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Marble Hoon Kuih

Servings 100 g
Calories 106kcal


Mixture A

  • 515 ml water
  • 55 g STAR BRAND green bean starch
  • 90 g sugar
  • ½ tsp alkaline water 
  • 5 pieces pandanus leaves

Mixture B

  • 165 ml water
  • 165 ml coconut milk
  • 35 g STAR BRAND green bean starch
  • 1 tsp salt 

Cooking Method

Mixture A

  • Blend 200 ml of water with the pandanus leaves over high speed until well blended.
  • 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.
  • 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.
  • Turn the heat off and set it aside.

Mixture B

  • In another bowl, mix together the coconut milk with the green bean starch. Whisk till smooth and sieve.
  • Bring the remaining water and salt to boil in a saucepan. Add in the coconut milk mixture in step 1 into the boiling water.
  • Cook over a low heat until it thickens. Turn the heat off.

Steps to construct the marble texture in the kuih:

  • Divide each mixture into three 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 mould
  • Lightly hit the mould on the table to smooth the surface of the mixture and remove any air bubbles
  • Let it cool before cutting the kuih in small sizes for serving.


Mould size: 5” x 9”
Kuih height: ± 2”

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