Posted by: Jonjon | July 6, 2009

Kuih Kosui 6/10 for flavor and texture




Kuih Kosui 6/10 for flavor and texture

http://lilyng2000.blogspot.com/2008/09/kuih-kosui.html



250 g gula Melaka, , 1 tbsp santan powder/coconut milk powder
2 pandan leaves, cut into small pieces 50 g sugar + 3 tbsp water, 160g rice flour, 20g glutinous rice flour, 1000ml water
1 tsp alkaline water(kan sui), 1/2 freshly grated coconut, 1/2 tsp salt to 100% tapioca flour
Ingredients:
(A)
250 g gula Melaka about 1 big piece 83g
500ml water 166g
1 tbsp santan powder/coconut milk powder 1 teaspoon
2 pandan leaves, cut into small pieces
50 g sugar + 3 tbsp water 17g sugar + 1 tbsp of water
(B)
100g ta pioca flour 33g
160g rice flour 80g
20g glutinous rice flour 7g
500ml water 166g
1 tsp alkaline water(kan sui) 1/3 tsp
(C)
1/2 freshly grated coconut
1/2 tsp salt
Method:
1. Put sugar and water to caramelize. Add in the 500 ml water as soon as the sugar turned brown. Then add in the rest of the ingredients in (A ) and bring it to a boil to dissolve the gula melaka. . Strain for any lumps and leave aside to cool.
2. Mix everything in (B) together till a smooth batter is formed. Add in the gula melaka syrup and cook over low heat or in the microwave till the batter is slightly thickened. Stirring constantly.
3. Steam the freshly grated coconut for 5 minutes. Leave it aside for use later.
Add salt before using.
4. Pour batter into a greased square cake pan. Steam over boiling hot water for about 40 minutes.
5. Cool the Kuih Kosui before you cut into pieces .
6. Coat them with the steamed coconut and serve.

Conclusion
I didn’t have any padan leaves, I substituted 70% of palm sugar with muscavado, I perhaps may have burnt the sugar caramel, umm that’s perhaps why the flavor wasn’t that good. It was just subtly sweet, but the texture I didn’t really like, because it was a bit pasty, as with most recipes that require rice flour or glutinous rice flour.

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