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Loading...A traditional Javanese steamed cake made with rice flour and coconut milk, wrapped in banana leaves with sweet banana pieces tucked inside. The leaves impart a subtle grassy aroma while the rice flour batter sets into a soft, slightly chewy cake. It is a beloved snack sold by street vendors and served during family gatherings across Indonesia.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings6
Yield6 parcels
Nutrition Facts
Per serving (estimated)
- 295 kcalCalories
- 9 gFat
- 6 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 22 gSugar
- 3 gProtein
- 95 mgSodium
- 260 mgPotassium
- 25 mgCalcium
- 0.8 mgIron
- 6 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the batter
- 200 g rice flour
- 30 g tapioca starch
- 200 ml coconut milk
- 350 ml water
- 120 g granulated sugar
- 1/4 tsp fine sea salt
- 2 pandan leaves, tied into a knot
For the filling and wrapping
- 3 ripe saba or plantain bananas, peeled and sliced into 4-cm pieces
- 1 tbsp palm sugar, grated
- 6 banana leaves, wilted over a flame and cut into 20 cm squares
- 1 tbsp neutral oil, for brushing
Directions
- In a saucepan, combine coconut milk, water, sugar, salt, and pandan leaves. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then remove from heat and let cool for 5 minutes.
- Whisk rice flour and tapioca starch in a large bowl. Slowly pour the warm coconut mixture into the flour while whisking continuously to form a smooth, lump-free batter. Strain through a fine sieve to remove any clumps.
- Return the batter to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for 6 to 8 minutes until it thickens into a glossy, pourable paste that ribbons off the spoon. Remove the pandan knot and let the batter cool slightly.
- Lightly brush each banana leaf square with oil on the shiny side. Spoon about 2 tablespoons of batter onto the center of a leaf and spread into a thin rectangle about 10 cm long.
- Place a banana piece and a pinch of grated palm sugar on top of the batter, then fold the banana leaf into a tight rectangular packet by folding the long sides over the filling and tucking the ends underneath.
- Repeat with the remaining leaves, batter, and banana pieces. Arrange the parcels in a single layer inside a steamer basket, seam-side up, taking care not to overcrowd.
- Steam over vigorously boiling water for 30 minutes, keeping the lid covered and refilling the pot with hot water if needed. The cakes are ready when the batter feels firm and springs back when touched through the leaf.
- Let the parcels rest for 5 minutes before unwrapping. Serve warm or at room temperature, tearing the leaf open at the table to release the grassy aroma.
Cook’s Notes
- Wilt the banana leaves by passing them quickly over an open flame or hot pan; this makes them pliable and prevents tearing when folded.
- Use saba or plantain bananas rather than ripe dessert bananas, as they hold their shape and resist turning mushy during steaming.
- For a more pronounced coconut aroma, replace half the water with thin coconut milk and toast the rice flour briefly before mixing.
- Do not skip straining the batter; any small lumps will remain visible inside the finished cake.
- Leftover cakes keep at room temperature for 1 day in their leaves; re-steam for 5 minutes to refresh.
