Kuih Kosui (Palm Sugar Steamed Rice Pudding)

For the past 2 weeks, I was battling between a major decision ~~ a new job offer. I have nothing much to complain about the current work place, the work is manageable, working hours are stable, the boss is fine, colleagues are friendly and most importantly, I have been here long enough to be very familiar with everything. The company is small, consisting of only six of us, which makes office politics practically non-existent. The only drawback is probably the moolah, compares with the new offer, does paled in comparison. And this is also the temptation that kept my thoughts on a roller-coaster, whether to move or not. The re-adaptation of a new place, the uncertainty of the new culture, and most importantly the existence of people politics also kept me in ponder.
 
So come this weekend, to clear the mind of such stressful decision making, I prepared some Palm Sugar Steamed Rice Pudding, or commonly known as Kuih Kosui. Anything with coconut has always been my favourite, so how could I give this a miss ? However, instead of the green pandan favour, I have always heartened the brown one, which is made of palm sugar, or gula melaka. I tend to find the palm sugar version sweeter, more fragrant and somehow, it complements the shredded coconut better.
 
 
This recipe actually calls for the use of alkaline water, something which I am unfamiliar with. However, I managed to get a bottle of it from Phoon Huat. As information by mum, alkaline water is often added to desserts/kuehs for a more chewy texture. But because I only use a teaspoon of it this time, there is still so much left. Any ideas what other stuffs would require the use of alkaline water so that I can put the balance to good use ?
 
I still have a curious thought, for those who are familiar with this, are we suppose to serve this kuih hot, warm or cold ? Because I am worried about the freshness of the shredded coconut, I had them placed in the fridge after the kuihs have cooled down. So do I start eating them right from the fridge or I need to warm it up before consumption ?Or to each its own ?
 
Also, I realised not many people enjoy this kind of kuih as it seemed like I am the only one who enjoy this in the household. In fact I am stuffing them into the tummy even before it has cooled down, whilst tossing them in abundance coconut at the same time. ^-^
I am submitting this to “Muhibbah Malaysian Monday” hosted by Sharon of Test with Skewer and Suresh of 3 hungry tummies.
Kuih Kosui

  ~recipe modified from Agnes Chang Hawker’s Delights~

 

   Ingredients A (mixed) :
180g wet rice flour (105g rice flour, mixed with75ml    water, kneaded to get wet rice flour)
50g green pea flour (I used Hoon Kuey flour)
30g tapioca flour
240ml water
1 tsp alkaline water

Ingredients B (boiled) :
240g gula Melaka
540ml water
3 tbsp pandan juice



Ingredients C (steamed) :
1/2 young coconut
1/2 tsp salt

Method;
  1. Combine all ingredients A and mix well. 
  Mix in ingredients B into the flour mixture and strain.

  2. Use low heat to cook the batter until slightly thick. Pour into small bowls/cups or  steaming tray(about 8 inches) and steam with high heat about 40 to 45 mins until cooked. Leave to cool. Cut and coat with coconut before serving.

 
 

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10 Comments

  1. It's quite difficult to find freshly made kuehs at most Asian stores in Melbourne. Got to bookmark this recipe because this looks very delicious :D

  2. hi joyce, very pretty! we normally eat this kuih after it has cooled down , not hot or cold. I supposed the kuih would turn hard after you put them in the fridge and that you need to resteam it . The grated coconut should be okay if you' re leaving it at cool place outside room temperature and going to use it on the same day, the most is only 2 days if i keep in the fridge. You can taste the grated coconut and check. alkaline water? i also dont have any idea how  to use that up..some kuihs use that to thicken the mixture and..also in making mooncake skin. 

  3.  Hihi Zoe ! Glad you like this.. Hope you enjoy eating them too after you have made !

  4.  hihi lena, thanks alot for your wonderful input ! hmm.. I had better check out the expiry date of the alkaline water… hope it can last till mooncakes time !!

  5. Hi Joyce, alkaline water is added to many kuehs… most famous of them all is of cos alkaline rice dumplings, or better known as "kee chang" . Can also be used in snowskin mooncakes for the same chewy texture mentioned by your mum. Can also add to the tapioca mixture to make baked tapioca cake aka Bingka Ubi… and so many more I can think of! LOL

  6. Haha Alan, there's a good list that you have named there.. but dumplings and mooncakes festive is not near yet.. but the cake and kuehs do sound promising…

  7. I like this … yum, yum

  8. I thought the alkaline (kee) is the dry form that can be bought in the market? How abt steaming the coconut to prolong the freshness? BTW abt the job why dun ask your company to match $$ then dun have to move lor. All the best.

  9.  Thanks Chris !! I like it too !!

  10.  Hi Sabby, I bought the alkaline in a liquid form packed in a bottle from Phoon Huat. Yes, I did steamed the coconut as stipulated in the recipe, but weather was rather humid, so I was paranoid that if it goes bad just like that, the whole batch of kuehs would be wasted ! You are the first one to mention about my job ! Haha ! Thanks alot !! Well, I haven't tender the resignation yet so couldn't comment on whether my current company can match the $$. But I am quite 99.5% sure it's quite impossible that they can match. Coz if they can, it would be done so during salary review 3 months ago.

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