Kueh Kosui - "nOt so sweet"

this recipe captured aunty's stamp of approval, so it must be good.... right? 😉

@nomies.come looking @ aunties strolling with their trollies: 🥹💕 me looking @ the SAME aunties doing water polo: 😳😮🏊‍♂️ #sgfoodie #kueh #waterpolo #flippaball

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Kueh Kosui

(serves 6)

500ml water
100g gula melaka (palm sugar)
5 pandan leaves, cut into smaller pieces
1/2 tsp salt
1 tsp alkaline water
2 tsp coconut oil + more for greasing

100g rice flour
80g tapioca flour

topping:
250g grated coconut
1 tsp salt
2 pandan leaves, cut into smaller pieces

directions

• in a saucepan, combine water, gula melaka, pandan leaves and salt. bring to the mixture to a boil and then lower down heat to a simmer. cover with a lid cook for 10 minutes to fully infuse the pandan flavour into the syrup and to have the gula melaka dissolve.

• strain the syrup into a bowl, removing any solids. let it cool for a few minutes until it is warm to the touch (NOT room temperature/cold). whisk in the alkaline water and oil.

• whisk rice flour and tapioca flour in a separate bowl. pour the syrup onto the flours and whisk until fully combined. strain the batter through a sieve.

• assemble mini cup moulds into a steaming rack over water. cover with a lid and turn on the stove pre-steam the moulds for 5 minutes. brush oil onto the cups.

• then, stir the batter thoroughly right before spooning it into the cups, ensuring that it gets filled up to the brim. cover the pot and and steam for 20-25 minutes or until the kueh kosui is fully soft. arrange onto a plate and let them cool.

• toss the salt and pandan leaves with the coconut and steam for 10 minutes. remove pandan leaves and top the kueh kosui liberally with coconut and enjoy!

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if you are looking for dessert recipes, you can check this out!