Kueh Keswi

Makes about 35-37


Ingredients:

150g palm sugar (gula Melaka)
75g brown sugar
75g granulated sugar
200ml water (for boiling sugar)
1 fragrant screwpine leaf (daun pandan)
300g rice dough
2½ heaped tbsp tapioca flour
¼ tsp lime (kapor), mix with a little water into paste
¼ tsp salt
250ml water
120g grated coconut (remove skin), mix with 1 tsp salt


Method:

• Boil water in steamer.
• Put all the sugar, water and pandan leaf in a saucepan and heat until sugar dissolves, stirring occasionally. Strain and cool.
• Put rice dough, tapioca flour, kapor, salt and water in a large bowl and mix to a smooth consistency.
• Add to luke warm syrup, stir well then strain. Fill either individual small moulds or deep trays with mixture. (Small Chinese teacups can be used as moulds; they should be heated in steamer for about 2-3 minutes before using).
• Steam kueh for not more than 20 minutes. When cooked, stand moulds in a shallow tray of cold water. When cold, remove kueh from moulds by loosening edge with a knife.
• Serve with grated coconut which has been mixed with salt.