While I'm in the mood, I better upload all the recipes I've did in the last couple of months ... especially these ol skool kueh.. so hard to get really nice ones.. from what I gathered from my aunts, my mom made really good Kueh Koswe back but she lost her recipe and when she tried again, she was as awful as I was !!.. I tried one recipe online and boy that didnt turn out at all.. it was too clumpy after only 45 min in the steamer..So cooking is all about trial and error ... you could make it a little sweeter if you have a sweet tooth ....
This yields a big loyang, so if you have a normal size steamer like I do, half the recipe....
Simmer the following item until the sugar dissolves
700ml water (350ml)
400g gula melaka (roughly about 6 blocks) (200g)
pandan leaves
Once the sugar dissolves, cool, strain and combine into the dry ingredients.
Dry Ingredients
2 cups flour (1 cup)
3/4 cup tapioca flour (1/4 + 1/8 cup)
1 tablespoon corn flour (1/2 tablespoon)
a pinch of salt
add 500ml of water, 1/2 tsp of alkaline water (air kapur) to the mixture and blend in a blender. Why a blender? BECAUSE... its less messy and the batter is smooth and lumpfree... (Half a recipe would be 250ml water, 1/4 tsp alkaline water)
shredded coconut
slivers of pandan leaves
salt
To ensure that the mixture is smooth, strain again all the blended ingredients again before steaming for an hour. Once the kueh is steamed, cooled in room temperature, chill in the fridge overnight .... overnight?? Am I that patient?? Are you kidding me! Of course not!!! I chilled for about 2 hours in the fridge, cut it into small cubes and serve with fresh shredded coconut thats been steamed with pandan slivers and a bit of salt. Usually i make half the recipe and use 5x5 alluminium or disposable container for steaming.
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