Kuih kosui recipe

27.09.2014 - Nongsa, Batam. Kueh Kosui is one my all time favourite kueh since i was a kid. Have never tried making it but i have intention to try since i bought some little cups for kosui. At first, when i was searching recipes, i thought of making kosui without alkaline water, because i could't find it everywhere. Surprisingly, just today, happened that i saw it at the meat section...(lol..) and the packaging was so small, just happened that i read the word and found out that it said…

Kuih Lompang/ Kuih Kosui/ Steamed Rice Cakes, gluten-free Malaysian steam cakes served with slightly salted desiccated coconut

Kuih kosui recipe

Kuih Kaswi Pandan is a traditional Malaysian/Indonesian delicacy. Like all our local desserts, it uses plenty of coconut and pandan leaves (screwpine leaves). There is another variation that uses gula melaka (palm sugar) that is equally as good. Kuih Kaswi Pandan has a dense and bouncy texture . It is sweet with a hint of saltiness from the salted shredded coconut. It is also spelled Kuih Kosui.

Kueh ko swee is made with an equal amount of tapioca starch and rice flour. A bit of lye gives it bounce and bite. Palm sugar adds a caramel flavour. A floral undertone comes from pandan leaves. Freshly grated coconut enhances the texture and colour.

Simple kueh kosui recipe which results in a soft and wobbly kueh with a lovely texture. Definitely do not want to miss this one out!

Learn how to make traditional soft and bouncy kuih kosui flavored with pandan leaves and gula Melaka with nice dimples in the middle of the cakes. Natural colors from pandan juice and coconut sugar.

Kuih Lompang/ Kuih Kosui/ Steamed Rice Cakes, gluten-free Malaysian steam cakes served with slightly salted desiccated coconut

Kueh Kosui Makes 8 pcs (60-62 ml tea cups) Step 1- Ingredient A Coconut toppings: 50 g Fresh white grated coconut 1/4 tsp salt Method Prepare steamer with hot boiling water, place ingredient A in the steamer to steam for 10 minutes. Set aside to cool for topping. Step 2 - Ingredient B Pandan Flavour water 350 ml pandan water (from 25 blended pandan leaves to make 350 ml pandan water) 1 tsp alkaline water Step 3 - Ingredient C 50 g tapioca starch 40 g rice flour 15 g sago flour 100 g sugar…

Moon Lai on Instagram: "Beware‼️this dessert is so tasty, you’ll definitely want more than just one piece!♥️ Traditional Kuih pandan kaswi/kuih kosui is a Malaysian delicacy that requires just a few ingredients to make. It’s so delicious and has a dense and bouncy texture with a hint of saltiness from shredded coconut. Follow for more delicious recipes ♥️ Recipe: 130g all purpose flour 120g tapioca starch 130g sugar 1/2 tsp salt 50g coconut milk 500ml pandan water 1/2 tbsp alkaline…