Kueh Koswee
Ingredients:
280g rice flour
50g tapioca flour
280g gula melaka
110g sugar
1250ml water
1 tbsp alkaline water
3 pandan leaves
1/2 grated coconut (skinned)
a pinch of salt
Method:
1. Mix rice flour and tapioca flour with 625ml water. Add in the alkaline water, stir well and strain mixture.
2. Boil sugar, gula melaka and pandan leaves with 625ml water. When sugar has dissolved, remove pandan leaves and strain syrup.
3. Pour the boiling syrup into the flour mixture and stir thoroughly with a wooden spoon until mixture is smooth.
4. Heat small porcelain cups or a greased square tin in steamer.
5. Pour the mixture into the heated cups and steam over a strong flame for 7-10 minutes.
6. Cool kueh before removing them carefully from the cups. Roll kueh in grated coconut steamed with a pinch of salt and pandan leaves.
Print This Recipe
Email This Recipe
(No Ratings Yet)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
RSS Feed
Thank you so so much!
Comment by | April 17, 2007
Hi Rose
I hope you are doing good with your health. I find your site is very very useful since I am currently living in The Netherlands. wow… I am desperate for Asian food. Do you have any idea what is ‘Toddy’ ?
Thanks in advance
Comment by Doreen | April 28, 2008
nice recipe rose
Comment by required | August 30, 2008
hi Doreen,
Hope you are enjoying your stay in The Netherlands. It is a very beautiful country, I used to spend my weekends at Delft. By the way ‘Toddy’is an alcohlic beverage made from the sap of the coconut tree. Some used it for making kueh amboon or huat kueh but it is difficult to get locally. Thank God my wrist is recovering and I should be putting up more recipes soon.
Blessings!
Rose
Comment by rose | September 3, 2008
Hi Rose,
I love your recipes, thx for sharing. I’m thinking of trying out the kueh koswee. I’m just wondering is tapioca starch the same as tapioca flour? Please advise.
marita
Comment by marita ho | September 20, 2009