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Tuesday, May 12, 2015

PANDAN KUIH KOSUI [KUIH LOMPANG]

In the previous post, I shared a recipe on Palm Sugar Kuih Kosui [click here] which is an easy to follow recipe and it's good.
Since the last kuih kosui that I made wasn't enough to share, I  used the recipe below to make another batch with pandan flavour  that yields slightly more.  Basically the steps are the same and I'm grateful to Wendy for her generous sharing of useful tips. This time I tried steaming the kuih in plastic cups [is it healthy?] but it is much easier without having to grease or heat them before filling up with the batter.  You can use porcelain teacups or stainless steel moulds, too but remember to grease them.

The kuih is soft, chewy, very aromatic and the natural green colour comes solely from the pandan juice.  No colouring is added.  As stated in my previous post, a good Kuih Kosui should have a dent in the centre as seen in the photo here.

Ingredients
[makes  28 teacup size kuih]
100 gm rice flour
50 gm green bean flour 
380 ml water
3/4 - 1 tsp alkaline water
Pandan Sugar Syrup
140 gm sugar [original uses 180 gm]
150 ml water
6-8 blades pandan leaves
100 gm freshly grated white coconut
1/2 tsp salt to taste
  1. Mix rice flour and green bean flour with 380 ml water and leave to soak for 1-2 hours.
  2. Blend pandan leaves with 150 ml water.  Extract the juice.
  3. To make the pandan sugar syrup – boil the sugar with pandan juice in a saucepan. Stir until the sugar dissolves , cool before use.
  4. In a mixing bowl, combine flour mixture, cooled syrup and alkaline water. Stir to a smooth consistency. 
  5. Strain the mixture into a big measuring cup and add water to get 700 ml batter.
  6. Pour ½ the mixture into a saucepan or non stick wok and stir cook over low heat until the first streak of gel is seen in the base [make sure you stir to the base of the pan] . Batter should be watery.
  7. Off heat, mix the warm batter with the other ½ portion, mix well.
  8. Prepare steamer, lightly greased the steaming cups [if using porcelain or stainless steel moulds]. Stir the batter well before pouring into the cups until 60% full [the batter will spill over if it is too much upon steaming].
  9. Steam over high heat for 15-20 minutes.
  10. Allow kuih to cool completely before removing from cup with a plastic knife.
  11. Serve with grated coconut.
    I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of Xuanhom's Mom and co-hosted by Aunty Young 

10 comments:

Aunty Young(安迪漾) said...

Good morning Kimmy,
Your Pandan Kuih Kosui just come at the right time, I am enjoying my tea break. A bowl of Kuih Kosui will be perfect with my coffee.

Phong Hong said...

Kimmy, the green colour is quite good and intense even though you did not add any artificial colouring. I am afraid to steam food in plastic containers because there is possibility of chemical leaking out from the plastic material. It is best to use metal or glass/ceramic.

Anonymous said...

Hi Kimmy, Can I omit alkaline water? Is there any other flour to substitute for green bean flour or can I use all rice flour?
Thank you for sharing. -- Jenny

Kimmy said...

Hi Aunty Young, during our younger days, kuih kosui is not a dessert but something to fill our stomach as breakfast food. I remembered it comes in bigger cups shown in the first picture.

Kimmy said...

Hi Phong Hong, I have been contemplating whether to use plastic moulds for a long time, then only decided to try some when I saw my SIL buying huat kuihs steamed in plastic cups. Thanks for your info, luckily I just bought the minimum quantity. I'm very happy with the natural colour from pandan leaves and the fragrance.

Kimmy said...

Hi Jenny, I haven't tried omitting alkaline water but you can perhaps reduce the amount to 1/2 tsp. I used a better quality alkaline water used in making mooncakes. Some recipe uses tapioca flour but I'm not sure about using all rice flour. It may not be QQ or spongy.

mui mui said...

Hi Kimmy,
Love that natural Pandan green color, it makes this kuih lompang more inviting. This is so good to have over a cup of Chinese tea :)
mui

Kimmy said...

Hi Mui, I think I can eat more with a cup of Chinese tea. BTW, this kuih kosui is not very sweet, just nice for me with the reduced sugar.

Fion@轩宏妈 said...

Nice!!Nice!!Yummy kuih kosui

Kimmy said...

Hi Fion, I like the natural colouring and fragrance of this kuih. The texture was also good irrespective of the sizes which I made. Agreed, these are nice.

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