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
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.