Hoon Kueh is one of my favourite Nonya Kueh and I would occasionally buy it from Bengawan Solo to enjoy. These are either filled with bananas or corn - both of which I love. When the craving struck, I decided to make a corn version for Little Thumbs Up.
I have never made a Nonya Kueh in my life and I was really hesitant if it was even going to turn out right. It turned out fairly easy to make - all I had to do was to keep stirring the mixture to ensure that it doesn't burn. I thought I would have some difficulty in wrapping the kueh up in the banana leaves. However, the kueh mixture was so thick which made it easy to contain in the banana leaf. If you can't find banana leaves, you can set them in jelly moulds.
This kueh recipe produced a kueh that wasn't too hard or too soft and fragrant. I really enjoyed my home made Corn Hoon Kuehs and my kids loved what they call Corn Agar Agar!
Corn Hoon Kueh (About 12 pieces)
Recipe from Pink Baker here
- 200 g Thick coconut milk
- 350 g water
- 80 g sugar
- 90 g Hoon Kueh Flour (Mung Bean or Green Bean Flour)
- 200 g water
- 120 g of canned corn
- Banana leaves cut into 15 cm x 20 cm
- Mix (B) till smooth.
- Boil (A) till sugar melts. Slowly pour in mixture B, stirring all the time with low heat.
- When the mixture thickens, remove pan from heat.
- Stir in the canned corn.
- Spoon about 4 tbsp of mixture onto banana leaves (or set them in jelly moulds)
- Wrap the banana leaf up into a rectangle parcel.
- Chill in the fridge till set.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post.