42min 4 ppl
Kueh Kosui
52 minutes
4 people
Medium31–60 min or 7–12 steps
52 min · 6 steps
Medium: 31–60 min or 7–12 steps
180 kcalper person
Protein 2g
Carbs 38g
Fats 4g
About this dish
A translucent, deep brown steamed rice cake sweetened with dark palm sugar and rolled in fresh grated coconut.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesknotted3 leaves
Dried Goods
- Rice flour150 g
- Tapioca Starch30 g
- Dark brown sugarfor the syrup150 g
- Waterdivided500 ml
- Desiccated Coconutfor coating100 g
Spices & Seasonings
- Fine sea saltdivided0.5 tsp
Utensils
- Steamer basket
- Mixing bowl
- Steaming moulds
Method
1
Steam the desiccated coconut with a pinch of salt for 5 minutes, then set aside for coating.
Approx. 5 minutes
2
Simmer the dark brown sugar with half the water and the pandan leaves for 6 minutes until fully dissolved, then remove the pandan leaves and cool slightly.
Approx. 6 minutes
3
Whisk the rice flour, tapioca starch and remaining salt with the remaining water until smooth.
Approx. 5 minutes
4
Whisk the brown sugar syrup into the flour mixture until completely combined and lump-free.
Approx. 3 minutes
5
Pour the batter into small greased moulds and steam over boiling water for 25 minutes until firm and glossy.
Approx. 25 minutes
6
Leave to cool until firm enough to handle, then turn out and roll each piece in the steamed desiccated coconut to serve.
Approx. 8 minutes
