Kueh Kosui | Kueh Lompang

Updated: Mar 3

As much as I can remember, my grandma used to make these when I was very little. She would make tons of these in little cups for an afternoon high tea. Back in those days, high tea seems like a huge feast where neighbors and friends would gather, chatting about their days, enjoy loads of tea (or coffee) and snacks. This is one of those snacks which I fondly remember; probably it is due to its simplicity and aroma when it came outta the steamer.

I was very skeptical when I 1st saw this came outta the steamer. My grandma insisted on trying this, "if you don't try this, you will regret." As soon as I took the 1st bite, I was blown away. I was wondering to myself, how can something so simple tastes so great; it is just made up of flour, coconut and palm sugar. As I grew older, I came to understand more about culinary that simplicity is sometimes the ultimate sophistication.

I decided not to tweet the recipe too much cos it already tastes so good just the way it is. As for the texture, it is soft, yet chewy with an explosion of palm sugar and coconut every bite. I seriously cannot find this kueh anywhere now, sadly. Again, I hope I can breathe new life into this fading culinary genre and get everyone making this kueh at their kitchens. Let's get started with the recipe.

Ingredients:

(Make 6 kueh)

  • Coconut Garnish:

  • Desiccated Coconut, 1/2 Cup

  • Coconut Rum, 1 Shot

  • Sea Salt, Pinch

  • Pandan Leaves Cut Into 2 Inches, 2 Leaves

  • Palm Sugar Syrup:

  • Palm Sugar, 250g

  • Water, 150ml

  • Pandan Leaves Tied Into Knot, 2 Leaves

  • Kueh:

  • Water, 1/4 Cup

  • Coconut Milk, 1/2 Cup

  • Coconut Rum, 1 Shot

  • Dark Muscovado Sugar, 2 TBSP

  • Rice Flour, 30g

  • Tapioca Flour / Starch, 30g

  • Bleached All Purpose Flour, 1.5 TBSP

  • Sea Salt, Pinch

  • Palm Sugar Syrup, 1/2 Cup

Equipment:

  • Steamer

  • Sauce Pot

  • Muffin Tin / 6 Ramekins

  • Pitcher

Direction:

  1. Prepare the coconut garnish.

  2. Prepare a steamer.

  3. In a heatproof shallow bowl, add desiccated coconut, rum, salt and pandan leaves.

  4. Mix to combine well.

  5. Steam for about 15 mins or until the coconut is soft and slightly wet.

  6. Remove from heat and set aside.

  7. Prepare the palm sugar syrup.

  8. In a sauce pot over medium heat, add palm sugar, water and pandan leaves.

  9. *If your palm sugar comes in large chunks, pound it into pieces in a pestle and mortar.*

  10. Keep stirring to prevent burning.

  11. Continue stirring until the sugar has melted.

  12. Once the sugar has melted, allow it to simmer for about 1 to 2 mins until the mixture has thickened into a syrupy consistency. Keep an eye on it as it will burn very fast.

  13. Remove from heat, drain thru' a fine strainer and into a heatproof bowl.

  14. Discard the pandan leaves and any residue.

  15. You should have at least 1/2 cup worth of syrup.

  16. Set aside.

  17. Prepare the kueh.

  18. Preheat the muffin tin or ramekins in the steamer.

  19. In a sauce pot over medium heat, add water, coconut milk rum and sugar.

  20. Stir to combine well and until the sugar has dissolved.

  21. *Do not allow the mixture to simmer or boil.*

  22. Once the sugar has melted, remove from heat.

  23. In a large mixing bowl, add rice, tapioca and all purpose flour.

  24. Mix to combine well.

  25. Using a whisk, gradually add in the coconut mixture into the flour mixture while whisking. Whisk, whisk, whisk.

  26. Make sure no large lumps.

  27. Add in salt and gradually pour in palm sugar syrup while still whisking.

  28. Whisk until well combine and no large lumps.

  29. Drain mixture thru' a fine strainer and into a pitcher

  30. Discard any residue.

  31. Pour the batter into the muffin tin or ramekins till 3/4 full.

  32. Cover and steam for 25 to 30 mins or until it is dark brownish in color.

  33. *Make sure there is enuff water for steaming.*

  34. Remove from heat and set aside for at least an hour to allow the kueh to cool down completely.

  35. Run a spreading knife along the edge and carefully unmold into the desiccated coconut.

  36. Serve immediately.

#kuih #kueh #indulgence #kuehkosui #kuehlompang

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