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Easy Kueh Kosui Recipe

Makes 30 to 40

Course: Dessert, Snacks
Cuisine: Asian, Malay, Peranakan
Keyword: Coconut, Gula Melaka
Author: Shiokman Eddie
Ingredients
  • 180 g rice flour
  • 180 g tapioca starch
  • 680 ml water
  • 1 1/3 tsp lye water
  • 440 g gula melaka palm sugar
  • 1 litre water
  • 6 pandan leaves screw pine
  • 600 g grated coconut
  • 1 tsp salt
  • 6 pandan leaves screw pine
Instructions
Gula Melaka Batter
  1. Boil gula melaka in water with pandan leaves until gula completely dissolves
  2. Remove pandan leaves and sieve the gula melaka water to remove any sediments
  3. Add tapioca starch and rice flour to water and mix well
  4. Add lye water and mix well.
  5. Stir the flour mixture before adding to the gula melaka water
  6. Stir mixture with a whisk over low flame until it thickens and smoothens
  7. Remove from flame.
  8. Use an ice cream scoop to scoop out into mini aluminium bowls
  9. Arrange mini aluminium bowls in a steamer tray.
  10. Use an ice cream scoop to scoop the gula melaka batter into the mini bowls.
  11. Place the steamer tray on the steamer,
  12. Cover the steamer and steam for 30 mins
Coconut Coating
  1. While the kueh is steaming, prepare another tray lined with pandan leaves
  2. Add the grated coconut over the pandan leaves
  3. Sprinkle salt and mix well
  4. Place more pandan leaves all over the grated coconut
  5. Steam for 10 mins
  6. Remove both trays from steamer after steaming has completed
  7. Set aside to cool down
Assembly
  1. Use a plastic knife to remove the kueh from each mini bowl.
  2. Put them onto a plate of steamed grated coconut.
  3. Coat each individual kueh with the steamed grated coconut.
  4. Ready to be served.
  5. Serve warm or chilled
  6. Best eaten fresh
Recipe Notes

Recipe Notes

  • The perfect kueh should be soft, bouncy, and slightly wobbly.
  • Store leftovers in an airtight container in the fridge for up to 5 days.