Nagasari (Gluten-Free Banana Cake)
A traditional Indonesian steamed cake made with rice flour and filled with slices of banana. This gluten-free adaptation maintains the authentic flavor and texture.
Ingredients
- 1 cup Rice Flour
- 1/4 cup Tapioca Starch
- 2 cups Coconut Milk
- 1/2 cup Sugar
- 1/4 teaspoon Salt
- 2 Bananas (ripe, sliced)
- 2 Pandan Leaves (knotted)
Instructions
- 1In a bowl, mix rice flour and tapioca starch. Gradually add coconut milk, stirring until smooth. Add sugar and salt, and mix well.
- 2Heat the mixture in a saucepan over low heat, stirring constantly until it thickens slightly. Remove from heat.
- 3Line a baking dish or individual molds with banana leaves or parchment paper.
- 4Pour a layer of the rice flour mixture into the prepared dish or molds. Arrange slices of banana on top. Pour the remaining rice flour mixture over the bananas.
- 5Place the pandan leaves on top. Steam for about 30-40 minutes, or until the cake is firm.
- 6Let the cake cool completely before slicing and serving.
Substitutions
Wheat Flour → Rice Flour and Tapioca Starch(avoids Gluten)
Rice flour and tapioca starch combine to provide the structure normally provided by wheat flour.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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