What is mung bean starch and why is it used in this cake?

Mung bean starch is a key ingredient that, when cooked with coconut milk, sugar, and salt, thickens to create the unique smooth, jelly-like texture of this no-bake cake.

Do I need to bake this Indonesian Banana Cake?

No, this recipe is entirely no-bake. The mixture thickens on the stovetop and then sets completely by chilling in the refrigerator.

Can I adjust the sweetness of this cake?

The recipe specifies following the instructions on the mung bean powder packet for sugar, salt, and coconut milk, so it's best to adhere to those for optimal setting and flavor.

How do I know when the mung bean mixture is cooked enough?

You'll know it's ready when the liquid transitions from thin to lumpy, then smooth and thick, and finally bubbles, indicating it has reached the correct consistency.

How should I store leftover Indonesian Banana Cake?

Once set, store the cake in the refrigerator. The recipe suggests chilling for at least 1 hour before serving, and it will keep well chilled.

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Indonesian Banana Cake
[Vegan]

AJ By: Anita Jacobson

Author Bio

Vegan recipes featuring unique flavors from Indonesia, China, Japan, and other Asian countries. Cook, photographer, and... Read More

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Slices of creamy, pale yellow Indonesian Banana Cake, studded with fresh banana pieces, arranged on a plate, ready to serve.

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Indonesian Banana Cake [Vegan]

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Hunkwe is a mung bean starch powder used mainly for making traditional Indonesian cake. In this particular recipe, hunkwe is combined with bananas, sugar, and coconut milk to create a creamy treat. Simple, delicious, and when cut into squares, perfectly shareable.

Ingredients You Need for Indonesian Banana Cake [Vegan]

Banana, cut into slices
1 packet of mung bean starch powder
1/2 cup sugar
1/2 teaspoon salt
1 1/2 cups coconut milk

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How to Prepare Indonesian Banana Cake [Vegan]

Line your baking pan or any mold with saran plastic. Add enough banana slices to cover the bottom of the pan and set aside.
In a pot, mix together the mung bean powder, sugar, salt, and coconut milk (the amount of sugar, salt, and coconut milk should follow the instruction in that comes on the powder packet).
Cook on medium-high, stirring constantly (very important) until it becomes a homogenous thick white liquid. During the entire cooking process, you will observe that the liquid is first very thin and runny, then some lumps will appear, then the entire thing looks super lumpy and bumpy, then smooth white thick liquid. Once the liquid bubbles, then it is ready. Quickly pour the entire batch into the baking pan and gently tap the baking pan to flatten.
Let it sit at room temperature. Once it sets, chill in a refrigerator for 1 hour. To serve, cut into serving portions.