Pandan Hoon Kwee Kueh班兰绿豆粿

This is an easy recipe.  Sweetness is just right for me. Yummy!

This recipe is adapted and modified from a cookbook ‘Delicious Nyonya Kueh & Desserts’ by Patricia Lee.  Original recipe includes bananas which I’ve omitted.


300ml thick coconut milk

1 packet hoon kwee flour

200g sugar

700ml water

a pinch of salt

Some pandan leaves, knoted

1tsp pandan paste ( optional )


1. In a saucepan, mix half of the coconut milk, water, sugar, salt and pandan leaves.  Stir over low heat until sugar dissolves.  Remove from heat.

2. Stir hoon kwee flour with the other half coconut milk, add pandan paste and mix until well combine.  Pour the hot coconut mixture from step 1 in gradually while stirring continuously.  Cook it gently over low heat as the mixture burns easily.  Remove mixture from heat.

3. Pour the mixture into a 8” square cake pan. Set aside to cool.  Keeps refrigerated as this dessert contains coconut milk. 

4. Slice and serve.


2 thoughts on “Pandan Hoon Kwee Kueh班兰绿豆粿

  1. Hi, just want to check how long should i cook the mixture over low heat? Must it be very thick in order to set properly? Thanks!

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