January 22, 2007

*door creeks open* ...I'm HOMe everyone!!~~

*runs straight for the kitchen*
Oh boy how much I've missed you~...Been almost 10 days since I've fiddled with a stove/oven. It's beginning to give me withdrawal symptoms during the day! *giggle* I'm a hopeless kitchen-addict.
I just got home from Singapore last night..and have been up and about since. Here's a recipe for Kuih Koh-sui/Ko sui (a traditional Malaysian Chinese dessert made from tapioca + palm sugar and grated coconut. It's been awhile since I've bought these from the "Kuih" vendors and the simplicity of its recipe was too tempting to resist trying out.
I'm off now to make delivery's for piping hot Kuih Ko sui's in my darling lil' baby car. Not too sure if I'll be able to make those Chinese new year cookies tonight as scheduled. My ribcage/kidney (can't decide which it is) has been hurting for a couple of days now; should probably pop by a clinic for medical advice right away *worried*.
Oh...by the way...this recipe is great; soft sticky "kuih" and the sugar proportions are perfect; didn't turn out too sweet or too bland.
250gms plain flour
200gms tapioca flour
1/2 tsp fine salt
1/4 tsp GDL powder (calcium sulphate)- available at baking store
750ml water
150gms palm sugar(gula melaka)+160gms brown sugar+2 pandan leaves knotted+350ml water boiled on low heat till dissolved and well combined.
100gms young grated coconut+ salt to taste (about 1-2 tsp's)

Stir first 5 ingredients in a bowl to form a thick liquid. Pass it through a sieve and add in sugar mixture. Mix both mixtures till well combined in a large bowl and pour mixture into a 7-8 inch metal tray/baking tray (line with plastic wrap if you like). Steam mixture over medium heat for 30-35 minutes till solid and gooey in the center. Cool thoroughly and cut into 2 inch cube slices. Roll pieces of sticky kuih in grated coconut mixture. Best eaten within the next couple of hours; while the kuih pieces are still fairly warm in the center. This recipe would be enough to make enough kuih to feed approximately 6-8 hungry tea-time guests.When buying freshly grated coconut; try to ask for younger coconuts and for cleaner grated white flesh. The tiny brown bits of husk from the inner coconut shell isn't too good for presentation purposes.
*toodles~ *waves goodbye...I'll be back soon~ ... *fingers-crossed*


Anonymous said...

hello su-yin,

have been peaking at your blog over christmas. good to hear you're back safe and sound. you just sound so refreshing in your blog. there is nothing more inspirational to someone than who is someone inspired themselves.

yet to try mochi recipe.

Rabea said...

you should go and see a doctor about your conditition...
hope you're getting well soon!

your blog rules :-)


Anonymous said...

damn woman :O youre pretty and can cook .. im damn jealous .. i love your blog :D ur my hero

Su-Yin -Décorateur said...

jp: aww thanks :)...would love to know how your mochi turns out...it can get a lil fiddly; but making it a couple more times usually helps

rabeas: I did..didn't really help much; turned out to be a muscle pull...i've been taking it easy with the exercise the past couple of days, so things ahve been better :) thanks for the well wishes.

natasha: awwwwww...thats SOO sweet XOXO..:) I'm touched..almost embarrased by your kind compliments.. *blush* I can't really imagine myself being a hero of any sort! haha

Serene said...

wow, this is my favourite kuih le!

Can i ask... Do you boil the sugar mixture first before mixing them? XD

Flower said...

I love this kuih more than any other nyonya kuih. Being here in Perth, I cannot stop and buy the kuih from the makcik by the road side in the morning to work.

Su-Yin -Décorateur said...

sing yin: hmm...i didnt exactly 'boil' the sugar, just melted it on the stove top :P hehe..didnt really need it to reach boiling point.

flower: awww you have makcik's at perth making kuih! LUCKY you!! it's rare to spot Kuih selling makciks in sydney. A couple or more Malaysian restaurants have a small variety though

Anonymous said...

hey su-yin!

this recipe looks so good!everything looks delicious :) my parents are chinese (malaysian)but i was born here so looking at these pictures makes me green with envy drool..... i have tried a lot of ur recipes with great success so thanks! lol i know this is random but what faculty are u in UNSW? im just about to start uni myself this yr and i would really love to meet u!

xoxoxo jules

Anonymous said...

i would like to know where you can get GDL powder in Sydney?

Su-Yin -Décorateur said...

hmm....I'm not too sure; have never attempted to buy some from here, but try your local "Chinese" grocer, they should be able to help. Try describing what you're using it for. They commonly use GDl in "tau foo far" dessert as well.

Anonymous said...

Hi Su Yin

Just a quick question, does it matter if we omitted the GDL Powder? I tried to look for it in Safeway supermarket with no success. Perhaps, you can let me know the chinese name? Thanks for your help!


Su-Yin -Décorateur said...

hey juju...im not certain waht it's called in Chinese...but try asking for the white powder used in making "Tau foo fah" the soybean pudding. It could possibly be called "sek koh fun" in cantonese.

Anonymous said...

hi, first time here and saw the last comment here. the white powder is called 'shi2 gao1 fen3' in chinese.
shi2 as in the chinese word stone, gao1 with reference to the word paste (e.g. toothpaste).
but i heard frequent consumption of this powder is not good for health though. haha.

Unknown said...

Su yin, i just found ur blog & love it!
i've been searching for GDL and it's nowhere to be found in US. i have found, however, shi gao fen (gypsum powder) in chinese stores but i suspect this is not GDL. i've used this gypsum powder in tofu fa, and when enough is used to coagulate the soymilk, it leaves a nasty gritty texture...as if eating dirt.

is it possible for me to purchase some GDL from you or someone you can hook me up with in singapore or malaysia? i'd be much obliged.

WendyinKK said...

This is the first time I see some one adding some acid to the Kuih Kosui, as GDL is an acid.

It's supposed to add in lye water which is alkaline, to the Kuih Kosui's batter.

Sek Ko Fun, which is gypsum is used to make Tofufah, and it's just so out of place here. I just find this recipe to be so... "different".