Monday, 4 July 2011

Kuih Kosui Makcik Gah

I try to always be grateful for something everyday. Today, I am grateful for the gorgeous Lompang cups that Nura gave me, which I used when making this Kuih Kosui. I am also grateful for the delicious & super tasty recipe Awa & Naj's mum shared with me. Din I noticed, is so grateful that his tummy is happy!!
  • 1 cup palm sugar, chopped
  • 1 cup coarse white sugar
  • 2 pandan leaves
  • 8 cups of water
  • 3 cups of plain flour
  • 2 cups of sago flour
  • 1/2 tsp kapur(lime) mixed with 1 cup of water
  • 1 coconut, grated only for the white, steamed for 5 minutes & sprinkled with 1/2 tsp salt
  1. Put the palm sugar, coarse white sugar, pandan leaves & 4 cups of water in a pot.
  2. Boil both the sugars until it has dissolved.
  3. Remove from the flame and allow to cool to room temperature.
  4. In a large basin, put in the plain flour, sago flour & 4 cups of water.
  5. Beat all the ingredients until well combined. Alternately, all the ingredients could be mixed in a blender.
  6. Pour the lime water(air kapur) into the batter.
  7. Mix in the prepared sugar syrup.
  8. Heat the steamer.
  9. When it boils, place the kosui cups or tray into the steamer & steam for about 2 minutes.
  10. Remove the lid & quickly pour the Kosui batter into the cups/tray till it almost reaches the brim.
  11. Close the lid and steam for 20 minutes.
  12. When done, remove from the steamer and arrange on a tray to cool.
  13. When the Kosui is totally cool, remove from the cups and serve on a dish.
  14. Sprinkle with grated coconut when serving.

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authorMarina Mustafa. Author of ten cookbooks.

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