Ingredients
Mixture A
- 55 g Cap Bintang Green Bean Starch
- 90 g Sugar
- 1/2 tsp Alkaline Water
- 5 pieces Pandanus leaves
- 515 ml Water
Mixture B
- 35 g Cap Bintang Green Bean Starch
- 165 ml Water
- 165 ml Coconut milk
- 1 tsp Salt
Cooking Method
Mixture A
- Blend well with pandanus leaves with 200ml water.
- Sieve the mixture extract juice out.
- Add alkaline water & Cap Bintang Green Bean Starch & Stir Well.
Mixture B
- Boil 315ml water with sugar.
- Add sieved pandanus juice mixture & stir until it thickens.
- Mix well Cap Bintang Green Bean Starch & coconut milk.
Cooking
- Boil salth & water.
- Add coconut milk mixture.
- Cook with low heat until it thickens.
- Assembling & Marble Effect
- Divide each mixture into 3 parts.
- Pour one part of Mixture A into the mould as a base.
- Pour the mixture B into the mixture A and swirl it.
- After swirling, pour the mixture into the mold.
- Lightly hit the mould on the table to smooth the surface of the mixture & remove air bubbles.
- Let it cool before cutting the kuih in small size of serving