Kuih Kosui

kuih kosui

100g palm sugar, roughly chopped
100ml water
60g white sugar
5 tbs rice flour
2 tbs topioca flour
1/2 tsp alkali water
50g grated young coconut
1/4 tsp salt

01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids.
02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain.
03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat.
04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups.
05. Season the grated coconut with salt. Set aside.
06. Allow cakes to cool completely. Placed on a serving plate and each topped with coconut.

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