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Kuih Hoon Marmar

Ingredients

Mould size: 5” x 9”
Kuih height: ± 2”

Mixture A 
– Water515ml
– STAR BRAND Green Bean Starch55g
– Sugar90g
– Alkaline water1/2 tsp
– Pandanus leaves5 pieces
Mixture B 
– Water165ml
– Coconut milk165ml
– STAR BRAND Green Bean Starch35g
– Salt1 tsp

Cooking Method

Mixture A
  1. Blend 200 ml of water with the pandanus leaves over high speed until well blended.
  2. Sieve the mixture out and extract as much juice out of the pulp as possible followed by adding the alkaline water and green bean starch and stir well.
  3. In a saucepan, bring the remaining 315 ml water and sugar to boil and followed by adding in the sieved pandanus juice mixture in step 2 into the boiling water. Keep stirring until the mixture thickens.
  4. Turn the heat off and set it aside.
Mixture B
  1. In another bowl, mix together the coconut milk with the green bean starch. Whisk till smooth and sieve.
  2. Bring the remaining water and salt to boil in a saucepan. Add in the coconut milk mixture in step 1 into the boiling water.
  3. Cook over a low heat until it thickens. Turn the heat off.
Steps to construct the marble texture in the kuih:
  1. Divide each mixture into three parts
  2. Pour one part of mixture A into the mould as a base
  3. Pour the mixture B into the mixture A and swirl it
  4. 4. After swirling, pour the mixture into the mould
  5. Lightly hit the mould on the table to smooth the surface of the mixture and remove any air bubbles
  6. Let it cool before cutting the kuih in small sizes for serving.
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