Gluten-Free Carrot Cake Kueh Kosui

Ingredients

• 1.5 cups Tapioca Flour
• 1 cup Grated Carrots
• 2 cups Coconut Milk
• 0.75 cup Palm Sugar (Gula Melaka)
• 0.5 cup Water
• 1 pinch Pinch of Salt
• 0.5 cup Shredded Coconut

Instructions

1. 1In a medium saucepan, combine the 1.5 cups Tapioca Flour, 1 cup Grated Carrots, 2 cups Coconut Milk, 0.75 cup Palm Sugar, 0.5 cup Water, and 1 pinch of Salt. Whisk or stir thoroughly until all ingredients are well mixed and the palm sugar begins to dissolve.
2. 2Place the saucepan over medium heat, maintaining a temperature of approximately 300-325°F (150-160°C). Cook the mixture, stirring constantly with a heat-proof spatula or whisk, for 8-12 minutes, until it thickens significantly and becomes translucent and glossy.
3. 3Carefully pour the hot, thickened mixture into individual heat-proof molds, filling each about three-quarters full. Arrange the filled molds in a steamer basket, ensuring they are not overcrowded.
4. 4Place the steamer basket, with the molds inside, over a pot of boiling water. Cover the steamer and steam over medium-high heat, maintaining a temperature of approximately 350-375°F (175-190°C), for 25-30 minutes, or until the kueh appears firm to the touch and translucent throughout.
5. 5Using oven mitts or tongs, carefully remove the molds from the steamer. Allow the kueh to cool completely at room temperature for at least 30 minutes; this cooling time is essential for the kueh to set properly and hold its shape when unmolded.
6. 6Once completely cooled, gently unmold each kueh from its mold. Serve the Gluten-Free Carrot Cake Kueh Kosui topped with a sprinkle of the 0.5 cup Shredded Coconut.

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