This sweet Nonya kueh, also known as kueh jagung, is easy to make and makes a great kueh introduction for little children as it comes with delicious sweet corn. While the recipe is straightforward and fuss-free, some might find the banana-leaf-wrapping step to be troublesome or cumbersome. If that’s the case, you can skip the banana leaves and pop the mixture into a jelly mould as well.
- 200 g Coconut Milk
- 350 ml Water
- 80 g Organic Cane Sugar
- 90 g Hoon Kueh Flour (Mung Bean or Green Bean Flour)
- 200 ml Water
- 120 g Canned Corn
- Banana leaves, cut into 15cm x 20cm
Mix hoon kueh flour and 200 ml water till smooth.
Boil coconut milk, 350 ml water and cane sugar till sugar melts. Slowly pour in mixture hoon kueh flour and water, stirring all the time while on low heat.
When the mixture thickens, remove pan from heat.
Stir in the canned corn.
Spoon about 4 tbsp of mixture onto banana leaves (or set them in jelly moulds).
Wrap the banana leaf up into a rectangle parcel. Fasten with toothpicks.
Chill in the fridge for 30 minutes or until set.
You can make this lower fat and lower calorie simply by using low-fat coconut milk and less sugar.