Yesterdaymy husband asked me to make him tapioca porridge and I didn’t use all the bananas for the porridge. As tomorrow we will be travelling to visit a friend in Montreal, I wanted to bring her some traditional cake that I am sure she hadn’t had this cake for ages now. So I make this banana cake to be packed tomorrow and will give some to her. In Kalimantan, this cake is called Pais Pisang (which my father really likes it big time) but in Java I think this is known as Nagasari.
1 tsp vanilla sugar
1 can of coconut milk (400 ml)
1/4 cup tapioca flour
tooth pick
2 cups rice flour
a little drop of Pandan paste, I used Koepoe-Koepoe (can be found in Asian store)
2 bananas, not too ripe , sliced
a dash of salt
Splenda sweetener, as needed
Banana leaves (can be found in Asian store)
In a bowl, pour the coconut milk, then add about 400 ml water plus 100-200 ml more water, stir well.
In a separate bowl, mix rice flour with tapioca flour, then pour about half of the coconut milk mixture in, stir well.
Bring to a boil the other half of coconut milk mixture by adding a dash of salt, vanilla sugar, Splenda sweetener, and a drop of Pandan paste.
Lower the heat and add in the mixture of the flours, stir all the time do not let the mixture burnt on the very bottom, until mixture thicken thoroughly.
Turn off the stove, add in slices of bananas and mix well
On a clean banana leaves, pour about 1-2 spatula spoon and wrap the mixture. Repeat this step until all mixture gone.
Steam the wrapped mixture for about 20-25 minutes long (or more if needed). Turn off the stove, take out the steamed banana cake and place them inside the fridge for 10-15 minutes until the cake is cooled
down.
Pais Pisang
Ingredients
- 1 tsp vanilla sugar
- 1 can of coconut milk 400 ml
- 1/4 cup tapioca flour
- tooth pick
- 2 cups rice flour
- a little drop of Pandan paste I used Koepoe-Koepoe (can be found in Asian store)
- 2 bananas not too ripe , sliced
- a dash of salt
- Splenda sweetener as needed
- Banana leaves can be found in Asian store
Instructions
- In a bowl, pour the coconut milk, then add about 400 ml water plus 100-200 ml more water, stir well.
- In a separate bowl, mix rice flour with tapioca flour, then pour about half of the coconut milk mixture in, stir well.
- Bring to a boil the other half of coconut milk mixture by adding a dash of salt, vanilla sugar, Splenda sweetener, and a drop of Pandan paste.
- Lower the heat and add in the mixture of the flours, stir all the time do not let the mixture burnt on the very bottom, until mixture thicken thoroughly.
- Turn off the stove, add in slices of bananas and mix well
- On a clean banana leaves, pour about 1-2 spatula spoon and wrap the mixture. Repeat this step until all mixture gone.
- Steam the wrapped mixture for about 20-25 minutes long (or more if needed). Turn off the stove, take out the steamed banana cake and place them inside the fridge for 10-15 minutes until the cake is cooled down.
