GULA MELAKA KUEH KO SWEE (KUIH KOSUI)

GULA MELAKA KUEH KO SWEE (KUIH KOSUI)
(Recipe adapted from shiokman Eddie Tan)


INGREDIENTS:

- 90 gm Rice Flour
- 90 gm Tapioca Starch
- 340 ml Water
- 1tsp Lye water/Alkaline water
- 220gm Gula Melaka Palm sugar
- 500 ml water
- 6pcs Pandan leaves

Grated coconut
1/2 tsp salt
6 Pandan Leaves

METHOD:

1. Add tapioca starch and rice flour to water and mix well.
2. Add in lye water/alkaline water, mix well and set aside.
3. Boil gula melaka in water with pandan leaves until gula completely dissolves.
4. Remove pandan leaves and sieve the gula melaka water to remove any sediments.
5. Stir in the flour mixture  into the gula melaka water.
6. Bring mixture to cook with a whisk over low flame until it thickens and smoothens
7. Remove from flame and pour the mixture into a lighly oiled tray
8. Steam the kueh mixture  for 30 mins.

** Steam the grated coconut over the pandan leaves.
Sprinkle salt and mix well
Place more pandan leaves all over the grated coconut
Steam for 10 mins

Remove both trays from steamer after steaming has completed

Set aside to cool down.

Cut the cooked kueh with knife and coat with the steamed grated coconut .