Kuih Kosui http://rasamalaysia.com/kuih-kosui/
October 21st, 2009 2 Comments

Kuih Kosui

Kuih kosui

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I would like to introduce you to a new intern/contributor, my fellow Penangite Ho Siew Loon. Siew Loon is introduced through a mutual friend and is passionate about preserving and sharing the beautiful Nyonya cuisine; she is also a fantastic Nyonya kuih maker and an experienced baker (she makes a mean layer cake!)an area I am not particularly strong at. Please welcome Siew Loon to Nyonya Food and kindly leave her your warm comments! Thanks.

Thank you Rasa Malaysia for giving me the opportunity to be a guest writer on this wonderful blog.

Growing up in Penang where there is a strong Nyonya presence till today, nyonya kuih is a sweet delicacy that would always have a special place in my heart. It comes in different shapes, textures and colors. One of my favorite is the kuih kosui

Kuih kosui is a saucer shaped rice cake flavored with pandan (screwpine leaves) juice. A lot of pandan is used to bring out the aroma of this kuih. A good kuih kosui is rich in pandan aroma and have a springy and soft texture. It is best eaten with freshly grated coconut.

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2 comments... read them below or add one

  1. Annie says:

    Hi, Bee. I am interested in making this kuih, but not sure what alkaline water is and where to get it. Is there a substitute for alkaline water? What is the purpose of having it in the recipe? Thanks for sharing the recipe!

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