Kuih Kosui (Tapioca Cakes)

Ingredients

• 1.5 cups Tapioca Flour
• 2 cups Water
• 2 leaves Pandan Leaves
• 1 cup Palm Sugar (Gula Melaka)
• 1 tablespoon Lime Water
• 1 cup Grated Coconut

Instructions

1. 1In a large heavy-bottomed pot, combine the 1.5 cups of Tapioca Flour, 2 cups of Water, 2 Pandan Leaves, 1 cup of Palm Sugar, and 1 tablespoon of Lime Water. Stir thoroughly with a whisk until all ingredients are well mixed and the palm sugar begins to dissolve.
2. 2Place the pot over medium heat (approximately 300-325°F or 150-163°C). Cook the mixture, stirring constantly with a whisk or spatula, for 10-15 minutes until it thickens significantly and becomes translucent, resembling a thick, glossy gel.
3. 3Carefully pour the thickened mixture into a steaming tin or small molds. Ensure the surface is as even as possible by gently tapping the tin or molds on your counter.
4. 4Place the tin or molds into a steamer. Steam over high heat (212°F or 100°C) for 20-25 minutes, or until a wooden skewer inserted into the center of the kuih comes out clean, with no wet batter attached.
5. 5Remove the tin or molds from the steamer and place them on a wire rack. Let the kuih cool completely for at least 1 hour; this allows the tapioca to set properly and prevents it from sticking or tearing when cut.
6. 6Once completely cool, carefully unmold the kuih from the tin or molds. Using a sharp knife, cut the kuih into 1-inch (2.5 cm) square pieces.
7. 7Gently roll each cut piece of kuih in the 1 cup of Grated Coconut until it is fully coated on all sides, then serve immediately.

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