kuih nagasari pisang

Kueh Nagasari Pisang

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
  1. To make pandan water, cut 10 blades of pandan leaves into small pieces. Blend with 250 ml of water. Squeeze out the pandan water.
  2. 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.
  3. Slice pisang raja lengthwise in half.
  4. In a saucepan, place rice flour, corn flour, sugar, salt and pandan coconut milk. Mix well with a whisk.
  5. Turn on medium heat and cook, whisking constantly, until it thickens enough to lightly coat the sides of the pan. Set aside.
  6. 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.
  7. Wrap up carefully and place onto a plate suitable for steaming.
  8. Prepare steamer with enough water to boil for 30 minutes.
  9. Once water boils, place the plate of kuih into the steamer and turn down heat to medium high.
  10. Steam for 15 minutes.
  11. 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.

Kueh Nagasari Pisang1

Gula melaka syrup (adapted from SBS)

  • 167 grams gula melaka
  • 100 ml water
  • 1 dried orange peel
  • 1 stick of cinnamon
  1. Place everything in a saucepan over low heat.
  2. Stir until gula melaka melts.
  3. Let syrup boil for 3 minutes.
  4. Discard orange peel and cinnamon stick.
  5. Let cool completely.

With the gula melaka syrup, it tasted so much different. Love this!

Kueh Nagasari Pisang2


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