Today let us have some Hunkwe Pisang or some people call it Nagasari Hunkwe.
It is commonly eaten as a snack in Indonesia but it is well known in Malaysia & Singapore as well.
This is one of the simple snack among the kuih.
Especially perfect for hot sunny day.
I like the one mix with corn kennels and nangka (jack fruit).
Hmmm.... talk about nangka, I feel like having it now. Hehehe...
And both my kids love this very much.
They call it banana pudding.
I have been corrected them for few times but still they can't remember the name Hunkwe.
OK, fine. Then i told them just call it Nagasari.
So...here starts the question: Why Nagasari? Sounds like Japanese word. Is it came from Japan? Or the Japanese created it long ago? Or the hunkwe flour created by japan? .....
Arhhh.......!!! I dont think Nagasari have any connection with Japan. Well, may be sounds like only.
So, the conclution is stick back to banana pudding.
They happy. I also happy to escape from anwering their questions (google but cant get answer too).
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Recipe from Indochine Kitchen
- 60g hunkwe flour, 100g fine sugar, 200ml coconut milk, 220ml water, 1/2tsp salt
- 2 banana
- Prepare mould and line with banana leaves. (I did 4 cones with hard cardboard).
- Place banana slices on the sides of the leaves.
- Combine all ingredients in a heavy and non-stick saucepan.
- Stir to get all the mixture together and cook over high heat, stirring continuously, till thickened, about 3 minutes.
- Bring it to a slight boil, about a minute. The mixture should be thick, but still quite runny and easy to pour.
- Pour mixture into prepared containers.