banana hoon kueh

Mung bean flour is known locally as hoon kueh flour.

A typical recipe for banana hoon kueh is as follows:-

(a) Steam the banana for 5 minutes. Let the banana cool before slicing the banana into small pieces.

(b) Cooked the banana leaves in boiling water until the leaves are soft. Cut the leaves into desired size for wrapping.

(c) Mix the coconut milk, hoon kueh powder, rice flour and tapioca flour.

(d) Mix the water, sugar and salt and boil until the sugar dissolves.

(e) When water has boiled, add the flour mixture and cook until it boils and thickens.

(f) Spoon 1 tbsp of hoon kuey on the banana leaf and place 2 to 3 slices of banana on top. Top off with another 2 tbsp of hoon kuey before wrapping up the hoon kuey.

(g) Let the wrapped banana hoon kueh cool before refrigerating it.

I decided to make a simpler version of banana kueh using mung bean flour but without rice flour and tapioca flour. Also, I used the jelly mould that is used for konnkayu jelly instead of wrapping the banana kueh in banana leaves.

INGREDIENTS

2 large bananas (cut into small cubes)
1/2 tsp pandan flavouring
90g mung bean flour
180g raw sugar
450ml coconut milk

METHOD

1. Cut the banana into small cubes. Add the pandan flavouring and mix well.

2. In a pot, mix the banana, mung bean flour, raw sugar and coconut milk.

3. Heat up the pot and stir constantly until the mixture thickens.

4. Pour into jelly moulds. When the banana kueh has cooled, refrigerate the banana kueh.