Steamed Coconut Kuih
This recipe is very similar to the Pandan and Coconut Kuih I made last time, but a much simplified process.
The "deep" coconut taste really intensify the South East Asian flavour. These kuih also have a lovely honey colour, slightly translucent against the light.
Ingredients: (make 8 cup-size kuih)
In a pan, bring the water to the boil and dissolve the coconut palm sugar and reduce it to slightly syrupy. Add the coconut milk and cook for further few minutes. Set aside. Keep hot.
Mix all dry ingredients in a big mixing bowl and pour the hot coconut milk mixture and stir until the mixture form a smooth batter consistency.
Grease a square 15cm X 15cm X 10cm (deep) serving dish, (or any deep serving dish or individual ramekin cups) with some oil. Pour the batter to the dish and steam it for about 30 minutes until the coconut flour mixture is cooked and firmed. The colour of the mixture will change to deeper brown/ honey colour when cooked. Remove from theat and let it cool completely in the dish.
To Remove the kuih from the dish, run a knife around the edge of the kuih and gently "dig" out the kuih. Cut the whole kuih diagonally to produce the final diamond shape kuih for serving.
For the garish, sprinkle desiccated coconut on top of the kuih. These soft and smooth textured kuih are best serve fresh at slightly warm or room temperature (not good to chill them in the fridge, it will harden the texture of the kuih)
The "deep" coconut taste really intensify the South East Asian flavour. These kuih also have a lovely honey colour, slightly translucent against the light.
Ingredients: (make 8 cup-size kuih)
- 70g rice flour
- 150g tapioca flour
- 1 log of coconut palm sugar
- 500ml coconut milk
- 1/2 tsp salt
- 1 cup of water
Mix all dry ingredients in a big mixing bowl and pour the hot coconut milk mixture and stir until the mixture form a smooth batter consistency.
Grease a square 15cm X 15cm X 10cm (deep) serving dish, (or any deep serving dish or individual ramekin cups) with some oil. Pour the batter to the dish and steam it for about 30 minutes until the coconut flour mixture is cooked and firmed. The colour of the mixture will change to deeper brown/ honey colour when cooked. Remove from theat and let it cool completely in the dish.
To Remove the kuih from the dish, run a knife around the edge of the kuih and gently "dig" out the kuih. Cut the whole kuih diagonally to produce the final diamond shape kuih for serving.
For the garish, sprinkle desiccated coconut on top of the kuih. These soft and smooth textured kuih are best serve fresh at slightly warm or room temperature (not good to chill them in the fridge, it will harden the texture of the kuih)
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