Kuih Kosui

About this recipe: Dark palm sugar gives the colour and flavour to this classic Malay steamed dessert. It's sweet, soft and chewy topped with lightly salted fresh grated coconut. I use egg cups as molds for this dessert.

Suhara Kuala Lumpur, Malaysia

Ingredients

Serves: 8 

  • 100 g dark palm sugar, chopped
  • 100 ml water
  • 50 g sugar
  • 1 pandan leaf, knotted
  • 60 g rice flour
  • 20 g tapioca flour
  • ½ teaspoon alkaline water
  • Topping
  • 60 g freshly grated coconut
  • pinch of salt

Directions

Prep:10min  ›  Cook:30min  ›  Extra time:4hr cooling  ›  Ready in:4hr40min 

  1. First make the syrup: put the dark palm sugar , knotted pandan leaf and water into a pot and cook until it becomes a syrup. Then add regular sugar and stir until they've all dissolved. Remove the pandan leaf and let cool.
  2. Prepare egg cups or mold in a steamer and lightly steam. Mix the rice flour and tapioca flour together and then add the alkaline water. Pour in the cooled syrup and stir to create a smooth batter.
  3. Cook the batter in a pan over very low heat, stirring continuously until it thickens slightly and immediately remove from heat.
  4. Pour the batter into the egg cups about ¾ full. Steam for about 15 minutes or until it's cooked and set. Remove from heat and let cool completely before unmolding.
  5. Mix the grated coconut with a little salt. Unmold the little cakes and top with coconut.

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