Banane Stearned – Gâteaux Gâteaux Nagasari
Bananas are the most widely available fruit throughout Indonesia, so it’s not surprising that they feature in many dessert and cakes
Ingrédients:
6 small or 2 large ripe bananas
1 ¼ (150 g) rice flour
4 tablespoon mung bean flour or tapioca flour
2 tasses (500 ml) lait de coco fine
¼ tasse (50 g) le sucre
Pincée de sel
Twelve 7-in (18 cm) square pieces of banana leaf, pour l'emballage
Toothpicks, pour fixer
Itinéraire de cuisson:
- Peel and halve each small banana or if using large bananas, slice each diagonally into six ½ -in (1cm) thick slices, set aside.
- Combine both types of flour and 1 ½ tasse (325 ml) of the coconut milk in abowl and mix into a smooth batter, free of any lumps. Mettre de côté.
- Combine the remaining coconut milk, sugar and salt in a saucepan, and heat over over medium heat, mixing well until the sugar is dissolved. Bring into a boil, then pour in the batter and continue to cook, stirring constanly until the mixture thickens, 5 à 10 minutes. Retirer du feu et laisser refroidir
- Scald the banana leaves by pouring boiling water over them in a basin, afin qu'ils deviennent flexibles. Égoutter et placer les feuilles sur une surface de travail propre.
- To wrap the cakes, spread 2 tablespoons of the flour mixture across the center of a piece of banana on top and then spread another 2 tablespoon of the flour mixture across the center of a piece of banana leaf. Lay a slice of the banana leaf on top and then spread another 2 tablespoons of the flour mixture over it, covering the banana. Wrap by folding one side of the banana leaf over the filling, then the other, forming a tight parcel. Tuck both ends underneath and fasten with toothpick. Continue to wrap the remaining ingredients in this manner.