool first.. Usually Nagasari is soft when it's still hot, let it cool down and then it's ready to be served..
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