Banana Hoon Kueh (Pisang Hoon Kueh)

Here's the close-up ...
see the bananas ... yummy
  

I remember when I was a kid, my late mom used to make lots of kuihs or kuehs. Usually steamed, cooked or fried types. It was much later, probably when I was a teenager, I got to enjoy her baked cakes when one of my older sisters bought her an oven. How could I forget ... my mom's signature pandan chiffon cake where she would pound the pandan leaves in mortar and pestel to make the pandan juice. And the Indonesia Lapis Legit. (BTW, both my late parents were Indonesian Chinese migrants settled in Singapore during World War II in the 1940s. They had a distant relative whom Peranakan, probably the influence of some Nyonya kuihs that my late mom had picked up in those years).

As a kid, all I knew was to eat and to enjoy whatever desserts or kuehs she'd made ... but these are the few names I could remember : Kuih Seri Muka, Kueh Jagung, Pisang Hoon Kueh, Tapioca Kueh, Kuih Dadar, Sweet Potato Ondeh Ondeh, Goreng Pisang, Kuih Lapis etc.
Savoury types : Steamed yam cake, traditional dumplings etc.

As these traditional kuehs are easily available, I hardly make them.  But recently I've made a few ... to reminisce about my late mom's cooking and some fond childhood memories :
Kueh Jagung
Kuih Seri Muka
Steamed Tapioca Kueh
Pumpkin ondeh-ondeh

A variation using the recipe of Kueh Jagung ... So here's some Pisang Hoon Kueh for the family.

Banana Hoon Kueh (Pisang Hoon Kueh)
Ingredients:
2 medium-sized ripe bananas, thinly sliced
50g Hoon Kueh Powder
100ml coconut milk
35g or 3 tablespoons white sugar (adjust the sweetness to your preference)
250ml water
Pinch of salt
2 pieces of pandan leaves (about 6 inch length)

Method :
1. In a pot, mix the Hoon Kueh powder, sugar, coconut milk, water and stir or whisk it lightly till dissolved and smooth.

2. Cook with low flame, add in the salt and pandan leaves and stir the mixture continuously till it is slightly thickened (about 3 minutes). Bring to a boil and add in the sliced bananas, off the flame. Give a few more stirring. The mixture should be thick, but still quite smooth and runny. Discard the pandan leaves.

3. Pour the mixture into a container and spread evenly with the back of a spoon.
*you could also wrap it with banana leaves.

4. Leave it to cool then chill in the fridge for a few hours. Served cold.

Having my Pisang Hoon Kueh with
a cup of freshly brew tea latte! 

Boy : Taste very nice. Like the Kuih Jagung you made. Like the texture. .. just right ... not too hard or soft, nice with bananas.

Mom : Yes, I reduced slightly on the Hoon Kueh powder and sugar.

Well, enjoying our weekend afternoon snack ^-^!

Have a sweet weekend :D

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

And

 

This post is linked to the event; Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by

 Faeez from BitterSweetSpicy for March 2015 theme - BANANA