Pumpkin Kuih Kosui ( Malaysian Nyonya)

    I did not use the right sort of tiny chinese tea cups for this recipe.
    But as long as it tastes good, I am happy :)

great dessert

Recipe from: Star Online (Amy Beh)
Ingredients

450g pumpkin
200g castor sugar
200g tapioca flour
50g green pea flour ( lok tau fun)
1/2 teaspoon salt
150ml thick coconut milk
350ml water
150g white grated coconut, from a young coconut mixed with 1/2 tsp salt ( I used fine dessicated coconut, got it steamed with 1/2 tsp salt. Let it cool completely).



Method
1.  Steam and mash pumpkin into a fine paste.

2.  Mix pumpkin mash with sugar, stir until sugar dissolved.  Add in tapioca flour, green pea flour, salt, coconut milk and water.  Mix into a smooth batter.

3.  Steam small Chinese teacups for 5 minutes until hot.  Stir the batter thoroughly then fill the teacups.

4.  Steam over medium heat for 20 minutes.  Cool the kuih and remove from the cups.  Roll in grated coconut mixed with salt.