Tuesday, January 18, 2011

Kueh Kosui


This recipe is contributed by Violet Oon.  This Malay ricecake dessert is made by first preparing the rice mixture and syrup mixture separately, then mix the 2 filtered mixture together.  The final mixture is then pour into small porcelain cups before steaming.  The final product is rolled with grated coconut before serving. 

The authethic version is to prepare the rice mixture with rice grain.  Base on recipe below, 150g rice is first presoaked overnight till soften.  It is then drained and soaked again with 1½ cup water for 10-15 mins to make liquidised rice with fine grains.  The grains will be very coarse if too much water is added at this point.  If that happens, strained off coarse bits before mixing the liquidised rice with remaining ingredients.  Method listed below is for use with rice flour instead of rice grains.  If preference is for less sticky Kueh Kosui, use less tapioca flour and less water.

Serves 10-12

Rice flour, 150g
Tapioca flour, 130-150g
Water, 4-4½ cup
Alkaline water, 2 tbsp*

Gula Melaka (or palm sugar), 400g
White sugar, 100g
Pandan leaves, 5 units
Water, 1 cup

Coconut, without skin and grated, 1 unit
Salt, 1-1½ tsp

* Can substitute with 1 tsp Baking Soda

1. Prepare rice mixture.  Mix all main ingredients together, and then filter through sieve.

2. Prepare syrup.  Boil syrup ingredients till sugar is fully dissolved.  Filter through sieve.

3. Mix filtered rice mixture and filtered syrup together. 

4. Pre-steam each small chinese porcelain cup for 5 mins before use to fill with final rice mixture to be steamed.  Fill each cup to about ¾ full.  Alternatively, can also steam the ricecake in well oiled tin, but fill to <2 cm high.  Allow kueh to cool thoroughly after steaming before turning over, then cut into small squares

5. Steam over high heat for 7 mins.   Flour inside will sink to bottom of cup/tin if heat is too low.

6. Let kueh cool thoroughly after steaming.  Use toothpick to ease kueh out of porcelain cup.

1. Mix well garnishing ingredients.  If to continue using it the following day, best to steam it for 5 mins, then keep it in refrigerator.

2. Coat each Kueh Kosui with salted grated coconut before serving.

3. Kueh Kosui must be eaten on the same day it is made, but it can last to next day if kept in refrigerator.


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