It was quite some time back since I made this Kueh for my Church Cell group members. Yesterday, one of them specially request me to make for her. She just love this kueh, maybe this was because mine was soft unlike the ones sold in the market which was chewy, starchy and elastic.
Ingredients
Gula Melaka syrup (A):
250g gula Melaka (palm sugar)
50g soft brown sugar
500ml water
2 pandan leaves, shredded and knotted
Cake mix (B):
100g tapioca flour
180g rice flour
450ml water
1/2 grated coconut, use only the white flesh (i.e. do not grate close to the shell)
1/2 tsp salt
Method
1. Bring gula melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup.
2. Mix both types of flour and water in a mixing bowl. Stir the syrup into the flour mixture. Cook the mixture over a gentle low heat into a slightly thickened batter.
3. Spoon batter into a greased round cake pan . Steam over rapid boiling water for about 15 minutes.
4. Mix grated white coconut with salt and steam for four to five minutes. Remove and spread on a big plate to cool.
5. Leave the steamed kuih kosui to cool completely before cutting into small diamond shape pieces.
6. Toss kuih kosui in grated coconut and serve.
For more info please also visit my website kueh Ko Soi
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