Kue Hunkwe Pisang - Banana and Mung Bean Starch Cake
'- banana, cut into slices- 1 packet of hunkwe (mung bean starch powder), mine comes in 100 gram packet- 100 gram sugar- 1/2 teaspoon salt- 400 ml coconut milkYou will need- 20cm x 20cm x 5cm baking pan- saran plastic
1. Line your baking pan (or any mold) with saran plastic. Add enough banana slices to cover the bottom of the pan and set aside.2. In a pot, mix together hunkwe powder, sugar, salt, and coconut milk (the amount of sugar, salt, and coconut milk should follow the instruction in that comes in your hunkwe packet).3. Cook on medium high, stirring all the time (very important) until it becomes a homogenous thick white liquid. During the entire cooking process, you will observe that the liquid is first very thin and runny, then some lumps will appear, then the entire thing looks super lumpy and bumpy, then smooth white thick liquid. Once the liquid bubbles (imagine hot mud bubbling), then it is ready. Quickly pour the entire batch into the baking pan, gently tap the baking pan to flatten.4. Let it set at room temperature. Once it sets, chill in a fridge for 1 hour. To serve, cut into serving portions.