Successful Kueh!!!
Yay!! I finally succeeded in making my first good batch of kueh ko swee. This time i was less kan chiong and more aware of the texture of the mixture. It's a pretty tricky kueh and you've got to do some of your own 'agarration'. The recipe said to use only 240ml of the syrup but after consulting the guru (aunt nelly), i can put any amt of the syrup or water but i need to end up with 960ml of liquid in total at the end of the mixing.If I used 350ml of syrup and 610ml of water, how much liquid did i use altogether? Ooops.. occupational hazzard.
Heading the guru's advice, i seperated some of the coconut and steamed about 3/4 of the rest. The fresh coconut was BAGUS! So nice and chewy and juicy. Not that the steamed ones are not nice but the fresh ones add the coconut aroma to the kueh. Must use fresh coconut instead the next time. The down side is that it has to be kept refrigerated all the time and must be consumed within 12 hours.
Looks like a whole lot of coconut on some brown paper eh..
Got into trouble trying to take this photo. I spilled some coconut.. okie... a lot of coconut onto the floor..
Kueh Koswee(Aunt Nelly)
Rating:5/5
For the syrup:
240ml of water
200g of gula melaka, broken into pieces
70g of sugar
3 pandan leaves
For the batter
1 grated coconut, brown skin removed
A pinch of salt
110g of rice flour
90g of tapioca flour
720ml of water
4 tablespoons of alkaline water
Syrup:
1. In a pan, boil together water, gula melaka, sugar and pandan leaves
2. Strain the syrup and leave to cool. Measure only 240ml of the syrup for use
Batter:
1. Mix the grated coconut and a pinch of salt and steam for 5 mins. Set aside.
2. Grease a 20cm x 15cm shallow cake tin
3. Blend the rice flour and tapioca flour, with the syrup and a pinch of salt
4. Gradually stir in the water and the alkaline water. Combine well.
5. Then place the mixture over a pot of hot water. Cook the mixture by stirring gently continuously with a hand whisk until it thickens
6. Pour the mixture into the prepared tin. Steam over boiling water for about 20 mins
7. Leave to cool completely before cutting into slices. Roll the slices in grated coconut to serve.
Heading the guru's advice, i seperated some of the coconut and steamed about 3/4 of the rest. The fresh coconut was BAGUS! So nice and chewy and juicy. Not that the steamed ones are not nice but the fresh ones add the coconut aroma to the kueh. Must use fresh coconut instead the next time. The down side is that it has to be kept refrigerated all the time and must be consumed within 12 hours.
Looks like a whole lot of coconut on some brown paper eh..
Got into trouble trying to take this photo. I spilled some coconut.. okie... a lot of coconut onto the floor..
Kueh Koswee(Aunt Nelly)
Rating:5/5
For the syrup:
240ml of water
200g of gula melaka, broken into pieces
70g of sugar
3 pandan leaves
For the batter
1 grated coconut, brown skin removed
A pinch of salt
110g of rice flour
90g of tapioca flour
720ml of water
4 tablespoons of alkaline water
Syrup:
1. In a pan, boil together water, gula melaka, sugar and pandan leaves
2. Strain the syrup and leave to cool. Measure only 240ml of the syrup for use
Batter:
1. Mix the grated coconut and a pinch of salt and steam for 5 mins. Set aside.
2. Grease a 20cm x 15cm shallow cake tin
3. Blend the rice flour and tapioca flour, with the syrup and a pinch of salt
4. Gradually stir in the water and the alkaline water. Combine well.
5. Then place the mixture over a pot of hot water. Cook the mixture by stirring gently continuously with a hand whisk until it thickens
6. Pour the mixture into the prepared tin. Steam over boiling water for about 20 mins
7. Leave to cool completely before cutting into slices. Roll the slices in grated coconut to serve.
posted by food glorious food! at 4:00 PM
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