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1000 ml, coconut milk from 1 old coconut, scraped so that the coconut milk is pure white
180 gr sugar
1 plantain comb, thinly sliced lengthwise, 1 banana into 4 parts
4 pandan leaves
Salt, vanilla to taste
Egg yolk food coloring, light yellow, dark green
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, add food coloring
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 does not 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
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