Serving home recipes that are easy for everyone to make and ingredients that are easily available. Inspires cooking enthusiasts. homemade food is a topic which can be of general interest, as well as especially relevant in the current day and age where people value convenience over quality when it comes to their diet choices. Home cooking has been largely replaced by eating out or buying pre-prepared foods, but there is a growing number of people who want to try this more traditional form of cook
900 ml (me 1000 ml, coconut milk from 1 old coconut, scraped so that the coconut milk is pure white
200 gr sugar (me: 180 gr)
1 comb banana kepok me: 18 bananas / plantains thinly sliced lengthwise, 1 banana into 4 parts
4 pandan leaves
1 tsp white food coloring powder (me)
Salt, vanilla to taste
Dry Ingredients
250 gr rice flour
100 gr tapioca
How to make
1. Heat the steamer, use medium heat, grease a 24x24x4 baking dish with cooking oil
2. Boil the coconut milk until it boils, let it come to room temperature
3. Enter the dry ingredients gradually, while stirring using a whisk
4. Pour the first mixture into the tin, I weigh 200 gr, steam for 5 minutes, add bananas, arrange until smooth, pour 150 gr dough, steam again for 5 minutes
5. Pour 100-150 gr of batter again, steam for another 5 minutes
6. Do it until the dough and bananas run out, steam the last for 20-25 minutes to ripen the whole nagasari
7. Wait for it to cool before removing it from the pan
Note
1. Every time you pour the dough, don't forget to mix well first, so that there is no flour deposit underneath
2. The baking sheet doesn't need to be covered with anything, if it is lined with baking paper, the dough will stick together
3. Cover the steamer, don't forget to wrap it with cloth, if you use clakat it's safer
Post a Comment for "Layered Banana Nagasari"