Kueh Ko­sui (Steamed Gula Me­laka Kueh)

Serves 10 MEDIUM

Wine & Dine Cookbook - - ASIAN KITCHEN -

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

ba­nana leaf


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.

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