Kuih Kosui

Method5 steps

1. 1

   Step 1: Combine all 10 oz sugar with its separate 16 oz water in a small saucepan. Heat and stir until the sugar has completely dissolved, then set the complete syrup aside to cool.

   Uses 10 oz sugar for syrup · 16 oz water for syrup

2. 2

   Step 2: Cut all 12–15 pandan leaves into small pieces and blend with their separate 21 oz water for 1–2 minutes. Squeeze and strain the mixture through a fine cloth or sieve, discarding the leaf solids. Stir the full 1 tbsp purchased food-grade culinary lye water into the actual strained pandan juice.

   Uses 12–15 pandan leaves for juice · 21 oz water for blending pandan leaves · 1 tbsp purchased food-grade culinary lye water (kansui)

3. 3

   Step 3: Mix all 6 oz rice flour and 2 oz tapioca flour in a large bowl. Add all the actual strained pandan mixture from step 2 and all the cooled syrup from step 1. Stir thoroughly to make the complete smooth batter.

   Uses 6 oz rice flour · 2 oz tapioca flour · All the actual strained pandan juice and culinary lye water mixture from step 2 · All the cooled syrup made from its separate sugar and water stocks in step 1

4. 4

   Step 4: Prepare a steamer with its separate water. Put the complete batter from step 3 over low heat and stir continuously until slightly thickened. Pour into small tea cups and steam over high heat for 15 minutes per tray, until set. Remove the cups from the steamer promptly. Repeat with the remaining batter if it does not all fit in one tray.

   Steam one tray of cakes · 15 minUses All the actual flour, pandan and syrup batter from step 3; divide between actual cups/trays as needed · Separate water for the steamer, amount unspecified

5. 5

   Step 5: Arrange the cooked cups from step 4 in a single layer and refrigerate promptly at 4°C (40°F) or below. Keep the total time out of refrigeration within two hours, or within one hour if the room is above 32°C (90°F). Chill for at least six hours and until fully cool and firm, then unmold. Top the cakes with fresh grated coconut and serve as three dessert portions. Keep any remaining cakes refrigerated.

   Minimum refrigerated setting time · 360 minUses All the actual steamed cakes in their cups from step 4 · Fresh grated coconut for topping, amount unspecified