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Nagasari[1] is a traditional Southeast Asian steamed cake, originating from Indonesia, made from rice flour, coconut milk and sugar, filled with slices of banana.[2] It is usually wrapped in banana leaves before being steamed, or prepared with pandan that gives it aroma.[3] It is commonly eaten as a snack in Indonesia[4] where it is also known as kue bandang-bandang by Bugis people. Sometimes it is simply called kue pisang (banana cake).

Kue Nagasari
Kue pisang nagasari dibuka.JPG
Unwrapped nagasari
Place of originIndonesia
Region or stateSoutheast Asia
Associated national cuisineSingapore, Malaysia, Indonesia
Serving temperatureRoom temperature
Main ingredientsSteamed rice flour with sugar filled with banana and wrapped inside banana leaf

Nagasari sometimes appear in different colors, with white being its normal color. Red Nagasari contains palm sugar, blue one has Clitoria ternatea for coloring, and green one uses Pleomele angustifolia (syn. Dracaena angustifolia). Kue Nagasari is commonly sold in Indonesian traditional market as one of kue jajan pasar (market munchies), sold together with other popular traditional cakes such as klepon, onde-onde, bika Ambon, lapis legit and pastel.

See alsoEdit


  1. ^ Isi dan kelengkapan rumah tangga tradisional menurut tujuan, fungsi dan kegunaannya daerah Maluku, J. E. Sitanala, Hilderia Sitanggang, Proyek Inventarisasi dan Dokumentasi Kebudayaan Daerah (Indonesia)
  2. ^ Sajian keraian, perancangan, penyediaan & resipi By Noraini Sidek
  3. ^ NAGASARI (picture)
  4. ^ "Kue Nagasari". Kue Nusantara. December 3, 2010. Retrieved 6 June 2012.

External linksEdit