材料 ：
75g 粘米粉35g 木薯粉
130g 椰糖 (剁粹)
2大匙糖 （我用1大匙）
100ml 清水 (在做法2里还另外需要加入清水)
1/2茶匙枧水
2-3片香兰叶（打结）
沾料：
50g 嫩椰丝2片 香兰叶
少许盐
做法 ：
1. 把椰糖，100g清水和香兰叶小火煮至椰糖完全溶化。把椰糖浆过滤。
2. 再加入清水至拿到500ml 的椰糖浆。
3. 把粘米粉、木薯粉、枧水加入。将全部材料搅拌均匀，过路，放入锅中稍微煮至少许浓稠状。
4. 小杯子放入蒸锅里大火蒸五分钟。把糊浆倒入预热了的后的杯子里至8分满，以小火蒸大约15分钟或至熟。取出，备用。
5．把盐加入嫩椰丝内拌匀， 放入香兰叶，大火蒸5分钟。
6．冷却后，把糕拿出，配椰丝食用。
Ingredients :
35g tapioca flour
2tbsp granulated sugar ( I put 1tbsp )
100ml water ( more water as needed ,see “Method 2 ”)
1tsp alkaline water (lye water)
2 - 3 pandan leaves （ rinsed and tied into a knot ）
More water as needed (see “Method”)
2 - 3 pandan leaves （ rinsed and tied into a knot ）
More water as needed (see “Method”)
Coating :
50g fresh grated coconut
2 pandan leaves
a pinch of salt
Method :
1. Add gula melaka, granulated sugar , knotted pandan leaves and 100ml water in a pot and heat until the gula melaka has melted. Turn off heat and set aside.
2. Sieve through the gula melaka syrup in a clean container and top up with more water to yield a final volume to 500ml of diluted syrup.
3. In another bowl , add in rice flour, tapioca flour and alkaline water. Mix evenly and strain the mixture over a pot to remove any lumps.Cook flour mixture on low fire till slightly thickened.
4. Steam the small cups at high heat for 5 minutes . Pour the mixture into cups until three-quartess full . Steam on low heat for 15 minutes or until the batter turned a dark brown and has completely set .Remove from steamer immediately and set aside to cool .
4. Steam the small cups at high heat for 5 minutes . Pour the mixture into cups until three-quartess full . Steam on low heat for 15 minutes or until the batter turned a dark brown and has completely set .Remove from steamer immediately and set aside to cool .
5. While waiting for the teacups to cool down , steam the grated coconut and pandan leaves with pinch of salt for 5 mins.
6. When the kuih kosui has cooled down, remove from teacup moulds by running the sides carefully with a small knife. Serve with fresh grated coconut .
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom's Mom and co-hosted by Joceline from Butter , Flour & Me
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