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Kuih Kosui


Kuih Kosui (Pandan Flavoured Rice Cakes)


16 oz water
10 oz sugar

Pandan juice

12-15 pandan leaves
21 oz water

1 tbsp alkaline water (lye water)


6 oz rice flour
2 oz tapioca flour


To make the syrup, melt the sugar in water over low fire until sugar dissolves .  Set aside to cool.
Cut pandan leaves into small peices.  Combine pandan leaves and water in an electric  blender.  Blend for 1-2 minutes.  Strain the pandan juice through a fine sieve.  Add alkaline water into pandan juice.  Set aside.
In another bowl, add rice flour and tapioca flour.  Slowly pour in the pandan juice mixture while stirring it consistently till well blended.  Add in syrup.
Cook flour mixture on low fire till slightly thickened.  Remove from fire and pour into little teacups.Steam on high fire for 15 minutes.  Take the kuih out immediately.
Leave to cool for at least 6 hrs before removing the kuih from the little teacups.
Serve with fresh grated coconut.

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3 COMMENTS... read them below or add one

  1. Annie

    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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