Steamed Rice Cakes 缽仔糕 - Kuih Kosui Recipe

One of my childhood favourites. It's a old fashioned steamed rice cake, similar to nian gao, Chinese new year cake. Same as caramel and coconut flavor, but without the sticky and much more chewy texture. Topped with a desiccated coconut and goodness! That are perfect for coconut lovers and healthy, low in fat dessert ideas to serve at your tea party.

Ingredients

Makes 8-10 mini ceramic ramekins

5.5 x 3.5cm

(A)

• 45g rice flour

• 12g, potato starch

• 12g, wheat starch

• 65g, water (you can skip it and use the same amount coconut milk instead)

(B)
• 145-160g water

• 35g brown sugar
• 10-20g, coconut palm sugar (you can skip it and use the same amount brown sugar instead)

• 15g-30g dark muscovado sugar

Above is adjust the sugar level from less sugar to lightly sweet. Everyone's taste buds work differently. so, give it a try! 

(C)

To Assemble

• desiccated coconut
(steamed and ready to use)

Method:

1) In a bowl, add (A) rice flour, potato starch, wheat starch and water, stir until just combined. 

2) To make the sugar water, pour the water in a saucepan. add the brown sugar, dark muscovado sugar and coconut palm sugar, stir in the pan to dissolve the sugar completely. 

3) Pour the hot sugar water to (1) flour mixture and strain the batter until smooth and free of lumps.

4) Transfer the rice mixture into the prepared mini ramekins. 

5) Make sure that mini ramekins and the steam is at very high heat. Steam for 18 minutes. Set aside to cool at least 15 minutes before serving. Kept it at room temperature and it will last for 24 hours. 

Recipe Source: Josephine's Recipes