Recipe for soft hunkwe pudding, old school takjil for breaking the fast that is healthy and chewy

illustration photo: Gemini AI

When the time to break the fast arrives, sweet, soft and cold dishes are always the main target. One thing that is timeless is hunkwe flour pudding. This snack is not just an ordinary mouth covering; The chewy texture with the distinctive aroma of green beans seems to bring our memories back to our childhood when we enjoyed traditional market snacks.

Hunkwe flour has something unique that other flours don’t have. When cooked, it will turn into a transparent dough and is very soft on the tongue. Apart from being delicious, this pudding is also a healthier takjil option because it is made from natural ingredients that are friendly to digestion after an empty stomach all day.

Get to know Hunkwe Flour more closely

Hunkwe flour is pure starch extracted from green beans. In the international market, this flour is often referred to as mung bean flour. The manufacturing process is quite long, starting from soaking the green beans to the drying stage to become a fine white powder.

The main advantage of this flour is that it is gluten-free (non-gluten). This means that this pudding is very safe for consumption by anyone who has a sensitivity to gluten or is a celiac sufferer. Apart from providing a chewy effect, hunkwe also functions as an aromatic natural thickener.

Traces of the History of Hunkwe in Indonesian Culinary

The presence of hunkwe flour on our dining tables is the result of acculturation to Chinese culture which entered the archipelago centuries ago. The immigrants introduced how to process green beans into starch which was then adapted by local residents into various typical snacks. From the iconic ice cork to the nagasari hunkwe cake, this flour has long been part of the traditional culinary heritage in markets throughout Indonesia.

Practical Hunkwe Pandan Coconut Milk Pudding Recipe

Entering sunset time, you certainly want to present something special. Here is a step by step guide to make perfect hunkwe pudding at home.

Ingredients Needed:

– 1 pack (around 100-120 grams) of good quality hunkwe flour
– 550 ml to 1 liter of coconut milk (can be from freshly squeezed coconut or instant coconut milk)
– 100-225 grams of granulated sugar (adjust to taste according to sweetness level)
– 1 tsp fine salt
– 50 ml pandan leaf water or 1 tsp pandan paste (for aroma and natural green color)
– Additional food coloring if you want a more attractive appearance

Manufacturing Steps:

1. Mix the Dry Ingredients: Prepare a container, then add the hunkwe flour, granulated sugar and salt. Stir until all the dry ingredients are mixed evenly.
2. Dissolve the Flour: Pour half of the coconut milk (approximately 500 ml) little by little into the flour mixture. Keep stirring until there are no lumps of flour left.
3. Adding aroma and color: Add pandan sediment or pandan paste into the solution. If you want to make rainbow pudding, divide the mixture into several bowls and give them different colors.
4. Cooking Process: Strain the mixture into a pan so that the texture is smooth. Add the remaining coconut milk, then turn on the stove over low to medium heat. Stir consistently so the mixture doesn’t harden at the bottom of the pan.
5. Cook the mixture: Continue to stir until the mixture bubbles, becomes thick and looks transparent.
6. Moulding: Prepare a mold that has been moistened with a little water or smeared with a thin layer of oil. Pour the hot mixture into the mold neatly.
7. Cooling Process: Let the hot steam dissipate at room temperature. After that, put it in the refrigerator for at least 3 hours so that the pudding hardens completely.
8. Serving: Remove from the mold and cut into pieces. Hunkwe pudding is ready to be enjoyed as fresh takjil.

Healthy Benefits Behind Its Softness

Apart from pampering the taste buds, hunkwe pudding contains protein, fiber and important minerals such as calcium and phosphorus from green beans. The fiber content really helps smooth the digestive system which may slow down a little during fasting. The complex carbohydrates in it also provide instant energy intake that the body needs after fasting.

Secret Tips for Perfect Hunkwe Pudding

So that the results of your pudding don’t disappoint, pay attention to the following things:

– Stirring Consistency: Never stop stirring during the cooking process, because the hunkwe mixture thickens very quickly and burns easily if left to rest.
– Use low heat: Too big a fire will cause the dough to cook unevenly.
– Serving Temperature: “Hunkwe pudding is best served cold,” because the cold temperature will lock in the chewy texture and make it feel fresher in the throat.

(brl/tin)