Kuih Kosui Gula Apong

My hubby & I did not really like Kuih Kosui due to its undescribeable taste & smell (rasa kxxtxt) but looking at the recipe I couldn't understand why that is so. Somehow, I gave it a try today in order to clear up Gula Apong stock in my pantry. To our surprise it turned out to be delicious with nice aroma. The sweetness is moderate & not too sweet. Those who like this kuih must try this version.

The recipe I tried is from a magazine but while adding water I was not confident that the measurement from the recipe is correct. I decided to stop after adding only half of the water as it was already very runny. For aroma & color I added some browning which I bought by mistake (this is not the correct one for Sarawak cake):

I guess the browning must have enhanced the kuih flavour. My two sons thought I made chocolate kuih and they cannot guess it has no chocolate in it. So here is the recipe with modified amount of water and browning added to it:

(Makes 8" round)
INGREDIENTS:
300g Gula Merah (I replaced it with Gula Apong)
200g Sugar
300g Flour*
100g Tapioca Flour* (* added) 
1tsp Air Kapur (Lime water)
Water (see method for measurement)
1 tbsp Browning
Fresh Grated Coconut

METHOD:
1. Place both type of sugar in a pot with little water & cook until sugar is dissolved.
Add water until it measures 1000ml (1 liter).

2. Slowly add sugar mixture into flour while stirring.
Mix well until smooth.
Add in Lime Water & browning.

3. Pour into oiled tin & steam above rapidly boiling water for 45 minutes.

4. Completely cool the kuih before cutting & coat with coconut.
Note: while hot, the kuih is sticky and goey. Don't panic, it will firm up once cool.