Daily Cooking Quest

easy Indonesian recipes

Kue Hunkwe Pisang - Banana and Mung Bean Starch Cake

Hunkwe is mung bean starch powder used mainly for making traditional Indonesian kue (cake). The powder is always sold in an oblong packet, whichever brand you prefer. To prepare, you need to boil the powder together with sugar, salt, and coconut milk until it turns into a white thick gooey liquid (it will resemble white glue). You need to work really fast from here, since entire thing will solidify in like a minute. If you want to pour into molds, the molds must be prepared and ready to go before you start cooking your hunkwe. For beginner, I recommend lining a baking pan with saran plastic, then cover the bottom of the pan with banana slices. Then cook your hunkwe, and when it is ready, quickly pour the entire batch into the pan and flatten as best as you can. Let it set (like 5 minutes, seriously), then chill in the fridge for 1 hour, and cut into serving portions. Easy peasy. ♥

Kue Hunkwe Pisang - Banana and Mung Bean Starch Cake

Kue Hunkwe Pisang - Banana and Mung Bean Starch Cake

Your Kitchen - My Kitchen Challenge No.1

Your Kitchen - My Kitchen Challenge No.1

I am entering this kue hunkwe pisang as my second submission to the first Your Kitchen - My Kitchen challenge. I think this is a good fit for the theme, which is jajanan pasar traditional Indonesia, or traditional Indonesian street food.

Kue Hunkwe Pisang - Banana and Mung Bean Starch Cake

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 16

Ingredients

  • banana, cut into slices
  • 1 packet of hunkwe (mung bean starch powder), mine comes in 100 gram packet
  • 100 gram sugar
  • 1/2 teaspoon salt
  • 400 ml coconut milk
  • You will need
  • 20cm x 20cm x 5cm baking pan
  • saran plastic

Instructions

  1. Line your baking pan (or any mold) with saran plastic. Add enough banana slices to cover the bottom of the pan and set aside.
  2. In a pot, mix together hunkwe powder, sugar, salt, and coconut milk (the amount of sugar, salt, and coconut milk should follow the instruction in that comes in your hunkwe packet).
  3. Cook on medium high, stirring all the time (very important) until it becomes a homogenous thick white liquid. During the entire cooking process, you will observe that the liquid is first very thin and runny, then some lumps will appear, then the entire thing looks super lumpy and bumpy, then smooth white thick liquid. Once the liquid bubbles (imagine hot mud bubbling), then it is ready. Quickly pour the entire batch into the baking pan, gently tap the baking pan to flatten.
  4. Let it set at room temperature. Once it sets, chill in a fridge for 1 hour. To serve, cut into serving portions.

Comments

  • Dedy@Dentist Chef says:

    One of my fave beside nagasari... i love it even more once my mom pan fried until crusted too....

    • Anita says:

      I love nagasari too :) I think I will try pan frying my bananas until crusty next time, it sounds lovely.

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