Kuih Kosui Recipe Without Alkaline Water
kuih kosui recipe without alkaline water. Kansui lye water alkaline solution 枧水 - A introduction of kansui in cooking and how to make it by using baking soda and water. Pour into small bowlscups or steaming tray about 8 inches and steam with high heat about 40 to 45 mins until cooked.
Do You Miss The Pandan Kuih At Your Favourite Nyonya Stall Fret Not Here Is Simple Recipe To Make Pandan Kuih Kosui At Home Wi Pandan Food To Make Easy Meals
50g green pea flour lek tau hoon 30g tapioca flour 250ml water 1 tsp alkaline water kan sui.
Kuih kosui recipe without alkaline water. It gives Kuih Kosui chewy texture and fragrance. Add hot sugar syrup to pandan mixture mix until combined. 350ml pandan juice 30g pandan 350ml water 70g coconut shreds.
Boil water palm sugar brown sugar and. I search the net for Kuih Kosui recipe and could only find about three and they are nearly all the same. Kuih Kosui Recipe Growing up in Penang where there is a strong Nyonya presence Nyonya kuih is a sweet delicacy that would always have a special place in my heart.
This kueh kosui recipe is not only the easiest to do but will result in a super wobbly kueh kosui which is a textural delight. Boil pandan water in a pot. Combine rice flour green bean starch and tapioca starch add in pandan juice mix until smooth.
3 Bring 12 large pot of water to boil turn to medium-low sit. Kansui 枧水 jian shui sometimes also translated as lye water or alkaline salt is an alkaline solution that regulates acidity in the process of dough making. Use low heat to cook the batter until slightly thick.
Put B into a separate pot to cook bring to boil. Mix grated white coconut with salt and steam for 10mins. It is also known as Kue Lumpang in native Indonesian language and is actually very similar to what we have closer to home here in the Philippines known as kutsinta.
Being the naughty one I replaced some of the rice flour with glutinous rice flour to get a more chewy texture and added a tablespoonful of santan powder to enhance the flavour of the gula melaka. The soft wobbly and bouncy texture can be achieved without having to add any alkaline water. My late grandmother was a famed Nyonya kuih maker.
Add mee suah paste to gula melaka mixture stir and mix well. Sieve mixture into stainless steel pot. Leave to cool and blend to paste.
What makes it very different from the typical kueh kosui recipe is that you add the hot gula melaka syrup directly to the tapioca flour. Since the last kuih kosui that I made wasnt enough to share I used the recipe below to make another batch with pandan flavour that yields slightly more. PANDAN KUIH KOSUI KUIH LOMPANG In the previous post I shared a recipe on Palm Sugar Kuih Kosui click here which is an easy to follow recipe and its good.
500ml water 2 pandan leaves shredded and knotted Cake mix B. I also bookmarked this recipe from Alan Travelling foodies It is not very difficult to make this kuih at home the texture is springy and soft. You just need the right combination of flours.
Mix tapioca flour with cold gula melaka mixture and stir well. The recipe was shared by Sharon of My Makan Place. Stir until sugar is dissolved.
150 g rice flour 180 g tapioca flour 340 g gula melakabrown sugar 100 g caster sugar 900 ml plain water 12 teaspoon alkaline water 12 coconut - skinned and grated add 12 teaspoon salt and. Set aside to cool. Kuih kosui uses the same concept.
This Kuih Kosui is a very popular Asian snack and have been made by quite a number of bloggers recently. Alkaline waterlye water s same as the one which is used to make Chinese Alkaline DumplingKee Chang. 90ml water 30g tapioca flour 12tsp alkaline water 12 grated white coconut 12tsp salt Steps.
Add in alkaline water. The dimples will magically appear too during. Add in sugar and remove from fire.
Mix in ingredients B into the flour mixture and strain. Do not grate close to the shell 12 tsp salt. Kuih Kosui is a saucer-shaped rice cake that is flavoured with either pandan screwpine leaves juice or gula melaka palm sugar.
I chose Amy Behs as my reference. Jump to Recipe Print Recipe An all time favourite among the Peranakan Nyonya Kueh Ko Swee Kuih Kosui To make this very popular kueh click on the video tutorial and print out the recipe below. I chose Amy Behs as my reference.
Combine plain water sugar and salt in a sauce pot bring to the boil stir until sugar has dissolved. 100g tapioca flour 180g rice flour 450ml water 1 tsp alkaline water 12 grated coconut use only the white flesh ie.
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