Kuih Kosui

Kuih Kosui or Kueh Kosui, how you spell it, they are the same.  Many left me comments in my earlier post, asking for the recipe but I was lazy to type out the recipe as it was scribbled onto a piece of A5 paper.

Thanks to Aspiring Bakers, I am finally able to post the recipe now.  Found my old photographs from the harddisk and went to dig out the recipe from a pile papers with handwritten recipes.

I love Kuih Kosui but there are some that leaves an aftertaste.  I attribute that to an overdosage of alkaline water (lye water).  Having tried out a few recipes, this is still the best as it can be eaten fresh from the fridge, no thawing needed.  What's more, no alkaline water used!

This is good, really good.  If you trust me, give it a try and let me know how this turns out for you. I gave some to SM and she texted me immediately when she popped one into her mouth, while driving!  Her mom loves it too :-)  She reminded me to pass her more if I were to make this again hahaha!

I'm submitting this to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Kueh Kosui

Recipe: Courtesy of Aunty A

Ingredients

(A)

250g Gula Melaka

600g Water

some pandan leaves

(B)

50g mee suah

300g water

(C)

250g Tapioca Flour

(D)

Grated coconut, steam with pinch of salt and let it cool before using

Method

• Put A into a pot and bring to boil.  Stir till sugar melts.  Leave to cool.
• Put B into a separate pot to cook, bring to boil.  Leave to cool and blend to paste.
• Mix tapioca flour with cold gula melaka mixture and stir well.
• Add mee suah paste to gula melaka mixture, stir and mix well.
• Steam empty pan for 5 mins.  Pour mixture into pan and steam for another 45 - 50 mins.
• Set aside to cool to room temperature and cut into small pieces.
• Coat with fresh grated coconut and serve (I prefer to chill mine and eat it cold)

Steamed Tapioca Cake (Ubi Kayu)

2 years ago, I had several requests from DD1 to learn piano.  She was just about to start her Primary education and I was reluctant to let her take up piano lessons for I do not know if she can cope with her school work (she's one big dawdler!).  2 years later today, she is still asking for it.  I guess having asked for 2 years means she is really interested?  Anyway, it was quite an impromptu decision to buy a piano, we just decided to let her learn on a weekday, and that following weekend, we visit a 2nd hand piano dealer and bought a 1989 Kawai BS-20 Special.

I believe the 2nd hand dealer is a sexist, for when I speak to him, he gives me all kinds of craps and excuses.  It is interesting to know how people can twist their words within seconds of speaking.  But when DH calls him personally to clarify some issues, he was so polite and gave no excuses.

This man reminded me of my ex-colleague, a Sales Director.  He can twist black to white during a meeting and when the CEO joins us and was questioned, he can twist it back to black again.  I thought such scenarios can only be seen on TV dramas.  Kudos to him for being such a great twister, but since that episode, I have no respect for him.

My quote to all my superiors:

If you are my superior, I will give you a certain degree of respect, the rest must be earned.

Life is full of contradictions, if the world has no such people, it will be a better place for mankind to live in.  But with them around, it differentiates the class of people (not in terms of social status) we have.  This is where the humble and down to earth people will stand out.  That's what I think.

I made some Steamed Tapioca Cake/Kueh/Kuih (Ubi Kayu) for my Dad a few weeks ago but he prefers Kueh Kosui, which is softer.

Steamed Tapioca Cake (Ubi Kayu) - Recipe from Aunty A
Ingredients
500g grated tapioca
130g sugar
100ml coconut milk
110ml pandan juice
1/4 tsp salt
200 - 250g fresh grated coconut

Method

1. Line a 8" round pan with banana leaves and grease the side of the pan.
2. Mix tapioca, sugar, coconut milk and pandan juice in a mixing bowl.
3. Pour mixture into prepared pan.
4. Steam at high heat for 30 - 35 mins or until cooked.
5. Remove and leave to cool completely.
6. In the mean time, steam grated coconut with salt for 5 - 10 mins.  Leave to cool completely.
7. Cut  the tapioca cake into desired size, coat in cooled grated coconut and serve.

