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  40 teacup size kuih]

140 gm rice flour

60 gm green bean flour 

400 ml water
1 tsp alkaline water

Pandan Sugar Syrup

180 gm castor sugar 

200 ml water
6-8 blades pandan leaves [I used 15]

Toppings

200 gm freshly grated white coconut

1 tsp salt to taste

1. Mix rice flour and green bean flour with 400 ml water and leave to soak for 1-2 hours.
2. Blend pandan leaves with  200 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 960 ml batter.
6. Pour ½ [about 500 ml] 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