When N texted that her mom made kuih kosui that afternoon and told us to come pick it up that night, we were like, Wheeeee! YES PLEASE. I don't take a lot of kueh-kueh. But kuih kosui gula merah is something I'm rather fond of. Not kuih kosui pandan. I'm a tad picky about the gula melaka used though — that lends so much depth and flavor to it. Made time to do a quick pick-up at night after work, and had a little chat with the friends to catch up with what's going on in their lives.
Kuih kosui is best eaten on the day that it's made. If we can't, then eat it up within 12 hours. Aunty J gave us such a generous portion of kuih kosui! I couldn't resist popping a few pieces. SO GOOD. Kept the rest of the box in the fridge. The freshly grated coconut used meant that it has to be properly chilled, or it does go bad fast. Do not microwave to heat up. I suppose you could steam it if you want to, but if getting out the steamer is too troublesome, simply let it thaw out on the table.
Aunty J's kuih kosui is superb. No retailers' versions can match hers, and there'd be very few home versions that could. Damian D'Silva's kuih kosui (now available at Rempapa) comes close though. Aunty J isn't too satisfied with this batch. She said that the gula melaka wasn't up to par because she couldn't get what she wanted from Melaka. Hmmmm. This batch really wasn't as fragrant as her usual. But it was still fine and better than what I could buy out there. Her batter (half tapioca starch and half rice flour) and ratio of salt and sugar are as always, perfect. No complaints about her steaming time either, resulting in a smooth bouncy finish.
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