Hun kwe (Nagasari Pudding)

Recipe:
1 packet of hunkwe flour (the one I got from NTUC is 90 gr)

180 g sugar

1 small box of kara coconut milk (200 ml), mix with 900 ml of water (total about 1100 ml of liquid)

½ can of whole kernel sweet corn

1 tablespoon of condensed milk

Slightly less than 1 teaspoon of salt

Optional:

3-4 ripe Pisang Kepok (usually used for fried banana), need to be steamed, then only peel the skin and cut.

Banana leaves:

Need to be washed and let it pass through fire on the stove (to soften the leaves, so, that it’s easier to fold)

Then cut into small size.

Procedures:

1.       Mix the coconut milk liquid with the hunkwe, sugar, salt, and stir. Then put it on the stove. Keep on stirring while cooking. This is to make sure no small chunks will form. The mixture will get thicker. It’s done when it boils.

2.       Then, stir in the condensed milk, and corn.  

3.       Spoon about 2 tablespoons of mixture on the leave, place a small piece of banana, then cover it with another 1-2 tablespoons of mixture, and wrap.

4.       Refrigerate.

Another version is without corn or banana:

After the mixture is cooked, divide it into 2 portions, then dilute about 1 tablespoon of cocoa powder in small amount of water and mix it into one portion. Then spoon 1-2 tablespoons of the white mixture on the leave, and another 1-2 tablespoons of the chocolate mixture.