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. ^-^
~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.