After my ang ku kueh experiment, I had a bunch of banana leaves waiting to be used.
I found this simple kuih recipe and decided to give it a try.
Kuih nagasari pisang (adapted from Resepi Cikgu Ani)
- 5 pisang raja
- 125 grams rice flour
- 2 tbsp corn flour
- 625 grams pandan water + coconut milk
- 2 tbsp sugar
- Pinch of salt
- Banana leaves, scalded with hot water and cut into 12 pieces of around 15 x 15 cm
- To make pandan water, cut 10 blades of pandan leaves into small pieces. Blend with 250 ml of water. Squeeze out the pandan water.
- To make coconut milk, pour pandan water into 1 fresh grated coconut. Squeeze out the pandan coconut milk. If the first press is not sufficient to make 625 grams, add water to the grated coconut and press out again.
- Slice pisang raja lengthwise in half.
- In a saucepan, place rice flour, corn flour, sugar, salt and pandan coconut milk. Mix well with a whisk.
- Turn on medium heat and cook, whisking constantly, until it thickens enough to lightly coat the sides of the pan. Set aside.
- Spoon 2 tbsp of paste onto the center of a banana leave. Place a slice of pisang raja on top of the paste. Spoon another tbsp of paste on top of the pisang raja.
- Wrap up carefully and place onto a plate suitable for steaming.
- Prepare steamer with enough water to boil for 30 minutes.
- Once water boils, place the plate of kuih into the steamer and turn down heat to medium high.
- Steam for 15 minutes.
- Cool completely before eating. I prefer the kuih cold from the fridge.
The sweetness of this kuih is very dependent on the banana used. The pisang raja I had were not sweet enough. I didn’t want to throw away all the kuih so I made a gula melaka syrup to drizzle over the kuih.
Gula melaka syrup (adapted from SBS)
- 167 grams gula melaka
- 100 ml water
- 1 dried orange peel
- 1 stick of cinnamon
- Place everything in a saucepan over low heat.
- Stir until gula melaka melts.
- Let syrup boil for 3 minutes.
- Discard orange peel and cinnamon stick.
- Let cool completely.
With the gula melaka syrup, it tasted so much different. Love this!