Nagasari

Nagasari, you will pleasantly surprised how good it tasted. Creamy on the outside with a white pudding texture and sweet in the inside (depending on banana sweetness), it makes a wonderful dessert.

Made from rice flour, coconut milk, bananas, sugar and salt; and wrapped in banana leaves - it's a wonder how the simple ingredients can produce such a delicious dessert!

I have bought this traditional cakes sometimes, and the best part about making these cakes are they only take 10 minutes to prepare. Try it, I'm sure you are going to enjoy our traditional Indonesian dessert. If you don't have banana leaves to wrap the cakes, here's another version how you can enjoy this traditional rice cakes.

Servings: 12 parcels
Preparation time: 10 minutes
Steam time: 25 minutes

Putu piring

Putu piring is a type of round, steamed rice cake with a centre of melted palm sugar. A Malay adaptation of an Indian dish, it is a popular local snack.

Description
Made of ground rice flour, these cakes are shaped by conical moulds into circular mounds. A spoonful of gula Melaka (palm sugar) is placed in the centre and then the cake covered with a second layer of rice flour. A small cut of pandanus or banana leaf is pressed in before the ball of dough is turned upside down and left on a small cheesecloth covering a small plate for steaming. Each mould is covered with an individual conical lid and steamed for a few minutes. When cooked, the cakes are removed from their metal plate with the help of a small cut of banana leaf. They are topped with slightly salted grated coconut to add a savoury touch to the sweet cake. If the flour was sieved, the putu piring almost melts in the mouth. The lump of gula Melaka melts during the steaming process and oozes out at the first bite.

Colorful Snow Ball Cake ( klepon )

Klepon or kelepon is a kind of traditional Indonesian food that is included in the snack market. This food is made from glutinous rice flour shaped like small balls and stuffed with brown sugar and boil in boiling water. Klepon served with grated coconut on top.
Ordinary Klepon peddled by getuk and cenil (also called cetil) as a snack in the morning or late afternoon. Klepon color usually white or green depending on taste. To Klepon with green color, it should be added to the dye from suji leaves or pandan leaves.

Ingredients:
• Cake colouring (choose your fave colour)
• 50 gr of brown palm sugar (sliced)
• Boiling water
• 115 gr of gloutious rice flour
• 60 gr of potatoes (one medium size potato)
• 1 teasp of salt
• 100 gr of coconut gratin (steamed)
How to prepare:
• Boil or steam the potatoes. Peel the skin then smash them until smooth.
• Mix the flour with the potatoes and 1/2 tea sp of salt. Devide the dough into two or depends on how many colours do you want to create.