27/10/2026
Just realised it’s been over a year since Nagasari last made an appearance on our menu! Goes to show how quickly time flies.
Making Nagasari is quite a labour of love, from preparing the banana leaves and cooking the custard to wrapping each piece individually with slices of bananas before steaming them to perfection.
It’s a fair bit of work but honestly, it’s also such a fun process. There’s something really satisfying about crafting each little parcel by hand.
Our version has a lovely, velvety custard-like texture, with just the right balance of sweet and savoury. And it’s one of those kuihs that’s equally delicious at room temperature or slightly chilled straight from the fridge.
Hope you’ll give it a try when it makes its return this Saturday!
