150g palm sugar or gula melaka
75g brown sugar
75g coarse sugar
200ml water (to cook with the sugars)
1pc of screw pine leaf or pandan leaf (tie into a knot) 300g wet rice
2-1/2 tbsp sago flour
1/4 tsp alkaline crystals dissolved with a bit of water
250ml/2 cups of water
230g grated coconut (remove the skin & mix with 1tsp of salt)
steamer and boil for few minutes. Mix all the sugars, water, screw pine
leaf in a small saucepan till dissolved. Remove from heart, strain and
let it cool for a while. Mix thoroughly all the flours, alkaline water,
salt and water in a separate bowl. Add the syrup ingredients gradually
into the flour mixture, stirring with a wooden spoon till well mixed.
Then pour into a baking tin and steam for 20 minutes in a steamer that
has been heated for 3 minutes. When cooked, cool it over a tray of
water, thereafter cut it up and serve with the grated coconut mixed with
a bit of salt.
Another option is to use small cups or molds (either a porcelain or
glazed clay). Steam the cups first for 3-5 minutes, fill them with
mixture and steam over high heat for 7-8 minutes. Cool and remove from
cups, roll in grated coconut before serving.
Note - Brown
colored kuih is characterized by the use of dark brown sugar and
combination of flours, to achieve a chewy effect, topped with grated
coconut. This is excellent dessert for parties and can be cut up in bite
size if you wish.