Ingredients
Mixture A
- 100 g CapBintang Green Bean Starch
- 120 g CapBintang Jaggery Powder
- 1000 ml Water
Mixture B
- 50 g CapBintang Green Bean Starch
- 50 g Sugar
- 200 ml Thickcoconut milk (santan pekat)
- 300 ml Water
Cooking Method
Mixture A
- Combine Cap Bintang Green Bean Starch and Cap Bintang Jaggery Powder with water.
- Whisk until smooth, then strain through a fine sieve to ensure a lump-free mixture.
Mixture B
- Mix Cap Bintang Green Bean Starch, sugar, coconut milk, and water until well combined.
- Strain through a fine sieve to remove any lumps.
Cooking
- Cook Mixture A and Mixture B separately in two saucepans over medium heat.
- Stir continuously to prevent sticking or lumps.
- Once the mixtures start to boil and thicken, reduce to low heat and cook for a further 5 minutes, stirring constantly.
- Remove from heat.
Assembling & Marble Effect
- Prepare a 9 inch mould.
- Pour half of Mixture A into the mould to form the base layer.
- Gently pour all of Mixture B over it as the middle layer.
- Pour the remaining Mixture A on top.
- Using a skewer or thin knife, swirl the layers gently to create a marble pattern.
- Allow to cool completely at room temperature.
- Slice and serve.
**TIP: To make the Classic Hoon Kuih, use Mixture A only anddouble the measurement.