Kuih Kosui or Kueh Kosui, how you spell it, they are the same. Many left me comments in my earlier post, asking for the recipe but I was lazy to type out the recipe as it was scribbled onto a piece of A5 paper.
Thanks to Aspiring Bakers, I am finally able to post the recipe now. Found my old photographs from the harddisk and went to dig out the recipe from a pile papers with handwritten recipes.
I love Kuih Kosui but there are some that leaves an aftertaste. I attribute that to an overdosage of alkaline water (lye water). Having tried out a few recipes, this is still the best as it can be eaten fresh from the fridge, no thawing needed. What's more, no alkaline water used!
This is good, really good. If you trust me, give it a try and let me know how this turns out for you. I gave some to SM and she texted me immediately when she popped one into her mouth, while driving! Her mom loves it too :-) She reminded me to pass her more if I were to make this again hahaha!
I'm submitting this to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Recipe: Courtesy of Aunty A
250g Gula Melaka
some pandan leaves
50g mee suah
250g Tapioca Flour
Grated coconut, steam with pinch of salt and let it cool before using
- Put A into a pot and bring to boil. Stir till sugar melts. Leave to cool.
- Put B into a separate pot to cook, bring to boil. Leave to cool and blend to paste.
- Mix tapioca flour with cold gula melaka mixture and stir well.
- Add mee suah paste to gula melaka mixture, stir and mix well.
- Steam empty pan for 5 mins. Pour mixture into pan and steam for another 45 - 50 mins.
- Set aside to cool to room temperature and cut into small pieces.
- Coat with fresh grated coconut and serve (I prefer to chill mine and eat it cold)