Kueh Kosui

I made this 2 weeks ago and brought it for a mini-family gathering. The intention was to meet up with Sister E's family at Hort Park, then pack dinner back for our parents. However, Dad wanted to eat out at his favourite coffeeshop @ Alexandra Village so we arranged to meet there for dinner instead. While waiting for our food to be served, we had Kueh Kosui as appetiser. This is the first time my parents try this kueh and I'm glad they like it :)

Pic extracted from wikipedia

I've made this several times and everytime, I use grated coconut (pre-packed) from a local supermarket. Sister E commented that the coconut is too coarse. I deliberately got DH to buy the grated coconut from a dry market. However, it was grated with the testa/endocarp and Sister E asked why can't I buy grated coconuts without it?? Eh, but that's how it's being sold, and I'm not like buying 1 whole coconut. It's so difficult to please this sister of mine :P

The thing I like about this recipe is, it is still soft straight from the fridge, no thawing required. And credit goes to Aunty A for sharing this recipe with me ^-^

Last evening, I decided we should go back to my parents today and I did a quick check on my ingredients, I've got everything minus the grated coconut. Sister E did this with toasted oats before and since the dry market is already closed, I decided to try out her method. The taste is not as fragrant as grated coconut but I do like the taste of it. What's more, this makes the kueh a healthier option now. However, Dad only took 1 piece today and kept the balance in the fridge :-(

Another family gathering :)

During the long weekend, I've been so busy I didn't have time to update my blog. I feel I'm getting a little lerthargic. Am I getting old in age? Or maybe because DH is at home, thus I'm busier? I always feel that when DH is at home, I seem to have alot more work to do. Besides taking care of the 3 kids, I have an overgrown "kid" to take care of too. Maybe that explains why...

On the eve of Good Friday, I was on a baking marathon:- Honeycomb Cake, Lemon Yogurt Cranberries Chiffon Cake (again??) and 9 layer Nyonya Kueh (九层糕).

We had another family gathering at my parents on Good Friday. Sister E was supposed to do the 九层糕 but she msn-ed me on Wed to say she couldn't make it. I didn't dare to commit as I've got to do my regular marketing in the morning, rush home to cook lunch, bake the cakes and prepare dinner. What's more, with 3 rascals at home creating havoc, I wasn't sure if I can manage.

For the Honeycomb cake, I melted the sugar in the morning before sending DS2 to school, followed by a trip to the supermarket to do my grocery shopping with DD3. MIL called while I was cooking lunch to ask if the 2 elder kids want to go over for lunch and I readily agreed (who wouldn't since I can finally have some ME time)! Baked the Honeycomb Cake after lunch and while the the cake's still baking in the oven, I prepared the ingredients for the chiffon cake. As I've baked the Honeycomb Cake in a bigger size cake pan, it took a much shorter time to bake. I was panicking as I was halfway through my chiffon preparation. Nevertheless, I made it in time. I always tell myself not to multi-task but habits die hard :P

That night, kids slept late and I dozed off with DD3. When I woke up, it's already past midnight. I've got 2 laundry baskets of clothes piled up, waiting to be washed. Although sleepy, I dragged myself out of bed to dump them into the washing machine. And while waiting for the cycle to complete, I made the 九层糕.

Lemon Yogurt Cranberries Chiffon Cake

This is my all time favourite cake now. I just couldn't resist baking this cake and wanted very much for my materal family to try it.(I just realised I've made this 3 times within 2 weeks!!).


This cake didn't crack too much on me :)



All sliced and packed, ready to go ^-^


九层糕
My dad likes this kueh. The first time he tried this, he commented it's not sweet enough. Original recipe asked for 210g sugar but I've only used 150g (which I find it just right). But for this attempt, I used 180g sugar instead. Sister E commented that it's still slightly sweet, I could have used 170g instead. Oh bother, it's so difficult to please everyone...


