Kuih Cangkir/Kuih Kosui/Kuih Keswi

Kuih Cangkir.png

Kuih Cangkir is the Sarawak version of Kuih Kosui/Kuih Keswi. It always has 2 flavors combined, Screwpine (Pandan) and Palm Sugar (Gula Apong). These are steamed in tiny Chinese tea cups. You can opt to steam them in a round/square cake pan and then slice to serve. You can choose to have both flavors or either one on its own, if preferred.

Recipe by Mama Ding

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Total Time | 1 hr 5 mins

Prep Time | 15 mins

Cook Time | 50 mins

Yields : 30 pieces

Ingredients

Brown Sugar/Palm Sugar layer~

  • 200 g (1 3/4 cup) plain flour

  • 100 g (3/4 cup) tapioca flour

  • 100 g (1/2 cup) brown sugar

  • 100 g (1/2 cup) palm sugar (gula apong/gula melaka)

  • 1 tsp alkaline water/air abu (optional)

  • 625ml (2 1/2 cup) water

  • 3 knotted screwpine/pandan leaves

    Screwpine Leaves/Pandan layer~

  • 12 - 14 screwpine/pandan leaves, cut into small pieces

  • 125ml (1 cup) water, to extract pandan juice

  • 60 g granulated sugar

  • 200 ml (1 cup) thin coconut milk (if using from carton, dilute 120 ml/0.5 cup with 80 ml/6 tbsp water)

  • 50 g (1/4 cup) rice flour

  • 50 g (1/4 cup) tapioca flour

  • 2 tbsp plain flour

  • a pinch of salt

    To eat with~

  • 200 g (2 cup) freshly grated coconut (optional)

Method

01 Prepare a steamer for steaming.

02 Prepare the brown layer first. Cook the brown sugar and palm sugar with the knotted pandan leaves. You can use either gula apong (which is widely used in Sarawak) or you can use gula melaka.

Cook until the sugar dissolves(about 8mins) and then set aside to cool.

03 In a bowl, mix both the plain flour and the tapioca flour. Add the cooled sugar solution. Mix well and sieve the mixture into a jug.

04 Oil and then steam the Chinese tea cups for 5 mins. Pour the brown layer into each cup until 3/4 full. Steam on medium heat for 12mins.

05 Meanwhile, prepare the green layer.

Combine the water and screwpine/pandan leaves in a blender. Blend and then sieve to extract 125ml of screwpine/pandan juice.
In a large bowl, combine the screwpine/pandan juice, coconut milk, sugar, salt, rice flour, tapioca flour and plain flour.

Mix well and then sieve the mixture into a jug.

06 Turn off heat after steaming the brown layer for 12mins.

Carefully pour the green layer on top of the brown layer and continue steaming for another 30mins.

07 Remove from steamer and allow to cool. Unmould when completely cooled using a flat knife.

08 Steam the freshly grated coconut (with a pinch of salt) for 10mins.

Serve your Kuih with the grated coconut.

Notes

If using desiccated coconut, add 2 tbsp water to 200 g (2 cup) desiccated coconut and steam for 10mins.

Dessert, KuihMama DingComment