Wednesday, May 30, 2012

Singapore - Kueh Ko Sui

Kueh Ko Sui


-       Tapioca powder 10 oz
-       Rice powder 10 oz (wet)
-       Sugar 8 oz
-       Gula Melaka 16 0z
-       Lye water (alkaline) 2 teaspoonful
-       Water 20 oz and 16 oz
-       Pandan leaves 3 to 4 blades
-       Coconut shreds 200 grams


-       Mix and boil the Water(20 oz), Sugar, Gula Melaka and Pandan leaves until they melt.
-       Sieve the mixture when cool.
-       Mix the Tapioca powder and Rice powder with Water(16 oz) and add in the mixture in Step ONE, before finally adding in Lye water and stiring thoroughly.
-       Pour the final mixture into moulds and steam for 15 min.
-       Allow mixture to cool and solidify. Remove the kueh from the mould and add Coconut shreds to serve.

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