19 Jun '18, 1am

Kueh Kosui Recipe: Super soft and wobbly version

Kueh Kosui Recipe: Super soft and wobbly version

The shiokness of your kueh kosui is directly dependent on the quality of gula melaka you use. Try to get pure “gula jawa” from the market if you can. The ones sold in the supermarkets often have sugar added to it. You can tell by reading the ingredients list as well as the crystalline texture when you press it between your fingers. A good gula melaka should be soft and toffee like with a nice caramel fragrance. The tapioca flour (flying man) sold at the supermarket works well. For the grated coconut, you really do need to buy it from the wet market. The ones sold at the supermarkets aren’t very good. Many recipes on the internet show that you need to slowly cook the slurry over a double boiler. I have tried both methods and am happy with just pouring hot syrup into dry flour. Just make sure you add all the syrup at once and stir quickly. It should thicken up a little. It i...

Full article: http://ieatishootipost.sg/kueh-kosui-recipe/

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