Kue Hunkwe Pisang - Banana and Mung Bean Starch Cake

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 16


  • banana, cut into slices
  • 100 gram mung bean starch (Indonesian: tepung hunkwe)
  • 100 gram sugar
  • 1/2 teaspoon salt
  • 400 ml coconut milk
  • 1 teaspoon vanilla (skip if you are using Indonesian mung bean starch)


  1. Line an 8"x8" cake pan with saran wrap. Add enough banana slices to cover the bottom of the pan and set aside.
  2. Mix mungbean starch, sugar, salt, and coconut milk in a saucepan. Cook over medium heat, stirring at all times. The batter is ready once the liquid is thick and bubbles like hot mud.
    TIPS: The liquid is at first thin and runny. As you stir, some lumps will start to appear, and soon the whole pot will turn lumpy and bumpy, and finally, it will become smooth and thick.
  3. Immediately pour the batter into the prepared pan, gently tapping the pan to level and smoothen the batter.
  4. Set the pan aside at room temperature until the cake sets. Once set, chill the cake in the fridge for one hour.
  5. To serve, remove the cake from the pan and cut it into 16 serving portions. Store any leftovers in an airtight container in the fridge for up to 3 days.

Another great recipe by https://dailycookingquest.com.