Monday, January 31, 2011
Nagasari Pisang Coklat (Banana-Choc Rice Cakes)
Another twist on traditional Indonesian sweets. Nagasari, by default, is steamed rice cakes enclosing a thick slice of banana. One day I thought, why can't I make it more modernized? With chocolate, or even cheese? (by the way, Indonesians love the combination of [banana-]cheddar-chocolate)
This is one big advantage when dealing with rice products: they do not have much taste themselves, and you could pair them with a lot of things. This one is of no exception.
Nagasari Pisang Coklat (Banana-choc filled rice cakes)
for the rice cakes:
60 gr rice flour
20 gr sugar
200 ml coconut milk
1 tsp tapioca flour (optional)
1/8 tsp salt
1-2 bananas, cut into 3/4 inch-thick slices
see recipe here
1. Make the chocolate paste ahead of time. Cool in fridge - the more pliable the paste, the easier they are to work with.
2. Enclose the banana pieces with chocolate paste ahead as well, so you have the chance to firm them up in the fridge. Chilling time of 3-4 hours would be enough, but you can leave it overnight too.
3. Prepare steamer (preheat if necessary). Cut 8-10 pieces of nonstick baking paper, each one about 15 * 20 cm in size.
4. Mix rice cake ingredients in a small saucepan, stir until the dry ingredients start to dissolve.
5. Cook over medium-high heat, stirring constantly, until mixture boils and starts to thicken. Remove from heat.
6. Place 1 heaping tablespoon of rice dough on a prepared baking paper. Flatten into 1/4-inch thickness. Place 1 chocolate-enclosed banana on top, then enclose with the rice dough. Fold the baking paper to enclose the whole mixture. Put seam-side down on prepared steamer basket. Repeat with the remaining dough and filling.
7. Steam for 15 minutes. Cool completely before serving. Best eaten on the day they are made, otherwise the banana pieces might get a watery.