Kuih Kosui & Ondeh-Ondeh

穿新衣服的感觉是很好的。

特别的是这次是有心人Ann为我做的新衣服。

是不是让人眼前一亮呢？

实在是很感激她的用心和好意，让电脑白痴的我也能有让人耳目一新的感觉。

星期一有点懒洋洋；

尤其是送别了女儿，感觉她不在家几天有点纳闷。

上网窜了窜门子，发现Alan家的kosui最近很红。

还有就是这一粒粒的ondeh－ondeh；

有蕃薯的（而且五颜六色），金瓜的也有香芋的。

看得我眼花缭乱。

很想很想做芋头的，但是我的芋头还得留给星期五的芋头饭和肉骨茶；

所以不能用。

最后还是做了蕃薯的，照旧。

两种糕点都有马六甲的特色～马六甲椰糖。

两种糕点都是我爱吃的。

一个人怎样爱吃都不能消化这么多。

当然我觅得了知音人，儿子的朋友；今天给他送了一大半。

美食是应该有人分享的;

嗯。。。能和人分享是我的福气；想到这里心里暖乎乎的，感觉～棒极了。

Ondeh-Ondeh: Recipe refers earlier post here

Ingredient:

• 150g sweet potato, steamed & mashed
• 150g glutinous rice flour
• 1 tbsp teng flour
• 4 pandan leaves (screwpine) mix with 120g water & blend together. Sieved and retain the pandan juice.
• Fillings: 120g gula melaka or palm sugar (chopped into small pcs)
• Garnish: 120g shredded coconut add 1/2tsp salt, steamed n let it cool in a plate.

Method:

• In a big bowl, mix mashed potatoes, flour, sugar, pandan juice and slowly knead until the dough are soft not too dry or sticky and can roll into a ball.
• Roll the dough into small ball, flatten and fill in the palm sugar. Wrap it up nicely and roll it again. Continue to do this until the dough are finished.
• Boil a big pot of water.
• Put the wrapped ondeh-ondeh into the boiling water and cook. When the ondeh-ondeh floats to the top, the dough is cooked. Roll the cooked ondeh-ondeh in the steamed white coconut shreds.
• You can add some fried sesame into the steamed coconut if you like it.
• Served hot. 

Kuih Kosui: Recipe Adapted from Travellingfoodies ~Alan

Ingredients:

• 130g gula melaka
• 2 tbsp granulated sugar (I replaced with 1tbsp maple syrup)
• 100ml water
• 2-3 pandan leaves, knotted 
• 75g rice flour
• 35g tapioca flour
• 1/2 tsp alkaline water (lye water)
• 50g grated coconut
• 3-4 pandan leaves, A pinch of salt

Method:

1. Add gula melaka, granulated sugar (maple syrup), knotted pandan leaves and 100 ml water in a pot and heat until the gula melaka has melted. Turn off heat and set aside.
2. Sieve through the gula melaka syrup in a clean container and top up with more water to yield a final volume to 500 ml of diluted syrup.
3. Add in rice flour, tapioca flour and alkaline water. Mix evenly and strain the mixture over a pot to remove any flour lumps.
4. Return the pot to stove and over low flame, heat the mixture until it begins to thicken slightly. Use a wooden spoon or heat resistant spatula to mix the batter at all times, especially taking care to scrape the bottom, sides and corners of the saucepan to make sure that the batter doesn’t start to cook and harden there. Off fire.
5. Pour the mixture over small tea cups or moulds until three-quarters full. 
6. Steam for about 12 mins under very low heat or until the batter turned a dark brown and has completely set. Remove from steamer and set aside to cool.
7. While waiting for the teacups to cool down, steam the grated coconut and pandan leaves with pinch of salt for 8 mins.  
8. When the kuih kosui has cooled down, remove from teacup moulds by running the sides carefully with a small knife. Roll over grated coconut and served.