Kueh Kosui

These delicious rice cakes can be found all over Malaysia. The texture should be just firm enough to hold the mixture together but beautifully soft on the inside. This is complimented with the shredded coconut, making a wonderful snack.

Ingredients

A. Coconut Milk – 7 Cups

A. Screw Pin Leaves – 2 pieces

A. Palm Sugar – 2kg

B. Rice Flour – 500gm

B. Tapioca Flour – 250gm

B. Caster Sugar – 200gm

B. Salt – 1tsp

Bring (A) to the boil. Put into a mixing bowl and slowly add (B) and combine until all ingredients form a smooth liquid.

Strain the liquid and place onto a tray and steam for 30 – 45 minutes (until cooked wobbly).

Refrigerate until cold then cut into pieces.

Before serving, steam for 2-3 minutes, coating with fresh grated coconut.