Vegan Carrot Cake Kueh Kosui

Ingredients

• 2 cup Grated Carrots
• 1 cup Tapioca Flour
• 1/2 cup Rice Flour
• 2 cup Coconut Milk
• 3/4 cup Palm Sugar
• 1 cup Water
• 1 pinch Pinch of Salt
• 1/2 cup Grated Coconut (for topping)

Instructions

1. 1In a medium saucepan, combine the 2 cups of grated carrots, 1 cup of tapioca flour, 1/2 cup of rice flour, 2 cups of coconut milk, 3/4 cup of palm sugar, 1 cup of water, and 1 pinch of salt.
2. 2Place the saucepan over medium heat, approximately 300-350°F (150-175°C) on a stovetop burner. Stir the mixture constantly with a whisk or spoon for 10-15 minutes, until it visibly thickens and turns translucent, resembling a thick, gel-like consistency.
3. 3Carefully pour the thickened mixture into individual molds or a heatproof baking dish. Ensure the molds or dish are suitable for steaming.
4. 4Place the molds or baking dish into a steamer basket over a pot of boiling water (212°F / 100°C). Cover the steamer and steam for 30-40 minutes, or until the kueh is firm to the touch and springs back slightly when gently pressed.
5. 5Remove the molds or baking dish from the steamer. Allow the kueh to cool completely at room temperature for at least 2 hours before attempting to cut it; this ensures it sets properly and can be cleanly sliced.
6. 6Once completely cooled, carefully remove the kueh from the molds or dish and cut it into 1-inch (2.5 cm) bite-sized pieces. Serve the pieces topped with the 1/2 cup of grated coconut.

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