Recipe: Brown Sugar Kuih Kosui

Brown Sugar Kuih Kosui

(A)

180g rice flour

50g green pea flour (lek tau hoon)

30g tapioca flour

250ml water

1 tsp alkaline water (kan sui) 
(B)

1250ml water

150g castor sugar

150g gula Melaka (palm sugar)

2 pandan leaves, shredded and knotted 

(C)

Mixed and steamed for 1–2 minutes

1/2 a young coconut, grated (use only the white part)

1/4 tsp salt  

Combine (B) in a saucepan and bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool for 10–15 minutes. 

Mix ingredients (A) in a mixing bowl. Add in cooled syrup and blend well to form a batter. 

Cook the batter over a gentle heat until just slightly thick. Do not overcook until batter is too thick. 

Spoon the cooked batter into small teacups till 3/4 full. Steam for about 10–12 minutes. Leave to cool completely. Remove the kuih with the help of a small palette knife. Top with grated coconut before serving. 

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