A good Gula Melaka makes a lot of difference to the colour and flavour to this classic Malay steamed dessert. This dessert is chewy and soft topped with lightly salted grated coconut.
130g Gula Malaka
2 tbsp Granulated Sugar
2-3 Pandan Leaves, knotted
75g Rice Flour
35g Tapioca Flour
1/2 tsp Alkaline Water
50g Grated White Coconut
3-4 Pandan Leaves, a pinch of salt
1. Add Gula Melaka, granulated sugar, knotted pandan leaves and 100ml water in a pot and heat until the gula melaka has melted. Turn off heat and set aside.
2. Sieve through the gula melaka syrub in a clean container and top up with more water to yiel a final volume to 500ml of diluted syrub.
3. Add in rice flour, tapioca flour and alkaline water. Mix evenly and strain the mixture over a pot to remove any flour lumps.
4. Return the pot to stove and over low flame, heat the mixture until it begins to thicken slightly. Use a wooden spoon to mix the batte at all times, especially taking care to scrape the bottom, sides and corners of the saucepan to make sure that the batter doesn't start to cook and harden there. off fire.
5. Pour mixture over small tea cups until three quarters full.
6. Steam for about 12 mins under very low heat or until batter turnes a darker brown and has completely set. Remove from steamer and set aside to cool.
7. While waiting for the teacups to cool down, steam the grated coconut and pandan leaves with a pinch of saltd for 8 mins.
8. When the kuih koshui has cooled down, remove teacups moulds by running the sides carefully with a small knife. Roll over grated coconut and served.