This traditional pastry has different names in Southeast Asia, such as Kuih Kaswi, Kuih Kosui, Kuih Lompang, etc. Regardless of the name, it is famous for its soft and sweet taste, and it is so delicious that you can’t stop eating it.
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Muscovado Sugar
We use traditional muscovado sugar, which is less lumpy and can be melted with hot water. If you use harder coconut sugar, it is recommended to boil it first. After cooking, you must wait for it to cool before adding flour to avoid affecting the taste of the pastry. Otherwise, the flour will be cooked and affect the taste.
Alkaline Water
We have also tried not to use alkaline water, but the color is only slightly lighter, and the taste is slightly less chewy than that of alkaline water version. For people with sensitive taste, they may slightly notice the taste of alkaline water. If there is no alkaline water or it is inconvenient to buy it, it can be omitted without much impact on the final taste. Therefore, adding or not adding alkaline water varies from person to person, and both can make delicious pastries.
Appearance
This time we used a mold with clear lines, which makes the pastry look more beautiful. If you don’t have a mold, you can also use teacups. No matter what tool you use, you need to wait until it is completely cooled before demoulding. This ensures a smooth appearance.
This pastry has a soft and sweet taste, and it tastes a bit like rice cake when dipped in coconut shreds. The production process is simple and does not require too many steps. If you can’t finish it, you can store it in a sealed box and refrigerate it for about 3-4 days, while the coconut shreds need to be frozen separately. When you enjoy it again, just take it out and steam it to taste.
You might also like our Kuih Seri Muka recipe.
Kuih Kosui
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Print Pin Comment & RateINGREDIENTS
- 120 g All-purpose Flour
- 50 g Tapioca Starch
- 2 tsp Alkaline Water
- 280 g Water
Sugar Water
- 140 g Muscovado Sugar
- 120 g Boiling Water
- 2 Pandan Leaves
Shredded Coconut
- 100 g Shredded Coconut
- 0.5 tsp Salt
- 2 Pandan Leaves
INSTRUCTIONS
- Put muscovado sugar and pandan leaves in a measuring cup and add boiling water for later use. If you use coconut sugar or muscovado sugar with more lumps, you must boil it.
- Mix all-purpose flour and tapioca starch evenly, then add water and alkaline water and mix evenly.
- Pour muscovado sugar water into the batter, stir and filter it evenly for later use. If you cook the sugar water, you must wait until it cools down before adding it to the batter.
- Grease the mold to prevent sticking and put it into the steamer on high heat. After the steamer is steaming, stir the batter evenly and pour it into the mold.
- Close the lid and steam on high heat for 20 minutes. When the time is up, open the lid and take it out to cool.
- Mix the coconut shreds, salt and pandan leaves evenly in a plate and put it into the steamer on high heat and steam for 5 minutes. After steaming, take it out and let it cool.
- When the kuih is completely cool, remove it from the mold and add some coconut shreds on it to enjoy.
INSTRUCTIONS VIDEO
NUTRITION
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