Saturday, September 27, 2014

Kueh Kosui

27.09.2014 - Nongsa, Batam.  Kueh Kosui is one my all time favourite kueh since i was a kid.  Have never tried making it but i have intention to try since i bought some little cups for kosui.  At first, when i was searching recipes, i thought of making kosui without alkaline water, because i could't find it everywhere.  Surprisingly, just today, happened that i saw it at the meat section...(lol..) and the packaging was so small, just happened that i read the word and found out that it said  "kapar sirih/ alkaline water ) i was so excited and immediately went home to make kosui!

This recipe was adapted from Kenneth Goh recipe kosui-or-kuih-ko-swee   Glad to pick Kenneth recipe for my first attempt, the quantity just right for my small family of 3.  Its easy and so quick to prepare.

My kosui turned out to be so delicious, springy, soft and just perfect for my afternoon coffee.  What a great experience for the first time making with great success.  I will sure be making this again and again.




Ingredients:- 
prepare 20 small cups 
( I managed only 17 1/2 cups of kosui )

50 grams of rice flour (粘米粉)
50 grams of tapioca flour (木薯粉)
450 grams of lukewarm water (温水)
80 grams of gula melaka or gula apong (椰糖或其他棕榈糖)
20 grams of white sugar (白糖)
1 teaspoon of alkaline water or lye water or kansui(碱水)

Coconut Coating 
200 grams of freshly grated coconut (椰丝) ( I did not do a proper measurement, only use around 1/2 cup or a bowl i guess )
Pinches of salt   (盐巴)
2-3 pandan leaves cut into smaller pieces (香兰叶)


Method:-
Heat the gula melaka or gula apong, white sugar and water in a microwave for about 1 minutes (until the sugar dissolved). Add the rice flour, tapioca flour and alkaline water, stir until well mix. Return the solution back to the microwave, heat for another 1-2 minutes.

In the interval of 0.5 minute, take out the bowl and stir. As long as the solutions starts to thicken, you can take out from the microwave and transfer to the greased cups. Note that depending on individual microwave oven, it can be rather fast. Keep an eye and as long as it is thicken (but can still be poured, it is consider done).

If you do not have a microwave oven, perform the same procedures over the stove. Note that  you must use medium to low heat to heat the sugar and rice flour solution. Constant stirring is required until it thickens. ( pour water into a sauce pan, add in gula melaka and white sugar stir till melted off fire, remove from stove and add in alkaline water and rice and tapioca flour with a whisk, whisk till combine, place on the stove again with a low fire to thicken the batter, stirring constantly until thick and off fire ) 

Once the partially cooked rice solution is ready, transfer it to the greased cups. Steam in a steamer for about 10 –15 minutes under medium to high heat. It is consider as cooked when colour changes and a tooth pick inserted comes out clean. Leave it to cool completely and use a toothpick to unmould the steamed cake. ( grease all small cups, * i dip a little cooking oil to the kitchen tissue and wipe the small cups, place on the steamer pan, pour the thick batter into a jar, and pour batter to a small cup at the stove steamer.  I steamed my kueh for 25 mins until toothpick come out clean and let it cool to use a toothpick to unmould the steamed kueh and coat with grated steamed coconut and continue with the rest of the batter until finish )

For the grated coconut, steamed the grated coconut in a steamer,pinches of salt and the pandan leaves. Steam in the steamer for about 10-15 minutes or until the pandan leaves are soft.

 This is Kapur Sirih / Alkaline Water, found at the Meat section. 
















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