KUEH KOSUI

Recipe from Shiokman Recipes.

Serves 8

Prep time 10 minutes Cooking time 35 minutes 90g tapioca starch

90g rice flour

340ml water

2/3 tsp lye water

220g gula Melaka

500ml water

6 pandan leaves screw pine 300g grated coconut

1/2 tsp salt

6 pandan leaves screw pine

• Add tapioca starch and rice flour to water and mix well.

• Add lye water, mix well and set aside.

• Boil gula melaka in water with pandan leaves until gula melaka completely dissolves.

• Remove pandan leaves and sieve the gula melaka water to remove any sediments.

• Stir the flour mixture before adding to the gula melaka water.

• Stir mixture with a whisk over low flame until it thickens and smoothens.

• Remove from flame and pour the mixture into a lightly oiled tray.

• Steam the kueh for 30 minutes.

• While the kueh is steaming, prepare another tray lined with pandan leaves.

• Add the grated coconut over the pandan leaves.

• Sprinkle salt and mix well.

• Place more pandan leaves all over the grated coconut.

• Steam for 10 minutes.

• Remove both trays from steamer after steaming has completed

• Set aside to cool down.

• Use ice scream scoop to scoop out bite-size kueh or cut with knife or scissors and coat with the steamed grated coconut. Serve.