I remembered to use the smaller Corningware this time round and I managed to get a higher kueh. However, I screwed up at the 6th/7th layer. I was probably distracted and before the 6th layer was set, I poured in the 7th layer. I saw the batter sinking into the layer below :( Thank goodness it's not the last layer, else I'll have lots of polka dots on the surface :P

I was left with only a packet of coconut milk ie 200ml so I substituted the balance with water. Another mistake as this makes the kueh extremely sticky. I should stick to my ususal 400ml coconut milk and 80ml water.

Family Gathering

Since there's a one week school holiday this week, my sister E and I decided to have a BBQ gathering at my bro J's house. My parents will be there after lunch to play MJ with SIL L and Sister C. SIL D will also be there earlier with nephew S and niece C so the kids can swim before the barbeque starts.

I decided to fix up some food for them and these are what I've prepared.

Chick Peas
Remember "kachiang puteh"? This used to be a must have for movie-goers then, I miss those good-old-days.

九层糕
Does this look like agar agar/jelly? Well, it's not. It's the Nyonya 9 layer kueh.


I made this once and I told myself I need to use a smaller casserole but I forgot and used the same size again. I managed to get 9 layers but I don't have the height.


I was also told not to keep this in the fridge as it will alter the texture of this kueh. I decided to do an experiment. I cut out a small piece of kueh and kept it in the fridge for 2 days. Instead of just thawing it to room temperature, I re-steam the kueh for 5 mins and leave it to cool. The texture is as good as the day I made this.

Recipe from Fenying

Ingredients
(A)
210g sugar (I use 150g)
150g water
6 pcs pandan leaves

(B)
50g rice flour
180g tapioca flour
480g coconut milk
½ tsp salt
¼ tsp Vanilla oil


Method

1. Put Ingredients B into a mixing bowl and mix well.
2. Mix Ingredients A and bring to boil. Pour into Ingredients B and mix well, strain.
3. Divide batter into 2 equal parts. Add red coloring in 1 part.Leave 1 part white.
4. Heat up a 16 - 18 cm steaming tray, pour 100g of whitemixture into the steaming tray and steam for 5 mins.
5. Pour 100g of red mixture on top of the white layer andsteam for 5 mins.
6. Repeat until the last layer, steam for 10 mins.
7. Remove, leave to cool completely before cutting into pieces.

Own Notes:
I steamed each layer for 2 - 3 mins before pouring in the next layer


Mango Chiffon Cake

I don't have a chiffon cake pan so I used my regular 8" round cake pan to bake this. It cracked very badly while in the oven.



There seems to be a white line near the base of the cake but there isn't any actually.



Ingredients

(A)
5 egg yolks
30g castor sugar (sugar already reduced to suit my family)
110 g cake Flour
1/4 tsp baking powder
50 ml milk
80 gm mango puree
50ml corn oil

(B)
5 egg whites
30g castor sugar
1/2 tsp cream of tartar


Method

1. In a bowl, using hand whisk, whisk egg yolks and sugar till sugar dissolves.
2. Add in milk and mango puree to mix well. Mix in the corn oil to mix.
3. Fold in sieved flour and baking powder. Set aside.
4. In another bowl, using an electric mixer, beat egg whites till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5. Add in sugar gradually (in 3 separate additions) and beat till stiff peaks.
6. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8. Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9. Bake in preheated oven of 170C for 50-60 mins or till done.
10. Remove pan from oven, invert pan to cool well before removing.

Own Notes using Tecno TEO 3400 oven:
1. Cover the pan loosely with a piece of oiled aluminium foil. Bake at 170C for 15 mins.
2. Reduce heat to 160C and continue to bake for another 15 mins.
3. Remove aluminium foil and check for doneness. Reduce heat to 150C and bake for another 10 - 15 mins to brown the surface.