Kuih Cangkir (Sarawak Kuih Kosui)

Today's RECIPE is Kuih Cangkir, Sarawak's version of Kuih Kosui/Kuih Keswi. It has two flavors, pandan flavor on top of the palm sugar(gula apong) flavor. And it is usually steamed in tiny Chinese tea cups. You can opt to steam it in a round/square cake pan and you can choose to have both flavors or either one on its own. This dish is usually eaten as it is but you can also eat it with freshly grated coconut..

Recipe by Mama Ding

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Total Time | 60 mins

Prep Time | 10 mins

Cook Time | 50 mins

Servings : 30 pieces

Ingredients

Brown/Palm Sugar layer~

  • 200g all purpose flour

  • 100g tapioca flour

  • 100g brown sugar

  • 100g palm sugar(gula apong/gula melaka)

  • 1 tsp alkaline water/air abu (optional)

  • 625ml water

  • 3 knotted screwpine/pandan leaves

    Screwpine Leave/Pandan layer~

  • 12 screwpine/pandan leaves, cut into small pieces

  • 125ml water, to extract pandan juice

  • 60g sugar

  • 200ml coconut milk

  • 50g rice flour

  • 50g tapioca flour

  • 2 tbsp all purpose flour

  • a pinch of salt


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 plentiful 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 all purpose flour and the tapioca flour. Add the cooled sugar solution. Mix well and sieve the mixture into a jug.

04 Oil and 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.


Meanwhile, prepare the green layer.

05 Combine the water and screwpine/pandan leaves. 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 all purpose flour. Mix well and then sieve the mixture into a jug.


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

06 Carefully pour the green layer on top of the brown layer and continue steaming for another 30mins.
Remove from steamer and allow to cool..

07 Unmould when completely cooled using a flat knife.

Notes

To prepare the coconut topping:
Steam 200g of freshly grated coconut with a pinch of salt and some pandan leaves. Steam for 10mins.
Remove and put on the kuih as a topping or use as a coating.

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