Another popular dessert – kueh kosui which is palm sugar rice cake streamed in chinese tea cups and coated with fresh grated coconut. Alternatively, stream this kueh in a metal container or tin and cut into small pieces. You may like to insert a toothpick into the streamed cake to test whether it is ready. If it comes out clean, off the fire and leave it to cool completely prior to mixing with coconut.
Preparation: 10 mins, Cooking time: 25 mins
Ingredients (makes 30± cubes)
° 200g fresh grated coconut
° a pinch of salt
° 125g gula melaka (palm sugar), chopped
° 200g black sugar
° 5 pandan leaves (screwpine), tie in knot
° 100g tapioca flour
° 200g rice flour
° 350ml water
° 1 teaspoon alkaline water
1. To make syrup: combine the syrup ingredients in a bowl and bring to a boil. Stir occasionally. Strained and set aside.
2. Combine the mixture ingredients in a mixing bowl. Stir in the syrup and mix well.
3. Transfer to a pot, cooked over low heat and stir constantly until the mixture slightly thickens.
4. Grease a tin with oil and pour in the thicken mixture. Stream for 15 minutes or until it slightly harden and leaves to cool completely prior to cutting into small cubes.
5. Mix the grated coconut with a pinch of salt in a large plate. Roll the kueh kosui and ensure they are evenly coated with grated coconut.
6. Sprinkle some grated coconut and serve.