CAROB KUEH KOSUI

Water - 900gm

Carob - 100gm

Plain flour - 150gm

Tapioca flour - 150gm

Alkaline water - 2 tsp

Coating

Grated coconut - 100gm

Pandan leave - 4-5 leaves

A pinch of salt

Methods:

1. Mix carob syrup, alkaline water n water.

2. Mix plain flour n tapioca flour in a big mixing bowl.

3. Pour the water mixture into the flour, whisk as you pour in the liquid mixture until even.

4. Pour in mould and steam for 30mins. (You can use individual tart mould or a 8x8” square tin)

5. Steam grated coconut with salt n Pandan leave.

6. Let cool before unmould.

7. Coat kueh kosui with grated coconut and serve.