Gluten-Free Kuih Kosui (Pandan-Flavored Palm Sugar Cakes)

Instructions

1. 1In a medium saucepan, combine the 0.75 cup Palm Sugar and 2 cups Water. Heat over low heat, approximately 65°C, stirring until the 0.75 cup Palm Sugar is completely dissolved. This should take about 5 minutes. Strain the syrup through a fine-mesh sieve into a bowl to remove any solids, then let it cool to room temperature, about 20 minutes.
2. 2In a large bowl, whisk together the 1 cup Tapioca Flour and 0.5 cup Rice Flour. Add the 1 tsp Pandan Extract and gradually pour in the cooled palm sugar syrup, whisking continuously until you have a smooth, lump-free batter. The batter should be pourable.
3. 3Prepare your steaming setup. If using ramekins, lightly grease them. If using a baking pan, ensure it is greased. Pour the batter evenly into the prepared ramekins or baking pan.
4. 4Place the ramekins or pan in a steamer basket over a pot of boiling water. Cover and steam over medium-high heat, approximately 175°C, for 25 to 30 minutes. The kuih kosui are done when they are firm to the touch and a toothpick inserted into the center comes out clean.
5. 5Carefully remove the kuih kosui from the steamer and let them cool in the ramekins or pan for at least 10 minutes. This helps them set completely.
6. 6While the kuih kosui are cooling, combine the 1 cup Grated Coconut and 0.25 tsp Salt in a small bowl. Mix well.
7. 7Once slightly cooled, invert the kuih kosui onto a plate or cutting board. Cut them into your desired serving pieces, such as squares or diamonds. Gently press each piece into the salted grated coconut mixture to coat all sides before serving.

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