Kuih Konsui

Kuih Konsui

Ingredients:  makes 10-12 teacup sized individual servings   

     130g Gula Melaka    
     2 tbsp Granulated sugar
     100ml Water
     2-3 Pandan leaves, knotted
     75g Rice flour
     35g Tapioca flour
     1/2 tsp Alkaline water
     50g Grated white coconut
     3-4 Pandan leaves, a pinch of salt

     Method:

• Add gula melaka, granulated sugar, knotted pandan leaves and 100ml water in a pot and heat until the gula melaka has melted. Turn off heat and set aside.
• Sieve through the gula melaka syrup in a clean container and top up with more water to yield a final volume to 500ml of diluted syrup.
• Add in rice flour, tapioca flour and alkaline water. Mix evenly and strain the mixture over a pot to remove any flour lumps.
• Return the pot to stove and over low flame, heat the mixture until it begins to thicken slightly. Use a wooden spoon or heat resistant spatula to mix the batter at all times, especially taking care to scrape the bottom, sides and corners of the saucepan to make sure that the batter doesn’t start to cook and harden there. Off fire.
• Pour mixture over small tea cups or moulds until three quarters full.
• Steam for about 12 minutes under very low heat or until the batter turned a darken brown and has completely set. Remove from steamer and set aside to cool.
• While waiting for the teacups to cool down, steam the grated coconut and pandan leaves with a pinch of salt for 8 minutes.
• When the kuih konsui has cooled down, remove from teacup moulds by running the sides carefully with a small knife. Roll over grated coconut and served.