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.
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)
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)
1/2 young white coconut , grated
1/2 tsp salt
* wet rice flour:
105 gm rice flour mix with 75 ml water, kneaded .
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.