Steam rice pudding

Going green again.... But I'm not a green eyed-monster, LOL 

Kueh are bite-sized snack or dessert foods.  Kueh is a fairly broad term which may include items that would be called cake, cookies, dumplings, pudding, biscuits  or pastries in English and are usually made from rice or glutinous rice. Kuihs are not confined to a certain meal but can be eaten throughout the day. They are an integral part of Malaysian and Singapore festivities such as Hari Raya,  Chinese New Year and Deepavali. In the Northern states of Perlis, Kedah, Perak and Kelantan, kuih  are usually sweet. In the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savory kueh can be found. This is largely due to the large population of ethnic Chinese and Indian which held much cultural influence in these states.

Kuih are more often steamed than baked, and thus very different in texture, flavor and appearance from western cakes or puff pastries. Many kuehs are sweet, but some are savory.

  Steamed Rice Pudding aka Pandan Kuih Kosui

Ingredients (A)

160gm rice flour
50gm huen kwe flour
40gm tapioca flour
400 mls water
1 tsp pandan paste
1 tsp alkaline water
few drop of green coloring

Ingredients (B)

250gm sugar
550mls water
1/4 tsp salt

Ingredients (C)

1/2 fresh shredded  coconut
1/4 tsp salt


Method
1. Mix all the (A) ingredients together. Sieve and keep aside.
2.  Boil (B) till sugar melt. Mix (A) and (B) together, mix till well blend.
3. Cook over low heat till slightly thicken.
4, Grease 8inch cake pan, pour mixture into cake pan level it with a spatula.
5. Steam on medium heat for 45 mins.
6. Cool completely before cut into small pieces.
7. Steam (C) for 10 mins.
8. Coat rice cake / kuih kosui with the steamed coconut.

Hoen Kwe flour

Have a great week ahead to all my dear friends. Enjoy the steam rice pudding.