Malaysian Recipe : Kueh Ko Swee

Rice Cup Cakes

Ingredients:

A:

• 10 oz wet rice flour
  
• 10 oz sago flour
  
• 1 ¼ pints cold water
  
• 3 tbsp alkaline water

B:

• 16 oz palm sugar
  
• 8 oz coarse sugar
  
• 10 screw pine leaves, cut into 2 inch lengths
  
• 16 fl oz. water

• 16 oz grated coconut, white, mixed with a pinch of fine salt

1. Mix A in a bowl
2. Boil B for 10 minutes
3. Strain the hot boiled syrup gradually into the flour mixture, stirring with a wooden spoon till well mixed.
4. Steam small empty cups for 5 minutes. Fill cups with flour mixture and steam over a high heat for 7 minutes. Cool and remove cake from each cup. Roll cakes in grated coconut before serving.

To make alkaline water:

22 oz white alkaline crystal balls, obtainable from local markets
24 fl oz hot water

1. Place alkaline crystal balls in a porcelain jar. Add the hot water and stir with a wooden spoon till crystal balls dissolve. Allow to stand overnight.
2. Strain alkaline water through fine muslin. Store the alkaline water in a bottle for future use.

Note: Prepared alkaline water can be kept for almost a year. Store in a bottle.