Flour is an ingredient used in many foods. It is a fine, powdery foodstuff obtained by grinding and sifting the meal of any of various edible grains or other starchy food sources. It can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts. Flours are normally identified according to its grain source. A flour can range in texture from coarse to extremely soft and powdery, depending on the degree of bolting (sifting) it receives at the mill.
Flour is always based on the presence of starches, which are complex carbohydrates. Different types of flour are needed for different products. Wheat flour is the main ingredient in most food throughout the world. Rice flour and tapioca starch are more widely used in South East Asian delicacies. Gram flour used mainly used in Indian cooking.
In line with the theme FLOUR, I made a South East Asian delicacy using three different types of flours as its main ingredients. Different flavours and textures of the different flours give a unique taste and texture. I have added alkaline or lye water to give a bouncy or spring back texture to this kuih.
Kuih Kosui
What do we need:
1/2 cup grated palm sugar or brown sugar
1 cup water
2/3 cup rice flour
1/4 cup plain flour
1/4 cup tapioca starch
1/2 cup coconut milk from 1/4 coconut
1 tsp alkaline or lye water
1 cup grated coconut
1/4 tsp salt
How do we do it:
Cook the water and palm sugar until the sugar dissolve. Strain and set aside to cool.
Add the cooled palm sugar syrup to the flours and alkaline water. Mix thoroughly. Strain the batter.
Pour the batter into a greased mould or greased little moulds. Steam on high for 15 minutes. Let the kuih cool.
Meanwhile, mix the grated coconut and salt together. When the kuih has cooled completely, cut into desired shapes and dredge the kuih into the salted coconut.
Kuih Kosui makes a great breakfast or evening tea snack.
Flour is always based on the presence of starches, which are complex carbohydrates. Different types of flour are needed for different products. Wheat flour is the main ingredient in most food throughout the world. Rice flour and tapioca starch are more widely used in South East Asian delicacies. Gram flour used mainly used in Indian cooking.
In line with the theme FLOUR, I made a South East Asian delicacy using three different types of flours as its main ingredients. Different flavours and textures of the different flours give a unique taste and texture. I have added alkaline or lye water to give a bouncy or spring back texture to this kuih.
Kuih Kosui
What do we need:
1/2 cup grated palm sugar or brown sugar
1 cup water
2/3 cup rice flour
1/4 cup plain flour
1/4 cup tapioca starch
1/2 cup coconut milk from 1/4 coconut
1 tsp alkaline or lye water
1 cup grated coconut
1/4 tsp salt
How do we do it:
Cook the water and palm sugar until the sugar dissolve. Strain and set aside to cool.
Add the cooled palm sugar syrup to the flours and alkaline water. Mix thoroughly. Strain the batter.
Pour the batter into a greased mould or greased little moulds. Steam on high for 15 minutes. Let the kuih cool.
Meanwhile, mix the grated coconut and salt together. When the kuih has cooled completely, cut into desired shapes and dredge the kuih into the salted coconut.
Kuih Kosui makes a great breakfast or evening tea snack.
14 comments:
Have never heard abt it pushpa..
Its so very unique and simple to make..
Thank you for participating in JFI
Many thanx to u for hosting the event. Itz my pleasure to participate.
Interesting dish.
Interesting, easy & yummy.
Pushpa, I have never heard of this dish but your picture speaks volumes about what it must taste like. Only one query: Is lye water easily available?
Thank u very much & welcome to the blog. Lye water would b available in Asian shops.
"Kuih Kosui" what a lyrical name, what language is it and cookies look wonderful, I can almost taste the coconut on them ..... zzzzz
Thank u Indhu. The name is a fusion of malay & chinese. Well, in South East Asia, everything is fusion. From the culture, language, food & whatever u can think of. :)
it looks so pretty! what's the purpose of the lye water? Can that be replaced with baking soda?
Thanx. Baking soda is a leaving agent. It makes cakes or cookies rise. Whereas lye water which is also alkaline based as the baking soda gives a bouncy texture to thin batter based cakes that r normally steamed.
These look gorgeous. Never heard of these before. Thanks for sharing this recipe.
Thank u. Itz my pleasure.
I have seen these before at asian grocery stores and always wondered how it was made and now I know thanks to you!
Great recipe Pushpa.
I'm so glad to hear tat. Thank u.
Pushpa I think I am coming to Bern to learn some cooking especially baking from you!
U r always welcome to my little house & tiny kitchen.
pushpa,what is lye water?
paati
Lye water is an alkaline solution tat gives a bouncy or spring back texture to steamed cakes or even egg noodles.
Pushpa, nice entry to JFI, it looks so yummy.. have a question what is lye water?.Thanks for sharing..
Lye water is an alkaline solution tat gives a bouncy or spring back texture to steamed cakes or even egg noodles.
Hi Pushpa,
I tasted it in my friends house. Now i learnt the procedure. Thanks for sharing.One question please,
What is lye water?? Any other name for it?
Thank u. I've given the explanation of lye water above. Itz also called alkaline water or air abu in Malay. U can get it from Poon Huat. I'm sure u know this baking supplies shop being living in S'pore.
Hi pushpa,
those looks yummy,never heard or saw them before,thanks for sharing something new.
Thank u very much. Itz my pleasure to share.
This is absolutely new recipe for me.It looks gorgeous!!thanks for sharing.
Thank u very much to u too.
Hi Pushpa,
Kuih Kosui my must try. I love the presentation and your banana cake is 100% perfect in shape .
Thank You.
Vineela
Thank u very much. Do let me know of the outcome.
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