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.

Carob Syrup Steamed Cakes

Servings: about 10pcs 3-inch-wide thick foil cupcake liners

Ingredients A:

* 100ml milk

* 1 egg

* 3 tbsp. Carob syrup

* 1 tbsp. cooking oil

Ingredients B:

* 150g (5.3oz.) cake flour

* 2 tsp. baking powder

Directions:

1. Mix A in a bowl. You can bubble it up a little bit.

2. Sift in dry ingredients (B) in a large bowl. Add the wet ingredients (1.) 1/2 at a time, and mix just until blended. *DO NOT mix too much!

3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.

4. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 10 minutes.

5. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.

Carob Nian Gao

(3-4bowls 10cm in diameter, 8cm deep)

Ingredients:

600g Glutinous rice flour

300g Carob Syrup

500ml Water

200ml Coconut milk

14g Wheat starch

1tbsp Coconut oil/cooking oil

1 steamer/wok

Methods:

1.  Mix the Carob Syrup with water.

2.  Stir the mixture until it begins to boil.

3.  Then turn off the heat, wait until the mixture is cool.

4.  Mix in the coconut oil, set aside.

5.  Sieve the glutinous rice flour and wheat starch in a large bowl.

6.  Then pour in the Syrup mixture into the bowl. Mix well.

7.  Use a sieve to break down the lumps.

8.  Mix in cooking oil and mix well.

9.  Pour the mixture into the bowls.

Cover the bowls with aluminium foil to prevent water from dripping onto

the mixture while steaming.

10.If you want to consume within 2days, you can steam it for about 1 hour.

11.Otherwise you want it to be more caramelise, you can steam it up to 3-4 hours.

(Make 3pcs -6cm cup)

Ingredients:

Methods: