PALM SUGAR KUIH KOSUI

A popular kuih with various names like brown sugar kuih kosui, gula melaka kuih kosui sometimes aka Kuih Lompang.  There is also the green colour type made with pandan juice [see tomorrow's post].  It is also called steamed rice puddings.  Whatever it is, most people would know that this kuih has grated white coconut to go with it and it is the coconut flakes that makes Kuih Kosui even more yummy-licious.  It can also be steamed in a steaming tray then cut into squares with a coat of grated coconut.
My hubby loves having something sweet like home-made cookies, kuihs, sweet soups or cakes as dessert after dinner.  This is one of them.

I don't know why I have the urge to try Nyonya kuih recipes, now. Long ago, I won't make kuihs that have coconut or coconut milk in them, thinking that it is unhealthy to consume too much of it and of course, sugar.
Nowadays, I don’t bother cos’ after all I’m not eating all of them, hehehe!. There are many people around that I can share them. I'm happy just to taste a little will do…hope I can control myself.  This kuih is quite addictive, you won't stop at one.

I noticed that for this kuih, some recipes stated to cook the batter and some don’t. On safer side, I tried the warm batter method cos’ I remembered my late great aunt used to do that and she makes very good Kuih Kosui for sale then.  I was even more convinced prepare it this way after reading Wendy's post on pandan kuih kosui.  Hers look so pretty and I like the quantity of sugar she used [only 90 gm]. 

According to this recipe from the book ‘Nyonya Flavours’, the batter is not heated but the steaming cups are heated for 5 minutes before the batter is added [I skip this step].  I followed part of Wendy's method [Step 5 and 6] which is more similar to my late grand aunt's.

Anyway, the kuih turns out well. It is chewy [QQ] and there is a hollow dent in the centre. Was told that a good Kuih Kosui should have this feature.  My looks messy, probably because I pour in too much batter.

Recipe Source – Nyonya Flavours [modified]

Ingredients

[makes 16 teacup size kuih]

70 gm rice flour

30 gm green bean flour [2 tbsp]

200 ml water

½ tsp alkaline water

Gula Melaka [Brown Sugar] Syrup

50 gm sugar [I used brown sugar]*

70 gm palm sugar [Gula Melaka]*

100 ml water

100 gm freshly grated white coconut

1/2 tsp salt to taste
* can reduced to 90 gm in total if you prefer it less sweet

1. Mix both flours with 200 ml water and leave to soak for at least 1-2 hours.
2. To make the brown sugar syrup – boil the sugar, palm sugar and pandan leaves in a saucepan. Stir until the sugar dissolves . Cool before use.
3. In a mixing bowl, combine flour mixture, cooled syrup and alkaline water. Stir to a smooth consistency. 
4. Strain the mixture into a big measuring cup and add water to get 480 ml [16 oz] batter.
5. Pour ½ the mixture into a saucepan or non stick wok and stir cook over low heat until the first streak of gel is seen in the base [make sure you stir to the base of the pan] . Batter should be watery.
6. Off heat, mix the warm batter with the other ½ portion, mix well.
7. Prepare steamer, lightly greased the steaming cups. Stir the batter well before pouring into the cups until 60% full [the batter will spill over if it is too much upon steaming].
8. Steam over high heat for 15 minutes.
9. Allow kuih to cool completely before removing from cup with a plastic knife.
10. Serve with grated coconut.
    
    
    

I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young 

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