I follow this kosui recipe from Kak Lily of Lily Wai Sek Hong but I had to use the "lompang" mould since I don't have a bigger steamer. I also had to measure my own ingredients since I am only making it for myself.
2 cups water
1 cup dark brown sugar (taste until you satisfied with the sweetness)
2 screw pine leaves (knotted)
2 tablespoons powdered coconut milk
1/2 cup rice flour
1/4 cup glutinuos rice flour
1/4 cup tapioca flour
1 tablespoon alkaline water (lye water)
1/2 cup unsweetened coconut flakes (sprinkle water and microwave for 30 second if dry)
2 teaspoon sugar
a pinch salt
Heat a big skillet on low. Pour in water, screw pine leaves and brown sugar until sugar dissolved. Then add rice flour, glutinous rice flour and tapioca flour. Mix well. Then add alkaline water. Stir for about 5 to 6 minutes until slightly thicken.
Prepare the steamer. Pour the batter into the mould. Like me, I had to use small lompang mould. If you have a bigger steamer just pour the whole batter into 8 inch round cake pan with 1 to 2 inch depth. This kosui is not going to rise. It will stay flat and hardened as it cooked for about 30 to 40 minutes. Let it cool completely.
Wet the knife to cut the kosui as it will be sticky. Roll it in the coconut flakes mix. Serve at room temperature or cold.