Dairy-Free Carrot Cake Kueh Kosui

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Flour
• 1 tsp Alkaline Water (Lye Water)
• 2 leaves Pandan Leaves
• 1/2 cup Grated Carrot
• 2 cups Coconut Milk(replaces Milk)
• 1 cup Sugar
• 1/2 cup Water
• 1/2 cup Grated Coconut (for serving)

Instructions

1. 1In a medium bowl, combine the 1 cup of Rice Flour and the 1/2 cup of Tapioca Flour. Add the 1 tsp of Alkaline Water (Lye Water) and mix everything together until it forms a thick paste.
2. 2In a medium saucepan, combine the 2 cups of Coconut Milk, the 2 leaves of Pandan Leaves, the 1/2 cup of Grated Carrot, the 1 cup of Sugar, and the 1/2 cup of Water. Place the saucepan over medium heat (350°F / 175°C). Stir continuously until the 1 cup of Sugar is completely dissolved, then bring the mixture to a gentle simmer. Let it simmer for 2 minutes.
3. 3Carefully remove and discard the 2 leaves of Pandan Leaves from the hot coconut milk mixture. While whisking the flour paste constantly to avoid lumps, slowly pour the hot coconut milk mixture into the bowl. Continue whisking until the batter is smooth and well combined.
4. 4Lightly grease a 7-inch round steaming dish. Pour the smooth batter into the prepared steaming dish.
5. 5Place the steaming dish into a steamer that has been preheated to medium-high heat (around 375°F / 190°C). Steam the batter for 30 to 35 minutes, or until a toothpick inserted into the center of the kueh comes out clean.
6. 6Once steamed, carefully remove the dish from the steamer. Allow the Kueh Kosui to cool completely in the dish for at least 1 hour. This cooling step is important for the texture and to make it easier to cut.
7. 7Once completely cool, cut the Kueh Kosui into serving pieces. Serve immediately with the 1/2 cup of Grated Coconut on the side.

Substitutions

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