Hoon Kwee Jagung … a type of dessert that used Hoon Kwe flour (mung bean flour) and corns. Traditionally in the Malay society we used to make using rice flour and we called it Nagasari … can either add banana or corn to it but now more people prefer to use the Hoon Kwe flour cos it tasted better and smoother in texture.
This dessert is easy and quick to cook.
Hoon Kwe Jagung
1 can of corn (whole kernel) – drained and rinse, put aside
250 ml coconut milk (I used Santan Kara and add a bit of water to make it to 250 ml)
450 ml water
175 gm of sugar
1 pandan leaf (screwpine leaf)
Boil these 3 ingredients and once sugar dissolved, off the fire and cool it.
200 ml water
120 g Hoon Kwe flour
Mix both together till flour dissolved.
In a pot, add the ingredient C. Then add ingredient B and the 250 ml coconut milk. Keep stirring and make sure to use a small fire. After 5 mins, add the corns.
Continue to stir till mixture has thickens. Off the fire and pour the mixture into either small bowls, jelly moulds, cut banana leaves or plastic. Cool and chill in the fridge before serving.
Note: if using banana leaves and plastic, cut into squares (dimension up to you) and pour the mixture before folding them nicely.