Kueh Naga Sari - Banana Blancmange cake -an Indonesian/Malaysian dessert
  • 1/2 cup tepong hoen kwee* (green mung pee flour)
  • 4 cups coconut milk
  • 3/4 cup gula melaka/gula djawa* (coconut sugar) or light brown sugar
  • few drops vanilla extract
  • 4-6 ripe bananas
  • approximately 20 pieces banana leaves** or aluminum foil cut into 6 1/2 squares
  1. Mix flour and coconut milk together in a medium non-stick sauce pan and bring slowely to a boil, stirring constantly. Cook until the mixture becomes very thick, smooth and shiny, then add the sugar and vanilla and leave to cool slightly.
  2. If using banana leaves, soak in boiling water for a few minutes to clean and soften. Cut the bananas in lengthwise pieces 1/2 thick, then cut crosswise 2 1/2 inch long. To assemble the cakes, put a heaped tablespoonful of the cooked coconut milk mixture in the center of the banana leaf. Lay a piece of banana on top, then cover with another tabelspoonful coconut mixture. Wrap the packet up, envelope style, continue until all mixture is used up. Set packets in a steamer and steam for 15 minutes. Allow to cool, then put in refrigerator to chill.
For those of you not familiar with the cuisines of Indonesia and Malaysia you have to understand that the Malay cuisine of Malaysia is similar to Indonesian cuisine. Remember that in South East Asian countries sweets are not eaten after dinner, but in between meals. * These products are available at your local Asian food markets, such as the 99 Ranch Markets. ** Banana leaves are available at your local Asian markets and Vallarta Super Markets.