Kueh koswee

Ingredients:
150g uncooked rice grains or rice flour
130-150g tapioca flour
4 - 4½ cups water
2 tablespoons alkaline water*
400g gula melaka (palm sugar)
100g plain white sugar
5 pandan leaves
1 cup water


To toss Kueh Koswee in:
1 coconut without skin, grated
1-1'/2 teaspoon salt

* Alkaline water is an ingredient used in Chinese cooking. The solution lightens mixtures and adds a delicious flavour. Ready made alkaline water is now available. You also can substitute with baking soda, about 1 teaspoon will be sufficient.



Method:
1. If using rice grains (more authentic version), soak overnight to soften. Make it into liquid form by adding 1½ cups water till grains are very fine: 10 to 15 minutes. If too much is added, the grains can become coarser. If this happens, strain to remove coarse bits. Skip this step if you’re using rice flour.

2. Add liquidised rice, including liquid, to tapioca flour and remaining water. Pour through a sieve into a deep bowl.

3. Add alkaline water. Mix well and set rice mixture aside.

4. Boil gula melaka, plain sugar and pandan leaves in 1 cup water till sugar is dissolved. Strain to remove grit.

5. Mix rice mixture and sugar mixture together.

6. To steam kueh koswee, use small Chinese teacups — the type used in altar offerings. Steam teacups for 5 minutes before spooning in mixture, filling 3/4 of each cup.**

7. Steam immediately over high heat for 7 minutes. If heat is too low, the flour will settle at the bottom of the cup.

8. Remove from steamer and set aside to cool. Repeat process using another set of cups till all mixture is used up.

9. When steamed cakes are cool -- about 5 to 6 minutes -- use a toothpick to ease them out of the cups. Roll in steamed grated coconut mixed with salt. If you want to keep raw grated coconut overnight, steam for 5 minutes to prevent it from going stale. Cool and toss with the salt which will blend with the sweetness of the cakes to produce a delicious flavour.