Recipe: Gula Melaka Kuih Kosui

Gula Melaka Kuih Kosui

Gula Melaka syrup (A)

250g gula Melaka (palm sugar)

50g soft brown sugar

500ml water

2 pandan leaves, shredded and knotted

B

100g tapioca flour

180g rice flour

450ml water

1 tsp alkaline water

1/2 a grated coconut, use only the white of the coconut

1/2 tsp salt

Bring gula Melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup.

Mix both types of flours and water in a mixing bowl. Stir the syrup into the flour mixture. Add alkaline water. Cook the mixture over a gentle low heat into a slightly thickened batter.

Spoon batter into greased small Chinese teacups. Steam over rapid boiling water for about 15 minutes.

Mix grated white coconut with salt and steam for 4 – 5 minutes. Remove and spread on a big plate to cool.

Leave the steamed kuih kosui to cool completely before removing from the teacups. Toss kuih kosui in grated coconut and serve.

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