Kuih Kosui
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.
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Print Pin Servings: 14 pieces
Calories: 182kcal
INGREDIENTS
- 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
Serving: 1piece | Calories: 182kcal | Carbohydrates: 40.8g | Protein: 1.1g | Fat: 2.5g | Saturated Fat: 2.1g | Sodium: 1386mg | Potassium: 35mg | Fiber: 0.9g | Sugar: 30.6g | Calcium: 3mg | Iron: 1mg
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