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.
What is Hoon Kueh exactly? This reminds me a little of the Nombu Kozhakattai's we make, both sweet and savoury, with rice flour, red beans and grated coconut. I really want to try your version too!ReplyDelete
Hoon KUeh flour is actually mung bean flour.Delete
This looks wonderful, Mich! I could eat a few pieces! The texture of your kueh looks perfect!ReplyDelete
I love this so much ! I want to have a try...ReplyDelete
I think i had some during our trip recently, it was quite nice :)ReplyDelete
This nyonya kueh looks perfectly made.
Love the texture and the corn.
Thanks for sharing this to LTU :D
Mmm.. So smooth n yummy. Send me a few, Mich. love to hv this w kopi-oReplyDelete
This looks so amazing and new !!ReplyDelete
These looks so interesting.. Never had them... Don't know why but they remind us of a tamale.. Need to give them a try!!ReplyDelete
The kueh texture looks very good! Sounds easy to make. Thanks for sharing!ReplyDelete
I think you just found a yummy gluten free treat. I will have to look out for mung bean flour. I wonder if you could use rice flour? I know it is hard to come by banana leaves. Well actually there are tons of banana trees growing naturally in the New Territories, HK but they do not harvest the leaves.ReplyDelete
Wow Mich! Is it Singaprean/Malaysian in origin (excuse my ignorance!)?ReplyDelete
Coconut and banana is a good pairing!
Hi Jacqueline, yes, its Singapore/Malaysian in origin. The Nonyas are descendants of Chinese and Malays... and their cooking reflects the best of both cultures.Delete
Thanks Mich - it's always lovely to learn more about the origin of dishes :-)Delete
Hi Mich, I love this kueh, long long time never make this. Thanks for the reminder. Yours look so delicious and silky smooth. Thanks for sharing your recipe.ReplyDelete
Have a nice weekend.
Mich this look absolutelyv delicious!ReplyDelete
Hi Mich,this kuih looks prefect and yummy !!! Thank you for submitting to LTU!ReplyDelete
I made something similar, but a savoury version, before...love your more with coconut cream.ReplyDelete
i think the malays call it nagasari jagung if i'm not wrong. I think i will love this kueh, looks very tempting ! have a good week, mich!ReplyDelete
What beautiful pictures! The texture of this is so intriguing. Unlike anything I've ever made! Good job tackling a difficult recipe. You did quite well, my friend!ReplyDelete
Yum! I haven't heard of these before but they sound delicious :)ReplyDelete
Mich, this kueh brings back childhood memories! I remember eating the one with bananas in them. Feel like having some now :)ReplyDelete
Reminds me of our own treats back home :) Lovely flavor and texture ! Yummy !ReplyDelete
This is totally new to me. Very interesting and curious thing. I can imagine how delicious it must be!ReplyDelete
I've never tried anything like this, it sounds great.ReplyDelete
this one looks very special. i really love corn!. great job xReplyDelete
Hi Mich, normally I made in pandan flavour without corn. Love this dessert: )ReplyDelete
Mich, I've never made hoon kueh with corn before only banana but this looks yummy!ReplyDelete
oh yummy, it looks amazing, sounds even better. I need to try it.ReplyDelete
I remember making lots of these with my grandma when I was little. Miss eating these nostalgic dessert.
I remember eating these when I was back home. Oh dear....drooling now....haha. Must try to make one day. Thanks for sharing. Hope you have a great week.ReplyDelete
I saw this on food blogs but never got to try tasting it before. Thanks for sharing traditional sweets! I only wish I can get to try. :)ReplyDelete
Hi Mich, I love this kuih. Pass me 2 pieces please! LOLReplyDelete
Yours look so good and very smooth.
Have a nice day.
Hi, so happy that I found your recipe!ReplyDelete
This looks exactly like my mom's but she did not hv measurements as usual. She used cream corn though. Had tried replicating it using the mung bean packaging directions but it came out hard. Will try your recipe.
Thks for sharing!
may use banana slices & call it banana hoon kueh or use red bean & call it red bean hoon kueh :DReplyDelete
I really enjoyed visiting your blog. I would also like to share with you something for your benefit.ReplyDelete
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