Kuih Kosui

A classical malay steamed dessert which is one of my favourites.  Some recipes use rice flour and tapioca flour but I use plain flour instead of rice flour as I find the texture is similar to those using rice flour.  One may noticed that I used two different moulds to show that the kuih can be easily taken out as long as the moulds are greased with a little oil beforehand.  Normally, this kuih is steamed in a round or rectangular tray and cut into diamond shapes, then coated with grated coconut before serving.

Ingredients (yields about 48 pcs):
145 g castor sugar
240 g dark brown sugar (one may use palm sugar)
250 ml water
2 pandan leaves, to be tied in a knot

215 g plain flour
50 g tapioca flour
750 ml water
2 tbsp air kapur (limestone water) - please see tip on how to prepare

freshly grated coconut (skinned)
salt
1 pandan leaf, to be cut into pieces

Method:
In a saucepan, add castor sugar, dark brown sugar, water and pandan leaves.  Cook slowly over low heat until sugar is dissolved.  Remove from heat and leave aside to cool down completely.

Grease moulds with a little cooking oil and leave aside.  In a large bowl, whisk plain flour, tapioca flour and water together until there are no lumps.  Lastly, add in the air kapur.

Then, add the sugar mixture and mix thoroughly.  Strain through a sieve to get rid of lumps.

By using a small container with a spout, pour into prepared moulds up to the brim and steam in a hot steamer for about 20 minutes.

Leave to cool down completely before removing them from the moulds.

In a small tray, mix grated coconut and a little salt together.  Then, add cut pandan leaves.  Steam for about 15 minutes.

Once done, remove the pandan leaves.  Serve coated with grated coconut.

Bon Appetit!