Just like the sago gula Melaka, rose sago gula Melaka, pumpkin sago dessert and kuih sago kukus, kuih kosui is another sweet delicacy of Malaysia. This steamed cake is sweet, soft, springy in texture, scented with pandan leaves and flavoured up with gula Melaka. Since I made kuih kosui after many years, I couldn't recall the recipe. Asking around, I was told alkaline water is a must, despite aimlessly going around, I just couldn't buy the water. Not at all a regret because kuih kosui turned out as I expected - not 100% perfect, yet lovely without being overly sweet.
1/2 cup gula Melaka/palm
White sugar - as needed (if you want to add. I didn't)
1 1/2 cup water
3/4 cup all purpose flour
1/2 cup tapioca flour
A few pandan leaves - knotted
Fresh grated coconut mixed with a pinch of salt.
Simmer gula Melaka with pandan leaves and water for a thick syrup.
Remove from heat and let it cool down slightly.
Sift all purpose flour and rice flour over the syrup.
Whisk and stir so that there's no lumps of flour.
Pour on a steaming tray or individual moulds.
Steam to cook.
Then cut and roll over grated coconut.
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