Rose’s Kitchen

Kueh Koswee

 

 

 

 

 

 

 

 

 


Ingredients:

280g rice flour

50g tapioca flour

280g gula melaka

110g sugar

1250ml water

1 tbsp alkaline water

3 pandan leaves

1/2 grated coconut (skinned)

a pinch of salt

Method:

1.  Mix rice flour and tapioca flour with 625ml water.  Add in the alkaline water, stir well and strain mixture.

2.  Boil sugar, gula melaka and pandan leaves with 625ml water.  When sugar has dissolved, remove pandan leaves and strain syrup.

3.  Pour the boiling syrup into the flour mixture and stir thoroughly with a wooden spoon until mixture is smooth.

4.  Heat small porcelain cups or a greased square tin in steamer.

5.  Pour the mixture into the heated cups and steam over a strong flame for 7-10 minutes.

6.  Cool kueh before removing them carefully from the cups.  Roll kueh in grated coconut steamed with a pinch of salt and pandan leaves.

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April 16, 2007 - Posted by | Nonya Kueh

10 Comments »

  1. Thank you so so much!

    Comment by Michelle | April 17, 2007 | Reply

  2. Dear Rose,

    I’ve stumbled upon your website looking for a cendol recipe. I love it!

    I’d just like to ask, what alkaline water is and if there’s a substitute for it.

    Comment by Anonymous | September 20, 2007 | Reply

  3. Hi Rose,
    Would like to know what alkaline water is coz I want to try out the kueh koswee. Thanks.

    WRdgs,
    Zahriah

    Comment by Zahriah | February 13, 2008 | Reply

  4. Hi Zahriah,
    Alkaline water or ‘lye water’ is made up of potassium carbonate and sodium bicarbonate solution. It helps give the kueh a springy texture. you can also use ‘kapor sirih’ water. Regards.
    Rose

    Comment by Anonymous | February 15, 2008 | Reply

  5. Hi Rose
    is it ok not to use alkaline water?
    Rgds Jo

    Comment by Anonymous | May 2, 2008 | Reply

  6. Hi rose,

    while looking for some ang zhao recipes i happen to come across your site and i am so happy becuase it got so much to offer.
    Aprreciate if you can teach me how to make my own fuzhou ang zhao at home. tks

    Comment by SHARON | June 13, 2008 | Reply

  7. Thanks for all your recipe. i have tried the durian apom balik, it turned out great!

    Wonder if you have recipe for traditional Singaporean laksa. (Not nonya type, I find the nonya type too lemak)

    May God’s abundance grace and blessings be upon you!

    Comment by s w tan | October 13, 2008 | Reply

  8. Dear Rose,

    Thank you for sharing with me this recipes, I hope that I can try them all.
    May God’s bless you with divine health and his grace love shine upon you.

    Comment by Veronica Jakobsen | November 30, 2008 | Reply

  9. hi, im very dissapointed the kuih did not turn well, too much of, sugar and also the liquid , the texture is watery . i think there is some flaws inthe recipe.

    Comment by Anonymous | June 16, 2011 | Reply

    • .
      .
      My kuih did not turn well too – the texture is watery. What a waste!
      .

      Comment by Anonymous | September 3, 2011 | Reply


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