Hoon Kwe Jagung

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.

I made these few days ago since there was a balance of the Hoon Kwe flour in the house.

This dessert is easy and quick to cook.

Hoon Kwe Jagung

Ingredients A:
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)

Ingredients B:
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.

Ingredients C:
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.


Kueh Bakar Jagung

Kueh Bakar Jagung is a sweet dessert which the Malays love to eat.  The traditional version do not have corn in it but this recipe is a modified version, someone has kindly created this with corns many years ago and I must say the taste is delicious.

With the exception of my second daughter, the rest of my family members love this.

My mother used to make this using a mould that has flower shapes, she will then pour the mixture and bake them over hot coals. But now with modern technology there’s no need to do so.  Many years ago, I bought an electric mould to make these.  So yesterday and today, for our tea time, we are having these kueh since there was still plenty of the mixture left.


Kueh Bakar Jagung … pix showing the mixture, the electric mould and the ready to eat kueh 😉

Here’s the recipe :

3 cups of plain flour
1 cup of self-raising flour
2 can of cream style corns
5 screwpine leaves (wash and grind with one cup of water, extract the juice)
2 tsp of screwpine (pandan) paste
6 eggs
2 cups of sugar
2 small box of coconut milk
1 tsp of vanilla essence

Method : 

Beat the eggs with the sugar, then add in the cream corns, coconut milk, vanilla essence, pandan paste, screwpine juice and the flours.  Mix well. If the mixture is thick, add a little water.  Once ready, pour into the electric mould and bake till cook.