Nagasari (Gluten-Free Steamed Rice Cake with Banana)

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Flour(replaces Cornstarch)
• 2 cups Coconut Milk
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 2-3 Ripe Bananas, sliced
• 8 pieces Banana Leaves, for wrapping

Instructions

1. 1In a medium mixing bowl, combine the 1 cup of rice flour, 1/4 cup of tapioca flour, 1/2 cup of sugar, and 1/4 teaspoon of salt. Whisk these dry ingredients together thoroughly for about 30 seconds until well combined.
2. 2Gradually pour the 2 cups of coconut milk into the dry mixture while continuously whisking. Continue whisking for 1-2 minutes until the batter is completely smooth and free of lumps.
3. 3Transfer the smooth batter to a medium saucepan (e.g., 2-3 quart capacity). Cook over medium heat (approximately 300-325°F or 150-163°C surface temperature), stirring constantly with a heat-resistant spatula or whisk. Continue cooking for 8-12 minutes until the mixture thickens significantly into a very thick, paste-like consistency that pulls away from the sides of the pan.
4. 4Remove the thickened mixture from the heat and let it cool in the saucepan for 10-15 minutes, allowing it to become warm to the touch but not hot. While it cools, prepare the 8 pieces of banana leaves: cut each leaf into approximately 8x8 inch (20x20 cm) squares. Gently pass each banana leaf square over a low flame for 5-10 seconds per side, just until it becomes pliable and slightly changes color, making it easier to fold without cracking.
5. 5Place one prepared banana leaf square on a clean surface. Spoon about 2 tablespoons of the cooled rice flour mixture onto the center of the leaf. Place one slice of the ripe banana (from the 2-3 ripe bananas) on top of the mixture. Cover the banana slice with another 2 tablespoons of the rice flour mixture, gently shaping it to enclose the banana.
6. 6Fold the banana leaf to securely wrap the mixture: bring the two longer sides of the leaf together over the filling, then fold the shorter ends underneath to create a neat packet. Repeat this process for all 8 pieces of nagasari. Arrange the wrapped nagasari in a steamer basket placed inside a large pot with 1-2 inches (2.5-5 cm) of water, ensuring the water does not touch the basket. Bring the water to a boil over high heat, then reduce to medium-high once steaming. Steam for 30-40 minutes, or until the rice cakes are firm to the touch when gently pressed through the leaf.
7. 7Carefully remove the steamed nagasari packets from the steamer. Let them cool at room temperature for at least 15-20 minutes before unwrapping and serving. Cooling allows the rice cakes to firm up further and makes them easier to handle.

Substitutions

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