|Place of origin||Indonesia|
|Region or state||Nationwide in Indonesia and also known in Malaysia|
|Serving temperature||Room temperature|
|Main ingredients||Steamed rice flour with sugar filled with banana and wrapped inside banana leaf|
|Cookbook: Kue Nagasari Media: Kue Nagasari|
Nagasari is a traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana. It is usually wrapped in banana leaves before being steamed, or prepared with pandan that gives it aroma. It is commonly eaten as a snack in Indonesia where it is also known as kue bandang-bandang by Bugis people. Sometimes it is simply called as kue pisang (banana cake).
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.
- 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)
- Sajian keraian, perancangan, penyediaan & resipi By Noraini Sidek
- NAGASARI (picture)
- "Kue Nagasari". Kue Nusantara. December 3, 2010. Retrieved 6 June 2012.
- Kue Nagasari recipe (in Indonesian)