Gluten-Free Kuih Kosui

Ingredients

• 1 cup Tapioca Flour
• 1/2 cup Rice Flour
• 2 cups Coconut Milk
• 2 leaves Pandan Leaves
• 1 cup Palm Sugar (Gula Melaka)
• 1/2 cup Water
• 1/4 teaspoon Salt
• 1/2 cup Grated Coconut

Instructions

1. 1Prepare your steaming setup: Fill a steamer pot or large pot with about 2 inches of water and bring it to a boil over medium-high heat (375°F / 190°C). Place a steaming rack or trivet in the pot. Cover and let the water continue to boil while you prepare the batter.
2. 2Prepare the pandan sugar syrup: Cut the 2 leaves of Pandan Leaves into smaller pieces and tie them into a knot. In a small saucepan, combine the 1 cup of Palm Sugar (Gula Melaka) and the 1/2 cup of Water. Heat over medium heat (250°F / 121°C), stirring constantly, until the sugar is completely dissolved. Once dissolved, remove the saucepan from the heat and carefully remove and discard the knotted pandan leaves. Let the syrup cool for about 5-10 minutes until it is warm, not hot.
3. 3Make the batter: In a large bowl, whisk together the 1 cup of Tapioca Flour, the 1/2 cup of Rice Flour, the 2 cups of Coconut Milk, and the 1/4 teaspoon of Salt until well combined. Gradually pour in the slightly cooled palm sugar syrup while whisking continuously until the mixture is smooth and there are no lumps.
4. 4Strain the batter: Pour the batter through a fine-mesh sieve into another clean bowl. This step is important to ensure a smooth texture for your Kuih Kosui, catching any small lumps that might remain.
5. 5Prepare the mold and steam: Lightly grease a heat-proof mold or steaming tray (about 8x8 inches or a similar size). Pour the strained batter evenly into the prepared mold. Carefully place the mold onto the steaming rack inside your preheated steamer. Cover the steamer tightly (you can wrap the lid in a clean kitchen towel to prevent condensation from dripping onto the kuih) and steam over medium heat (250°F / 121°C) for 30-35 minutes.
6. 6Check for doneness: The Kuih Kosui is cooked when it is firm to the touch and a toothpick inserted into the center comes out clean. The surface should look glossy and set. If it's still wet, steam for another 5 minutes and check again.
7. 7Cool completely: Once cooked, carefully remove the mold from the steamer. Let the Kuih Kosui cool down completely in the mold at room temperature for at least 1-2 hours. This cooling process is crucial for the cake to firm up properly and makes it easier to slice.
8. 8Serve: Once completely cool, invert the mold onto a serving plate or cutting board. Cut the Kuih Kosui into desired pieces. Serve the sliced Kuih Kosui generously topped with the 1/2 cup of Grated Coconut.

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