Kueh Ko Sui



Ingredients
Gula Melaka syrup (A):
250g gula Melaka (palm sugar)
50g soft brown sugar
500ml water
2 pandan leaves, shredded and knotted

Cake mix (B):
100g tapioca flour
180g rice flour
450ml water

1/2 grated coconut, use only the white flesh (i.e. do not grate close to the shell)
1/2 tsp salt


Method
1. Bring gula melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup.

2. Mix both types of flour and water in a mixing bowl. Stir the syrup into the flour mixture.  Cook the mixture over a gentle low heat into a slightly thickened batter.

3. Spoon batter into a greased round cake pan . Steam over rapid boiling water for about 15 minutes.

4. Mix grated white coconut with salt and steam for four to five minutes. Remove and spread on a big plate to cool.

5. Leave the steamed kuih kosui to cool completely before cutting  into small diamond shape pieces.

6. Toss kuih kosui in grated coconut and serve.

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