The other jiggly and wobbly kuih-muih. Remember the other? Kuih Sagu Kukus (Steamed Sago Cake)? That's right. Kuih Kosui Gula Melaka on the other hand? Like I have already told you, jiggly and wobbly, but made from flour. The rest of the ingredients? Gula Melaka, white sugar if you wish, pandan leaves, coconut, salt and water. See, I told you? Our Malaysian ingredients for another type of our Malaysian sweet delicacy (Wajik Pulut, Kuih Buah Melaka, Bingka Pisang & Malaysian Sago Pudding)? What else is new. Nothing much I can think of, except, can we get cooking to Kuih Kosui Gula Melaka? We shall.
1/2 cup gula Melaka/palm sugar
White sugar - as needed (if you want to add. I didn't)
1 1/2 cups 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.
Method
Simmer gula Melaka with pandan leaves and water for a thick syrup.
Remove from heat and cool it down slightly.
Sift all purpose flour and rice flour over the gula Melaka syrup.
Whisk and stir so that there's no lumps of flour.
Pour on a steaming tray or individual moulds.
Steam to cook.
Thereafter cut and roll over grated coconut.
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