PANDAN KUIH KOSUI (KUEH KO SWEE)

INGREDIENTS:

120gm Rice Flour
60gm Tapioca Flour
300ml Pandan Juice
3/4tsp Alkaline Water
10pieces Pandan Leaves (blend with 400ml to 500ml water)


100gm Castor Sugar
300ml Water
3pcs Pandan Leaves - tie knots


White Grated Coconut
Pandan Leaves
Pinch of Salt


METHOD:

1. In a bowl, add in dry ingredients.
2. Add in Pandan Juice and mix well.
3. Add in alkaline water.
4. Bring sugar and 300ml water to boil with pandan leaves.
5. Once boiled, remove from heat and pour into the flour mixture.
6. Stir the mixture with no more lumps.
7. Sieve the mixture.
8. Bring the mixture to cook under low heat, once slightly thickened, remove from heat.
9. Heat up wok with boiling water. Grease a square tray  with a little oil.
10. Heat up the tray for few minutes.
11. Pour the pandan mixture into the tray and steam for about 25 to 30mins.
12. Once cooked, allow the kueh to cool completely before cut and coat with grated white coconut.