Jackfruit Nagasari (Mung Bean Starch Cake with Jackfruits)
Jackfruit Nagasari is a delicious gluten-free and vegan dessert or snack made from mung bean starch and coconut milk dough mixed with pieces of sweet jackfruits.
Prepare banana leaves – Cut banana leaves or plastic sheets into 25 8-inch/20 cm squares. If using banana leaves, wipe them with a wet kitchen towel to clean them. Soften banana leaves by passing them lightly over the low flame of a gas burner so that they become pliable and do not break easily during folding.
Make batter – In a big pan, add mung bean flour, granulated sugar, salt, and vanilla extract. Add a little bit of coconut milk and stir until well combined with no lump. Then, add the remaining coconut milk and stir until well incorporated. Add knotted pandan leaves into the pan.
Cook batter – Heat the pan over low-medium heat. Stir constantly during cooking. Cook until the mixture thickens. Turn off the heat and add the diced jackfruits. Stir until well combined.
Wrap and fold – Immediately wrap the hot dough with banana leaves. Put a banana leaf (the pale side up) or plastic sheet onto a working space. Spread 2 to 3 tablespoons of dough onto the middle of the leaf or sheet. Fold two sides up. Continue with folding the other two sides up. Flip and put the folds on the bottom to secure. Continue with the rest of the dough.
Cool – The dough will harden after it has cooled down. Serve and enjoy!
Notes
Store the leftovers in an airtight container in the refrigerator for up to 3 days.