Wednesday, October 19, 2011

Kuih Kosui

This is another recipe from Agnes Chang.She made pandan flavor, but I prefer gula melaka.Furthermore, my girls said " Mom, please don't do the pandan flavor again". You know what she meant....hahaha, my previous posts are all pandan flavor....lol..
Probaly due to the alkaline water ( I used 1/2tsp only), my kuih kosui not springy enough, but I'm still happy with it.Homemade is the best....right?!
Oh, you can see the ingredients, there's a wet rice flour, what's the purpose? I really don't know.Or, if you know, can tell me?

*If you're using 8 inch steaming tray, steam it for about 40 minutes with high heat.

Ingredients :
 (A)
180 gm wet rice flour*
50 gm green peas flour
30 gm tapioca flour
240 ml water
1 tsp alkaline water( I used 1/2 tsp)

(B)
240 gm sugar ( I used gula melaka)
540 ml water
3 tbsp pandan juice( I omitted this)
A little bit of green colouring( I omitted this)
(C)
1/2 young white coconut , grated
1/2 tsp salt

* wet rice flour:
105 gm rice flour mix with 75 ml water, kneaded .

Method:
Boiled ingredients (B), set aside.
Combine all ingredients (A) and mix well.
Mix in the ingredient (B)in the flour mixture and strain.
Use LOW heat to cook the batter until slightly thick.
Pour into a small tart mould and steam with high heat for about 15 minutes until cooked.
Leave to completely cool.
Steam (C) for about 10 minutes.
Take the kuih kosui out from the mould and coat with steam coconut before serving.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011) hosted by SSB of Small Small Baker.

14 comments:

Jun said...

waahhh...kosui..my husband suka kueh ni...

lena said...

i'm also not sure what's the purpose of wet rice flour, did the result came out a bit chewy?

yummylittlecooks said...

Hi lena,
ya, a bit chewy/springy, I think that's come from alkaline water

Nava.K said...

Another fav among the Malaysians, look so delish though I have not made this before.

Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ) said...

Oh I Love this kuih, esp gula melaka flavored ones! I'd sure buy this every time I saw this kuih but not now anymore bcoz the mini mall had been under renovation since last mth and heard that the project would takes up to one year! But that ok, I can always make my own at home with your recipe! ;)
Have a great week ahead! ;)

Jay said...

It looks beauuuuuuuutiful ...thanks for sharing dear..;)
Tasty Appetite

Pete said...

A few years didn't eat kuih kosui liao....he he he!

CK said...

ermm... i love kosui...

Jeannie said...

I too have not eaten this kuih for a long time already...quite yummy with the salted coconut.

Quay Po Cooks said...

I have not tasted kuih kosui before. mm next time at the kuih place, must ask that uncle which one is kuih kosui and buy some to find out how it taste. Looks really delicious.

Ean said...

Hi if I can't get alkaline water, can I omit?

yummylittlecooks said...

Hi Ean, Sorry for the late reply.
Alkaline water is for the chewy/springy texture of the kuih.
I haven't made without it, so, I don't know what the outcome. But , I think without the alkaline water, it'll be soft,sticky and not chewy.
As you can see, I used 1/2 tsp only, it is quite sticky though and not that springy/chewy

Hope this helps :)

MyLife said...

Where can I get the alkaline water? I stay in Kuala Lumpur.

yummylittlecooks said...

Hi MyLife,
I don't know where to find in KL, but you can try at bakery ingredients shop or groceries market :) I found mine at bakery ingredients shop:)