As long as it is Kueh Kueh, even of any kind, I will like it... Maybe since young we had been exposed to kueh kueh, unlike the children these days... Or perhaps, we seldom sell people selling kueh kueh these days... Even my place there, there was a malay stall that sells kueh kueh, had closed down... so there goes my kuehs... :((
And as usual, picking out the easiest recipe to try again... hehehehe... And today, we have Kueh Ko Swee.... I didn't have much impression of these Kueh Ko Swee, probably it wasn't one of my favourite... :-p I really can't remember how it taste like, or how the texture should be...
KUEH KO-SWEE
Here are my steamed kueh, using my tart moulds.
I'm not sure why there a "dent" in the centre of the kueh, but for sure it is cooked.
The recipe stated to steam for about 15 mins but I steamed it for another 5-7 mins as I was afraid that the kueh might not be cooked. So maybe because of the extend steaming time, the kueh was abit hard....???
Maybe some kueh kueh experts can share your thoughts with me? :-D
I really couldn't find those freshly grated coconut in the markets around my place. These days, you can hardly find the freshly grated ones... So no choice, I had to use this packed grated coconut. Of course, nothing beats the freshly grated ones!!!
Nic had told Nat that this is the malay rice cake, so Nat tried, and said it was nice. She had about 3 pieces, ko-song ones... ;))
Here, the Kueh Ko-Swee, coated with the grated coconut.
Hubby tried it, said it was quite OK, not too sweet, just nice... Whereas for me, it might could have been much better with the fresh grated coconut:-p
I'm not sure why there a "dent" in the centre of the kueh, but for sure it is cooked.The recipe stated to steam for about 15 mins but I steamed it for another 5-7 mins as I was afraid that the kueh might not be cooked. So maybe because of the extend steaming time, the kueh was abit hard....???
Maybe some kueh kueh experts can share your thoughts with me? :-D
I really couldn't find those freshly grated coconut in the markets around my place. These days, you can hardly find the freshly grated ones... So no choice, I had to use this packed grated coconut. Of course, nothing beats the freshly grated ones!!!
Nic had told Nat that this is the malay rice cake, so Nat tried, and said it was nice. She had about 3 pieces, ko-song ones... ;))
Here, the Kueh Ko-Swee, coated with the grated coconut.
Hubby tried it, said it was quite OK, not too sweet, just nice... Whereas for me, it might could have been much better with the fresh grated coconut:-pThe ingredients as follows:
150g rice flour
50g sago flour
300ml water
1 tsp alkaline water
200g grated coconut
Gula Melaka Syrup
(I use gula melaka syrup instead of using palm sugar & rock sugar)
150g palm sugar
100g rock sugar
10-12 pcs pandan leaves
300ml water
Method:
1. Boil ingredients of the gula melaka syrup and then sift it.
2. In a large mixing bowl, mix the rice flour, sago flour, add water & alkaline water. Add gula melaka syrup and mix into a smooth mixture.
3. Pour the mixture into mini cups and steam it for about 15 mins at high heat. Allow to cool and remove from mould. Roll it on grated coconut. Ready to serve.
I use the tart moulds, 3 minis(abt 3cm) & 11 normal(abt 5cm).
I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker
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