A popular Nyonya palm sugar kuih from Malaysia and Singapore. It is also spelt as Kuih Koswee, or in Malay known as Kuih Kaswi or Kuih Kaswee. This kuih is usually steamed in small Chinese teacups, but it can also be steamed in a larger pan and then cut into bite-size morsels for serving.
Makes approx. 12 bite-size morsels
[Ingredients]
A:
50g tapioca starch
30g rice flour
125ml water
1/4 teaspoon alkaline water (lye water)
1/8 teaspoon salt
B:
75g palm sugar (gula melaka), roughly chopped
45g white granulated sugar
170ml water
3 pandan leaves, torn 3-4 times along leaf veins & knotted together
C:
100g freshly grated coconut, or frozen grated coconut
1/4 teaspoon salt
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[Preparation]
1. Prepare a 15cm round steaming tray or baking pan and grease lightly with cooking oil.
2. To prepare (C), mix together grated coconut and salt. Steam over high heat for about 10 minutes. Set aside to cool.
3. To prepare (A), put tapioca starch and rice flour in a mixing bowl. Slowly add water, stirring at the same time to mix well. Stir in salt and alkaline water. Set aside.
4. To prepare (B), put all ingredients in a saucepan and bring to a slow boil over moderate heat, stirring continuously to dissolve the sugars, about 5 minutes.
5. Pour hot sugar syrup slowly into the flour mixture. Stirring continuously to mix evenly into a thin batter. Strain to remove pandan leaves.
6. Place prepared pan into the steamer and steam until hot.
7. Pour the batter into the hot pan in the steamer and stir until the bottom of the batter starts to set, about 2-3 minutes. Stop stirring and cover the steamer. Steam over high heat for about 15-20 minutes, or until set.
8. Remove pan from the steamer and let the kuih cool in the pan completely. Then remove the kuih from the pan and cut into bite-size morsels (square or diamond shapes) with a plastic knife.
9. Roll the kuih in the coconut mixture, or scatter coconut mixture over the cut pieces of kuih and serve.
Texture: Wobbly bouncy soft & chewy
Consume: Best within 24 hours
Storage: Covered, at room temperature, or chill in the refrigerator in hot whether
Recipe References: ‘Kueh Ko Swee’ by Mrs Leong Yee Soo, & ‘Kuih Kosui’ by Florence Tan
Kuih Kosui is FROM MALAYSIA ONLY. Singapore has denounced their Malay heritage. As such, your introduction is inaccurate. Please correct.
Thanks.
Love & kisses from your friendly neighbourhood anonymous Anonimic.
Comment by Anonimic — October 13, 2009 @ 7:32 pm |
I don’t understand your logic, food heritage or culture don’t just disappear because of politics! Ironically, I would have thought Kuih Kosui is Nyonya rather than pure Malay kuih. And the recipe I adapted from is from a Singaporean cookbook!
Comment by SeaDragon — October 24, 2009 @ 7:23 am |