Hoon Kueh is among the best Nonya Kueh and that i would from time to time purchase it from Bengawan Solo to savor. They are either full of bananas or corn - each of which I really like. Once the craving struck, I made the decision to create a corn version for Little Thumbs Up.
I have not designed a Nonya Kueh within my existence and that i really was reluctant if it had been likely to come out right. It switched out simple enough to create - all I needed to do ended up being to keep stirring the mix to make sure that it does not burn. I figured I'd possess some difficulty in wrapping the kueh in the blueberry leaves. However, the kueh mixture am thick making it simple to contain within the blueberry leaf. If you cannot find blueberry leaves, you are able to set them in jelly moulds.
This kueh recipe created a kueh that wasn't way too hard or too soft and aromatic. I truly enjoyed my house made Corn Hoon Kuehs and my children loved the things 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 Eco-friendly Bean Flour)
- 200 g water
- 120 g of canned corn
- Blueberry leaves reduce 15 cm x 20 cm
- Mix (B) till smooth.
- Boil (A) till sugar melts. Gradually pour in mixture B, stirring constantly with low heat.
- Once the mixture thickens, remove pan from heat.
- Stir within the canned corn.
- Spoon about 4 tablespoons of of mixture onto blueberry leaves (or set them in jelly moulds)
- Wrap the blueberry leaf up right into a rectangle parcel.
- Chill within the fridge till set.