Nagasari is a kind of cake made from rice flour, sago flour, coconut milk, and sugar in banana content. Bananas commonly used as contents are banana type of plantains. This cake is usually wrapped with banana leaf and steamed. In addition to the above-mentioned materials, nagasari is also often steamed with a pandanus leaf dressing that gives rise to a distinctive aroma.
In Bireuen very many sellers Nagasari, which is on the road Medan-Banda Aceh in front of the terminal bireuen.
Bireuen is the largest producer of nagasari compared to other cities,
So do not forget if passing or stopping at Bireuen tasted Nagasari bireuen, I guarantee definitely addicted.
Nagasari recipe
• 200 gr rice flour
• 100 gr tapioca / sag
• 30 grams of sugar
• 800 ml of medium coconut milk
• 3 lbr leaves pandanus torn bunches
• a pinch of salt
• Sufficient bananas for stuffing nagasari and
cut into pieces
• Sufficient banana leaves to wrap.
Steps
- Cook coconut milk, sugar, salt and pandan leaves, stir to boil, turn off the heat, Use a small fire ,Chill
- Put the mixture of rice flour and sago into the already cold coconut milk, mix well with whisker
- Move the pan containing a mixture of coconut milk and flour onto the stove, Cook while stirring constantly until it thickens into a dough like mush, should use whisker and stir somewhat strong spy dough not bergerindil smooth. Turn off the fire. Like this his smooth dough is not bergerindil
- Prepare a piece of banana leaves, Give white dough put a piece of banana then cover again with white dough, Fold like envelope, Do it until it runs out
5.Stacking nagasari dough that has been wrapped in steamer, steamed approximately 15 minutes - Nagasari which has been steamed. Take the steam and cool
- Appearance of nagasari cake after cut. Sy love the white dough is not too soft because there is a mixture of sago. Nagasari who only use rice flour tends to be more tender, easy way to make it.