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The best Kuih Kosui recipe.This asian recipe is so easy to make, homemade and tasty.
Kuih Kosui Recipe
Growing up in Penang where there is a strong Nyonya presence, Nyonya kuih is a sweet delicacy that would always have a special place in my heart.
My late grandmother was a famed Nyonya kuih maker. I grew up watching her and my late aunt preparing trays upon trays of freshly steamed Nyonya kuih.
Nyonya kuih comes in different shapes, forms, textures and colors. One of my favorite is the kuih kosui.
Nyonya Kuih
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.
How To Make Kuih Kosui
To make the syrup, just melt the sugar in water over low heat until it’s all dissolved. Once it’s done, set it aside to cool.
Chop the pandan leaves into small pieces, then blend them with water in an electric blender for about 1-2 minutes. Once it’s blended, strain the pandan juice through a fine sieve, then mix in the lye water. Set it aside.
In another bowl, mix the rice flour and tapioca flour together. Gradually pour in the pandan juice mixture while stirring until it’s all nicely blended. Then, add the syrup and mix it in.
Cook the flour mixture over low heat, stirring until it thickens slightly. Once it’s ready, take it off the heat and pour it into small tea cups. Steam it on high for about 15 minutes, then take the Kuih Kosui out right after steaming.
Let the Kuih Kosui cool at room temperature for at least 6 hours before popping them out of the tea cups. When you’re ready to serve, sprinkle some freshly grated coconut on top.
Frequently Asked Questions
This recipe is only 336 calories per serving.
What To Serve With Kuih Kosui
There are many types of kuih in Malaysia. If you wish to try making kuih at home, I recommend the following recipes.
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Kuih Kosui
Ingredients
Syrup
- 10 oz (300g) sugar
- 16 oz (480g) water
Pandan Juice
- 12-15 Pandan leaves
- 21 oz (600g) water
- 1 tablespoon lye water, kansui
Batter
- 6 oz (175g) rice flour
- 2 oz (60g) tapioca flour
Instructions
- To make the syrup, melt the sugar in water over low heat until fully dissolved. Set aside to cool.
- Cut the pandan leaves into small pieces. Combine the leaves and water in an electric blender and blend for 1-2 minutes. Strain the pandan juice through a fine sieve, then add the lye water to the juice. Set aside.
- In another bowl, combine the rice flour and tapioca flour. Slowly pour in the pandan juice mixture while stirring continuously until well blended. Then, add the syrup.
- Cook the flour mixture over low heat until slightly thickened. Remove from heat and pour into small tea cups. Steam on high heat for 15 minutes. Remove the Kuih Kosui immediately after steaming.
- Let the Kuih Kosui cool at room temperature for at least 6 hours before removing them from the tea cups. To serve, add freshly grated coconut on top of the Kuih Kosui.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi I like your recipes and would like to try some of them but can you give the water amount in ml instead of oz? If possible the rest in kilograms. Thanks
Do you use sweet rice flour (glutinous) or regular rice flour for this recipe?
regular rice flour
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!
No substitute, you can get at Asian stores.
Like the guest writer said, Alkaline water is Lye water. I bought mine imported from the Philippines and the label says “Lye water”. Hope this helps.