Malaysian Traditional Kueh： Double Layer Kuih Kosui/ Kuih Lompang

Double Layer Kuih Kosui / Kuih Lompang (Vegan)
Prepare 11 ceramic cups (5.5cm wide x 4cm high).
Ingredients A (Pandan Layer)
30g rice flour
15g tapioca flour
130ml pandan juice (blend 8 pieces of pandan leaves with 150ml water)
30g sugar
1/4 teaspoon lye water Mix well
Ingredients B (Gula Melaka Layer)
30g glutinous rice flour
15g tapioca flour
75ml water
1/4 teaspoon lye water Mix well and set aside
Cooking Gula Melaka Sugar Syrup
40g Gula Melaka /Palm Sugar (crushed)
80ml water
2 pandan leaves (knotted) Cook until the sugar melts*
C)
50g fresh grated coconut
A pinch of salt Mix both and steam for 5 minutes
Method:
1. (Bottom Layer = Pandan Layer) Mix ingredients (A) in a bowl until well combined. Cook until slightly thickened, then pour out and set aside.
2. (Top Layer = Coconut Sugar Layer) Cook coconut sugar syrup until boiling, then mix the boiling syrup with ingredients B until well combined. Add 1/4 teaspoon lye water and set aside.
3. Grease ceramic cups and steam for 5 minutes.
4. Pour the pandan mixture into the ceramic cups until 4/5 full, steam for 5 minutes, then pour in the B mixture until 8 full and steam for 15 minutes.
5. Cool, then demold. (Serve with grated coconut.)
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