Nagasari (Rice Cake With Banana)
250 g (8 oz) rice flour
60 g 92 oz) cornflour
2 large bananas
2 cups thick santen (coconut milk)
4 tbs granulated sugar
Pinch of salt
Sift the rice flour and cornflour together into a mixing-bowl, and add a pinch of salt. Heat the santen in a saucepan with the sugar; stir until the sugar is dissolve d, but do not let the santen boil. Peel the bananas and cut each one into three, crosswise. Then cut each piece of banana lengthwise in half. Mix the warm santen into the flour to make a smooth batter.
This is another of those Indonesian dishes that should be cooked in banana leaves. However, you can manage perfectly well with a heatproof souffle dish or pudding basin. Grease it, and pour into it the batter and the chunks of banana, which should be well covered by the batter. You can either steam this or boil it in a saucepan as if it were a Christmas pudding; it will need 50 minutes or an hour. Let it cool before serving.
To serve, either spoon it out of the souffle dish on to dessert plates, or turn it out like a blancmange on to a serving-dish.
