Mung Bean Flour Banana Jackfruit Cake

Mung Bean Flour Banana Jackfruit Cake is made with mung bean flour (hunkwe flour) and nagasari is made with rice and tapioca flour. Hunkwe pisang is cooked, wrapped and then chilled while nagasari is half-cooked, wrapped and then steamed.

When you wrap the hunkwe pisang nangka with banana leaves, they will have that nice aroma imparted from the banana leaves. I really like this aroma. If you don’t feel like individually wrapping each of the hunkwe pisang nangka or can’t find banana leaves where you are, you can just pour the batter into a container and chill them in the refrigerator. Taste-wise they are the same, just without the extra aroma from banana leaves.

INGREDIENTS

  • 120 gr mung bean flour/ tepung hun kwe see notes
  • 1200 ml coconut milk
  • 250 gr sugar
  • 5 pieces jackfruit in syrup diced
  • 2 large ripe bananas

OTHER INGREDIENT

  • Banana Leaves

INSTRUCTIONS

PREPARE BANANA LEAVES AND BANANAS

  1. Slice the banana into about 1/2-inch pieces. Cover and set aside. Wipe the banana leaves clean on both sides with a damp cloth. Cut into about 15×15 square pieces 
  2. Place hunkwe flour, coconut milk, and sugar in a large mixing bowl. Stir until mixture is smooth and no lumps. Pour this into a large saucepan/pot and cook over medium heat. Continue to stir
  3. Nothing will seem to happen in the first 10 minutes. Then mixture will start to congeal and you will see some lumps. Don’t panic. Continue to stir. It will get thicker and the mixture will turn white opaque then will start to bubble and turn slightly translucent. Once it starts to bubble (meletup letup) and slightly translucent. Remove from the heat. Stir in the diced jackfruit. Keep them warm over very low heat for wrapping

WRAPPING

  1. To show the banana slice when unwrapping the cake: Scoop about 2 tablespoons of the thick batter on the middle of the leaf. Place one slice of banana. Gather the two opposite sides of the leaves so they overlap in the middle and then fold the sides down to the bottom (like a parcel)
  2. Another way of wrapping: Scoop about 1 tablespoon of the thick batter on the middle of the leaf. Place one slice of banana and then cover with another scoop of thick batter. Gather the two opposite sides of the leaves so they overlap in the middle and then fold the sides down to the bottom (like a parcel)
  3. Store them in the refrigerator to let them harden before serving. They should still be soft with some bouncy texture once they are cold

NO-WRAPPING METHOD

  1. I use a 8-inch round container. You can use any pan you like. Line the banana slices at the bottom of the container and the sides. Carefully pour in the cooked batter and gently smooth it out with rubber spatula. Don’t worry if it’s not a perfect smooth surface. What you see now will be the bottom of the cake. Chill in the refrigerator for about 1 hour. Place a serving plate on top of the container and then quickly flip it over to unmould the cake. You should be able to do this without any difficulty as the cake doesn’t stick to the container or pan at all. Slice to serve

STORING

  1. Store leftover in the refrigerator for maximum of 3 days. Do not freeze as they do not do well after freezing
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