Kuih Kosui – Pandan and Gula Melaka Flavours

🧂 Ingredients

• 10 pandan leaves

  washed
• 60 g rice flour
• 60 g tapioca flour
• 80 g stevia sweetener
• 100 ml water
• 400 ml warm water
• ⅛ tsp fine salt
• 1-2 pandan leaves

  washed
• 60 g rice flour
• 60 g tapioca flour
• 80 g gula melaka
• 500 ml water
• ⅛ tsp fine salt
• 100 g freshly grated coconut
• ¼ tsp salt
• 3 pandan leaves

  washed
• 1-2 tbsp vegetable oil

Instructions

• 1 Mix together 100 g freshly grated coconut and 1/4 tsp salt in a heat-proof
  plate. Cut 3 pandan leaves on top.
  
  Steam the coconut for 10 minutes over high heat.
  
  Then remove the pandan leaves and let the coconut cool completely.
• 2 Cut 10 pandan leaves into smaller pieces. Add 100 ml water.
• 3 Blend the pandan juice until the pandan leaves are mostly blended.
• 4 Sieve the pandan juice to remove the pulp.
• 5 Add 80 g stevia sweetener into 400 ml warm water. Let the mixture cool
  completely,
• 6 Mix together 60 g tapioca flour, 60 g rice flour and 1/8 tsp fine salt.
• 7 Add the pandan juice and the stevia mixture.
  
  Mix well until the mixture is smooth and well-mixed.
• 8 Sieve the pandan kuih mixture to remove any lumps.
• 9 Chop the 80 g gula melaka as fine as possible.
• 10 Add the gula melaka and 1-2 pandan leaves to 500 ml water. Bring it to boil over
  medium heat. Let it simmer for 2 minutes.
  
  Then remove the pandan leaves and let it cool completely.
• 11 Mix together 60 g tapioca flour, 60 g rice flour and 1/8 tsp fine salt.
• 12 Add in the gula melaka mixture. Mix well until the mixture is smooth and
  well-mixed.
  
  Optional to sieve the gula melaka mixture in to remove any undissolved gula
  melaka,
• 13 Sieve the gula melaka kuih mixture to remove any lumps.
• 14 Grease each mould with a thin layer of 1-2 tbsp vegetable oil.
  
  Note: I'm using tart moulds which are about 2-inch diameter.
• 15 Boil water and get the steamer ready.
  
  Cover and steam the moulds over medium heat for 5 minutes.
• 16 Stir the kuih mixture before pouring. Then quickly pour the kuih mixture into
  each mould, filling up to 3/4 full.
• 17 Cover and steam the kuihs over medium heat for 12-13 minutes.
• 18 Once steamed, the kuihs should have a small dimple in the middle. Let it cool
  completely.
  
  To unmould, use a chopstick, poke it in the middle to remove the kuih from the
  moulds.
• 19 Top with the grated coconut.
  
  Best served within the day.

Nutrition Info