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Kuih Kosui
Kuih Kosui
Cook Time
mins
Inactive Time
6 hrs
Total Time
6 hrs 30 mins
Servings: 3 people
Calories: 336 kcal
Course:
Cake
Cuisine:
Southeast-Asian Fusion
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.
Cup of Yum
Nutrition Information
Serving
3people
Calories
336kcal
(17%)
Carbohydrates
156g
(52%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
19mg
(1%)
Fiber
1g
(4%)
Sugar
94g
(188%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 336
% Daily Value*
| Serving | 3people | |
| Calories | 336kcal | 17% |
| Carbohydrates | 156g | 52% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 19mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 94g | 188% |
* Percent Daily Values are based on a 2,000 calorie diet.