The texture of Kuih Kosui is soft but chewy, it is usually served with fresh shredded coconut. Besides brown sugar flavour, it can also be made into Pandan Kuih Kosui by adding fresh pandan juice.
Alkaline water/lye water use in this recipe is same as the one which is used to make Chinese Alkaline Dumpling/Kee Chang. It gives Kuih Kosui a chewy texture and fragrance.
CHINESE VERSION: 黑糖杯仔糕 Kuih Kosui
Dark Brown Sugar Kuih Kosui | MyKitchen101en
Yields: 10 pcs
Ingredients:
- 100 g + 270 g plain water
- 1 tsp alkaline water/lye water
- 40 g rice flour
- 15 g green bean/mung bean starch**
- 45 g tapioca starch
- 110 g dark brown sugar
- 1 pc pandan leaf
Other ingredient:
- 40 g fresh shredded coconut
- pinch of salt
(**Green bean/mung bean starch: It is usually labelled as flour, sometimes as “green pea flour”. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find the mung bean starch.)
Instructions:
1 Lightly coat small porcelain cups (Volume: 55 ml) with cooking oil, then arrange in steamer rack.
2 Add alkaline water to 100 g of water, mix well. Combine rice flour, green bean starch and tapioca starch, add in water, mix until smooth. Combine 270 g of water, brown sugar and pandan leaf in a sauce pot, bring to the boil, stir until sugar has dissolved. Add hot sugar syrup to mixture, mix until combined. Sieve mixture into stainless steel pot.
3 Bring ½ large pot of water to boil, turn to medium-low heat, sit stainless steel pot in hot water, cook mixture for about 1 to 1.5 minutes, until just slightly thickened.
4 Transfer mixture to measuring cup. Put steamer rack with small cups on steamer, pour mixture into the cups until 85% full.
5 Steam over medium heat for 15 minutes.
6 Set aside to slightly cool down for 10 minutes, then dip cups in cold water until completely cooled.
7 For shredded coconut: Add pinch of salt to fresh shredded coconut, mix well. Steam over medium heat for 5 minutes. Cover the steamed shredded coconut and set aside to cool.
8 To unmould, run a plastic knife around the edge of the cup, then take the kuih out.
9 Serve Dark Brown Sugar Kuih Kosui with fresh shredded coconut. (Reminder: Keep Kuih Kosui refrigerated.)
Related recipe: Pandan Kuih Kosui
Dark Brown Sugar Kuih Kosui
Rate
Equipment
- 10 small porcelain cups 55-ml
Ingredients
- 370 g plain water 100 g + 270 g
- 1 tsp alkaline water/lye water
- 40 g rice flour
- 15 g green bean/mung bean starch** It is usually labelled as flour, sometimes as “green pea flour”. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find the mung bean starch.)
- 45 g tapioca starch
- 110 g dark brown sugar
- 1 piece pandan leaf
Other ingredient:
- 40 g fresh shredded coconut
- pinch of salt
Instructions
- Lightly coat small porcelain cups (Volume: 55 ml) with cooking oil, then arrange in steamer rack.
- Add alkaline water to 100 g of water, mix well. Combine rice flour, green bean starch and tapioca starch, add in water, mix until smooth. Combine 270 g of water, brown sugar and pandan leaf in a sauce pot, bring to the boil, stir until sugar has dissolved. Add hot sugar syrup to mixture, mix until combined. Sieve mixture into stainless steel pot.
- Bring ½ large pot of water to boil, turn to medium-low heat, sit stainless steel pot in hot water, cook mixture for about 1 to 1.5 minutes, until just slightly thickened.
- Transfer mixture to measuring cup. Put steamer rack with small cups on steamer, pour mixture into the cups until 85% full.
- Steam over medium heat for 15 minutes.
- Set aside to slightly cool down for 10 minutes, then dip cups in cold water until completely cooled.
- For shredded coconut: Add pinch of salt to fresh shredded coconut, mix well. Steam over medium heat for 5 minutes. Cover the steamed shredded coconut and set aside to cool.
- To unmould, run a plastic knife around the edge of the cup, then take the kuih out.
- Serve Dark Brown Sugar Kuih Kosui with fresh shredded coconut. (Reminder: Keep Kuih Kosui refrigerated.)
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Nutrition (per serving)
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