Recipe for Kueh Kosui

RECIPE KUEH KOSUI

Ingredients

Serves: 8

·         100 g dark palm sugar, chopped

·         100 ml water

·         50 g sugar

·         1 pandan leaf, knotted

·         60 g rice flour

·         20 g tapioca flour

·         ½ teaspoon alkaline water

·         Topping:

·         60 g freshly grated coconut

·         pinch of salt

Preparation method

Prep: 10 mins | Cook: 30 mins | Extra time: 4 hours, cooling

First make the syrup: put the dark palm sugar , knotted pandan leaf and water into a pot and cook until it becomes a syrup. Then add regular sugar and stir until they've all dissolved. Remove the pandan leaf and let cool.

Prepare egg cups or mold in a steamer and lightly steam. Mix the rice flour and tapioca flour together and then add the alkaline water. Pour in the cooled syrup and stir to create a smooth batter.

Cook the batter in a pan over very low heat, stirring continuously until it thickens slightly and immediately remove from heat.

Pour the batter into the egg cups about ¾ full. Steam for about 15 minutes or until it's cooked and set. Remove from heat and let cool completely before unmolding.

Mix the grated coconut with a little salt. Unmold the little cakes and top with coconut.

Now, the kueh is ready to server.