A popular Malaysian dessert.
Ingredients
Gula Melaka syrup (A):
250g gula Melaka (palm sugar)
50g soft brown sugar
500ml water
2 pandan leaves, shredded and knotted
Cake mix (B):
100g tapioca flour
180g rice flour
450ml water
1 tsp alkaline water
1/2 grated coconut, use only the white flesh (i.e. do not grate close to the shell)
1/2 tsp salt
Method
Bring gula melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup.
Mix both types of flour 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 a greased tray. Steam over rapid boiling water for about 1/2 an hour or till cooked.
It is cooked if you insert a knife and it comes out clean.
Mix grated white coconut with salt and steam for four to five minutes. Remove and spread on a big plate to cool.
Leave the steamed kuih kosui to cool completely before cutting it into cubes. Toss kuih kosui in grated coconut and serve.
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