This kuih is made from Hoon Kwee (green or mung bean flour) which absorbs many times its own volume in water to set. It’s most likely the easiest kueh to make.
I used to make a banana version wrapped in banana leaves with family in Penang when I was little, then had the jagung version frequently in Singapore, and, for some reason, on Singapore Airlines flying between the two. These were slices wrapped in plastic wrap but they always had it every year.
Anyways, green bean flour is a bit difficult to come by but Tung Hing in Acton, West London, sells 100g packs for 50p each.
Recipe based on here. I did a half quantity as part of a variety I used to experiment on my family. Feedback was that they were delicious!
Did not use the pandan from the original recipe as I only had pandan paste and due to a big kueh month was a bit over having everything that I cook turn out lurid green.
As I did not have banana leaves, I used a mixture of Hello Kitty moulds and a mini muffin tin, to get small bite sized pieces. (Can use foil instead of banana leaves but this is not filling-friendly)
I added the jagung/ corn at the end as I wanted to avoid the corn breaking up in the mixture.
I cooked the final kueh mixture in a double boiler instead of over direct heat as I’m a pussy.
Half pack (50g) Hoon Kwee (green bean flour)
250ml coconut cream (I reconstituted from Creamed Coconut)
100g granulated sugar
3/8 tspn salt
1 small can corn, drained (use more if you like)
Mix the coconut cream with the water.
Mix half of this with the hoon kwee and salt in a large heatproof bowl; set aside to soak.
Put the other half of the coconut cream/ water mixture in a pot. Add the sugar and heat until the sugar has dissolved.
Add this to the coconut cream/ hoon kwee mixture, stirring whilst pouring.
Place this bowl over a pan of hot water and cook, whisking/ stirring pretty much all the time until it thickens. It will be like a thick custard.
Either mix the corn in at this point and pour into moulds or layer with the hoon kwee in the moulds/ fold into parcels using banana leaf/ foil.
Set in fridge (hour or so should be plenty), serve chilled.
Tried to make the banana version but did not steam the bananas before putting in the kueh, just mixed it in. Colour is a very gross brown/ grey, but it was very delicious. So pre-steam the bananas or be patient enough to layer the hoon kwee mixture with the fruit. Otherwise Hello Kitty and her sisters look like they’ve just been in a fight…. init….