Kuih Nagasari Recipe

Kuih Nagasari Recipe

(Malaysian Steamed Dessert)


240 g rice flour

500 ml water

875 ml coconut milk, squeezed from 1 grated coconut with sufficient water added

2 screwpine (pandan) leaves, knotted

teaspoon salt

16 banana leaves, cut into 18 x 15-cm pieces, scalded

8 small ripe bananas (raja variety), peeled and halved lengthways



Sift rice flour into a bowl, add water and blend until smooth.  Into a saucepan, put coconut milk, screwpine leaves and salt.  Bring to a slow boil.  Add rice batter to coconut milk and stir with a wooden spoon for about 5 minutes or until mixture becomes a smooth paste.  Remove from heat.  Onto the center of each banana leaf, place a dessertspoonful of cooked mixture.  Fold over one side of banana leaf to flatten and shape mixture into a small rectangle.  Unfold leaf, top with a banana half and cover with another spoonful of cooked mixture.  Fold banana leaf in thirds lengthways, overlapping to cover mixture.  Then, fold 2 short ends under so parcel's weight rests on them.  Steam parcels for 20 minutes.  Serve hot or cold as sweet dessert.


Note:  Some brands of rice flour contain a percentage of tapioca flour, which hardens the kuih (steamed cake).  To avoid this, add more coconut milk to the batter.


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