Mini Malysian Cakes and Desserts by Rohani Jelani

Author:Rohani Jelani
Language: eng
Format: epub
ISBN: 978-1-4629-1111-0
Publisher: Tuttle Publishing

Pierce the centre of each flattened ball with the floured handle of a wooden spoon.

Palm Sugar Rice Cakes (Kuih Kosui)

100 g (2/3 cup) palm sugar, roughly chopped

100 ml (1/3 cup + 1 tablespoon) water

60 g (¼ cup) sugar

5 tablespoons rice flour

2 tablespoons tapioca flour

½ teaspoon alkaline water

50 g (½ cup) grated coconut

¼ teaspoon salt

1 Heat the palm sugar and water in a small pan over medium heat. Simmer until the palm sugar dissolves then add the sugar. Stir until dissolved. Strain into a measuring cup and add room temperature water to make a final quantity of 500 ml (2 cups) liquid.

2 Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkaline water to form a batter. Strain.

3 Gently heat the mixture in a double boiler until it just begins to thicken—don't allow the mixture to actually cook or become a custard. Immediately remove from the heat.

4 Either pour the batter into a shallow 16-cm (7-in) baking tray or use a jug to pour it into small tea cups, filling them three-quarters full. Steam 40 minutes for the large cake or 12 to 15 minutes for the little cups, over low to medium heat.

5 Season the grated coconut with salt. Set aside.

6 Allow the cakes to cool completely (chill for several hours or even overnight to ease cutting). The large cake can be cut into diamond shapes or squares and then rolled in the grated coconut. The little cakes should be carefully eased out of their cups (carefully run a thin palette-knife around the edges first), placed on a serving plate and each topped with a spoonful of the grated coconut.

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