When I saw Travelling Foodie's Penang Hoon Kuih that uses green bean flour, I jumped into it immediately because I have been wanting to finish up my Hoon Kueh flour.
To be honest, I didn't know what will be the outcome as I have never eaten a Penang Hoon Kuih before. The only kueh that I ate using this flour was the pisang hoon kueh or the corn hoon kueh.
Don't ask me why I bought my hoon kueh flour in the beginning. Perhaps during that time, I wanted to make pisang hoon kueh?
Anyway, mine is definitely not as pretty as Travelling Foodie's. The consolation is that at least it sets which was my initially worries.
I don't know how the exact texture should be like but mine is no way near kueh like. In fact, it is more like agar agar minus the firmness.
Perhaps Travelling Foodie can tell me where I went wrong .... or I guess I might find another good excuse to make a trip up to Penang to find out. *wink*
I am submitting this post to , Penang Month hosted by