Kuih Kosui is a saucer shaped rice pudding which full of pandan (screwpine leaves) flavour. A good Kuih Kosui will carry strong pandan aroma, the texture should be springy and soft. Usually it is eaten with freshly grated coconut.
This week was a busy week, tag along Gabriel shopping for pre-schools. We even went through a trial session, finally, enrol him into a pre-school which needs him to attend the afternoon session as the morning session is full, hopefully he can adjust well with this new arrangement until next year he got a place in the morning session.
He is happy and I'm happy too, both of us decided to go marketing, yes, marketing in Jurong West wet market :) I saw the freshly grated coconut and it reminded me of 鲸鱼 beautiful creation and the Kuih Kosui recently becomes hot bakes for some bloggers. I told myself may be it is easy to make, but... I was wrong, I loss my first tray of Kuih Kosui just because dislodge them too early. Luckily, the second tray save the day :) My son, first time eating Kuih Kosui, he gave the thumb up to this kuih!
Lovely natural green from pandan/screwpine leaves
Recipe adapted from NyonyaFood with minor changes.
Ingredients for syrup:
16 oz/500ml water (used 400ml)
10 oz/310g sugar (used 100g)
Ingredients for pandan juice:
12-15 pandan leaves (used 10 pandan leaves)
21 oz water (used 300ml)
1 tbsp alkaline water (lye water) (omitted)
Ingredients for batter:
6 oz/180g rice flour (used 100g)
2 oz/60g tapioca flour (used 30g)
150ml thick coconut milk
Ingredients for decoration:
some freshly grated coconut (breifly steam together with salt)
1 tsp salt
1.To make the syrup, melt the sugar in water over low fire until sugar dissolves . Set aside to cool.
2.Cut pandan leaves into small peices. Combine pandan leaves and water in an electric blender. Blend for 1-2 minutes. Strain the pandan juice through a fine sieve.
3.In another bowl, add rice flour, tapioca flour and coconut milk. Slowly pour in the pandan juice mixture while stirring it consistently till well blended. Add in syrup.
4.Cook flour mixture on low fire till slightly thickened. Remove from fire and pour into pre-heated little teacups/moulds. Steam on high fire for 15 minutes. Take the kuih out from steamer immediately.
5.Leave to cool for at least 6 hrs (I only waited for 2 hrs, should wait longer to get a better shape of the kuih) before removing the kuih from the little teacups.
6.Serve with fresh grated coconut.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.