Kueh Kosui (Steamed Gula Melaka Kueh)
Serves 10 MEDIUM
One of chef D'Silva’s signature desserts, this steamed tapioca cake is quite unlike any you may have tasted.
940ml + 940ml water
400g gula melaka
3 stalks pandan leaves
198g tapioca starch flour, sifted
120g plain flour, sifted
1½ tbsp alkaline water
1½ white grated coconut, steamed for 10 mins, then mixed with 1 tsp salt and set aside to chill in the fridge
1 10-inch square baking tray, lined with
1. Place 940ml water, gula melaka and pandan leaves in a saucepan and bring to a boil. Cook until the gula melaka dissolves completely, then continue boiling for another 10 mins.
2. Combine tapioca starch flour, plain flour and the remaining 940ml water in a mixing bowl, and whisk till the mixture is smooth with no lumps.
3. Strain the gula melaka mixture and transfer into the flour mixture. Add in the alkaline water.
4. Fill another saucepan with water till it is half full. Use one that will accommodate the size of your mixing bowl. The saucepan is here used as a bain marie.
5. Place your mixing bowl in the saucepan and bring the water in the pan to a slow boil. Gently stir the mixture with a whisk until it thickens, about 10 to 15 mins. The mixture should have a sticky and viscous texture.
6. Using a spatula, scrape the finished mixture into the 10-inch baking tray. Steam for 40 mins over medium heat.
7. Once kueh kosui is done, cool the tray in the fridge. Use a small spoon to scoop out dainty morsels of kueh and toss well in grated coconut. Leave to sit at room temperature for a few mins before serving.