Kueh Ko Swee (Kuih Kosui)
Kamis, 02 April 2009
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Kueh ko swee (kuih kosui) is a steamed kueh made amongst a one-half tapioca starch in addition to one-half rice flour batter. It's sweetened amongst gula melaka in addition to sugar, in addition to pandan leaves add together a subtle fragrance. The texture is slightly bouncy because lye is added to the batter.
After the batter is steamed in addition to cooled, the kueh is cutting in addition to therefore tossed inwards freshly grated kokosnoot to elevate the texture, color in addition to taste.
If y'all like, y'all tin piece of job about dark-brown nutrient colouring or black treacle to darken the kueh. The contrast betwixt white in addition to nighttime dark-brown makes the kueh quite pretty.
The batter for kueh ko swee has to endure cooked on the stove till quite thick earlier it's steamed.
The master recipe uses a water-bath but I don't. Provided the oestrus is VERY depression in addition to I whisk VERY vigorously, the batter doesn't plow lumpy.
Cooking over straight oestrus takes exclusively a few minutes; amongst a water-bath, it'd endure peradventure twenty minutes.
The thickened batter is therefore steamed. Just 10 minutes would do, therefore kueh ko swee doesn't receive got long from outset to finish.If y'all desire a kueh that's non likewise challenging, kueh ko swee is a skilful choice.
How to brand kueh ko swee (kuih kosui)
Step-by-step guide
Kueh ko swee is made amongst an equal total of tapioca starch in addition to rice flour. A chip of lye gives it bounce in addition to bite. Palm carbohydrate adds a caramel flavour. A floral undertone comes from pandan leaves. Freshly grated kokosnoot enhances the texture in addition to colour.
INGREDIENTS
(For 25 pieces)
INGREDIENTS
(For 25 pieces)
- 250 ml water
- 4 immature pandan leaves
- 50 g nighttime dark-brown palm sugar
- 40 g sugar
- 45 g tapioca starch
- 45 g rice flour
- ⅓ tsp orangish lye
- 160 ml water
- ½ tbsp black treacle, or ¼ tsp dark-brown liquid colouring
- 100 g grated fresh coconut, without peel
- ⅛ tsp salt
- 4 immature pandan leaves
- Bring 250 ml water, pandan leaves, palm carbohydrate in addition to carbohydrate to a boil. Simmer gently, covered, for five minutes. Turn off heat. Discard pandan leaves.
- Whilst simmering, whisk tapioca starch, rice flour, orangish lye in addition to 160 ml H2O till smooth.
- Pour batter into carbohydrate solution. Add dark treacle or dark-brown nutrient colouring. Whisk till smooth. Turn on heat, really low. Whisk vigorously. Once whisk feels heavy, plow off oestrus immediately. Keep whisking vigorously till remainder oestrus dissipates. Batter should at nowadays endure merely thick plenty to shape thick ribbons when whisk is lifted. If not, plow on oestrus i time again in addition to whisk every bit before.
- Scrape batter into xv x xv x five cm cake pan lined amongst parchment paper. Wet spatula in addition to smoothen laissez passer on of batter. Steam 10 minutes over depression heat. Remove from steamer. Leave till cool.
- Sprinkle grated kokosnoot amongst salt. Mix evenly. Place pandan leaves inwards pump of coconut. Steam 10 minutes over high heat. Discard pandan leaves. Remove from steamer. Leave till cool.
- Cut kueh into 25 pieces amongst scissors. Dredge inwards grated kokosnoot till thoroughly coated. Serve every bit snack or dessert, sprinkled generously amongst grated coconut.
