Brown Sugar Kuih Kosui

Ingredients
(A)

180g rice flour

50g green pea flour (lek tau hoon)

30g tapioca flour

250ml water

1 tsp alkaline water (kan sui)

(B)

1,250ml water

150g castor sugar

150g gula melaka (palm sugar)

2 pandan leaves, shredded and knotted

(C) (mix and steam for one to two minutes):

1/2 a young coconut, grated (use only the white part)

1/4 tsp salt

Method
Combine (B) in a saucepan and bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool for 10–15 minutes.

Mix ingredients (A) in a mixing bowl. Add in cooled syrup and blend well to form a batter.

Cook the batter over a gentle heat until just slightly thick. Do not overcook until batter is too thick.

Spoon the cooked batter into small teacups till three-quarters full. Steam for about 10–12 minutes. Leave to cool completely. 

Remove the kuih with the help of a small palette knife. Top with grated coconut before serving.