Kuih Kosui
Image credit : anekaresipi.com
Ingredients
Syrup
- 470 ml Water
- 250 g Sugar
Pandan juice
- 12-15 Pandan leaves
- 620 ml Water
- 1 tbsp Alkaline water
Batter
- 170 g Rice flour
- 60 g Tapioca
Instructions
- To make the syrup, melt the sugar in water over low fire until sugar dissolves . Set aside to cool.
- Cut pandan leaves into small pieces. Combine pandan leaves and water in an electric blender. Blend for 1-2 minutes. Strain the pandan juice through a fine sieve. Add alkaline water into pandan juice. Set aside.
- In another bowl, add rice flour and tapioca flour. Slowly pour in the pandan juice mixture while stirring it consistently till well blended. Add in syrup.
- Cook flour mixture on low fire till slightly thickened. Remove from fire and pour into little tea- cups. Steam on high fire for 15 minutes. Take the kuih out immediately.
- Leave to cool for at least 6 hrs before removing the kuih from the little teacups. Serve with fresh grated coconut.