Baking & Pastry
Bolu Pandan Nagasari Gluten Free
Servings
12 Servings
Time
180 min
Difficulty
Medium
Ingredients
Nagasari:
- 85 g rice flour
- 20 g tapioca flour
- 70 g granulated sugar
- 225 ml coconut milk
- A pinch of salt
- 1 ripe banana (preferably pisang raja)
Dough Ingredients:
- 2 whole eggs
- 50 g granulated sugar
- 70 g rice flour
- 20 g tapioca flour
- 30 g cooking oil
- 3 g pandan paste
- 6 g Innova Cake Emulsifier
Instructions
Nagasari:
- In a mixing bowl, combine rice flour, tapioca flour, sugar, coconut milk, and salt. Stir until smooth and well blended.
- Pour the batter into a prepared mold or tray, then arrange slices of ripe banana on top.
- Steam over medium heat for 15–20 minutes or until fully cooked.
Pandan Sponge Cake:
- Whisk the eggs and sugar: Beat together until light, fluffy, and pale in color.
- Add dry ingredients: Gradually add rice flour, tapioca flour, and cooking oil. Mix until smooth.
- Add pandan paste: Stir until the color and aroma are evenly distributed.
- Bake the cake: Bake in a preheated oven at 180°C for 20–25 minutes or until the cake is cooked through and lightly golden.
- Let the cake cool before assembling
- Once both layers are completely cool, spread the nagasari layer evenly on top of the pandan sponge cake. Press gently to make them stick together, then cut into serving-size pieces. Serve and enjoy the soft, fragrant combination of traditional nagasari and moist pandan sponge.
