Salted Jaggery & Truffle Popcorn

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  • 1 cup CAP BINTANG Popcorn
  • 45 g CAP BINTANG Jaggery Powder
  • 3 tbsp corn oil
  • 1/2 tsp baking powder
  • 1 tbsp water

To taste

  • truffle oil
  • salt

Cooking Method

  • Heat a deep saucepan at a medium heat and pour in a corn oil and popcorn.
  • Gently heat the popcorn until the first one starts to pop.
  • Close the lid and let the popcorn pops. Occasionally agitate the sauce pan so that a more even heat distribution can be achieved.
  • Once it stops popping, remove the popcorn into a bowl.
  • Using the same pan, heat the jaggery powder with a splash of water and slowly evaporate the excess water.
  • Using a weighing scale as a gauge of the water content left in the jaggery, The weight of the jaggery should come back to 45g.
  • Once the jaggery syrup achieve 45g, add in baking soda to aerate the syrup and half of the popcorn. Stir vigorously until the caramel is evenly distributed onto the popcorn.
  • Season the other half of the popcorn with truffle oil and salt.
  • Mix together and serve