Home / All Recipes / Indonesian / Kue Hunkwe Pisang - Banana and Mung Bean Starch Cake
Last updated: Jan 24, 2014 — Published: Jan 24, 2014 — By: Anita — 2 comments
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. ♥
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.
Author: Anita Jacobson
Categories: Dessert Snack Vegetarian
Cuisine: Indonesian
Ingredients: Fruit
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Serves: 16
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