Banana Corn Hoon Kueh

I was in the mood for making a traditional kueh and opted for one of the easiest recipes I can think of! And who doesn’t love a banana or corn hoon kueh? This recipe takes me back to my Home Economics days in secondary school and it is easily one of my favourite subjects, next to Art and Literature.

It is also super fun to fold the pandan and banana leaves with your kids to make all kind of vessels for the kueh. Look at this tutorial on folding them on YouTube. Anyway for the recipe, you need:

Ingredients:

Mung bean flour (tepung hoon kueh in a white tube) - 60g

White sugar - 75g

Salt - 1/2 teaspoon

Coconut milk - 500ml

Water - 200ml

Pandan leaf - 1 for cooking the kueh

Sweet corn kernels canned - 1/2 cup

Small ripe bananas - 2

For the kueh vessels:

- 4 pandan leaves and 2 banana leaves

Method:

- Mix everything together (except the corn and bananas) in a non stick pot.

- Stir it on low heat till it becomes a smooth glossy blend (about 10mins).

- As the kueh firms up very fast, you have to quickly And carefully spoon it into your folded pandan leaf boxes, banana leaf vessels or any preferred container.

- Top them with the sweet corn and sliced bananas. Chill them in covered containers in the fridge till it’s time to serve. Yums!

*Tip:

- You can replace the banana with jackfruit or durian or mango.

Recipe courtesy of Carlyn Law, Eattodraw.com