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

Kuih Kosui with Dark Brown Sugar
 

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.

Kuih Kosui with Dark Brown Sugar
 

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.

Kuih Kosui with Dark Brown Sugar

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.

Kuih Kosui with Dark Brown Sugar
 

4 Transfer mixture to measuring cup. Put steamer rack with small cups on steamer, pour mixture into the cups until 85% full.

Kuih Kosui with Dark Brown Sugar

5 Steam over medium heat for 15 minutes.

Kuih Kosui with Dark Brown Sugar
Kuih Kosui with Dark Brown Sugar

6 Set aside to slightly cool down for 10 minutes, then dip cups in cold water until completely cooled.

Kuih Kosui with Dark Brown Sugar

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.

Kuih Kosui with Dark Brown Sugar

8 To unmould, run a plastic knife around the edge of the cup, then take the kuih out.

Kuih Kosui with Dark Brown Sugar

9 Serve Dark Brown Sugar Kuih Kosui with fresh shredded coconut. (Reminder: Keep Kuih Kosui refrigerated.)

Kuih Kosui with Dark Brown Sugar

Related recipe: Pandan Kuih Kosui

Kuih Kosui Pandan

Kuih Kosui with Dark Brown Sugar

Dark Brown Sugar Kuih Kosui

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.
5 from 2 votes

Click to vote

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert, Kuih
Cuisine Southeast Asia
Servings 10 pieces
Calories 79 kcal

Equipment

  • 10 small porcelain cups 55-ml

Ingredients
 
 

  • 330 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.
    Kuih Kosui with Dark Brown Sugar
  • 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.
    Kuih Kosui with Dark Brown Sugar
  • 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.
    Kuih Kosui with Dark Brown Sugar
  • Transfer mixture to measuring cup. Put steamer rack with small cups on steamer, pour mixture into the cups until 85% full.
    Kuih Kosui with Dark Brown Sugar
  • Steam over medium heat for 15 minutes.
    Kuih Kosui with Dark Brown Sugar
  • Set aside to slightly cool down for 10 minutes, then dip cups in cold water until completely cooled.
    Kuih Kosui with Dark Brown Sugar
  • 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.
    Kuih Kosui with Dark Brown Sugar
  • To unmould, run a plastic knife around the edge of the cup, then take the kuih out.
    Kuih Kosui with Dark Brown Sugar
  • Serve Dark Brown Sugar Kuih Kosui with fresh shredded coconut. (Reminder: Keep Kuih Kosui refrigerated.)
    Kuih Kosui with Dark Brown Sugar

Video

Notes

This recipe yields 10 pieces of kuih kosui.
The nutritional value for reference is for 1 piece of kuih kosui. 
Alkaline water/lye water s same as the one which is used to make Chinese Alkaline Dumpling/Kee Chang. It gives Kuih Kosui chewy texture and fragrance. 

Nutrition (per serving)

Calories: 79kcalCarbohydrates: 20gProtein: 0.3gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 6mgPotassium: 19mgFiber: 0.1gSugar: 11gCalcium: 11mgIron: 0.2mg
Keyword kuih kaswi, kuih kosui, kuih lompang
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote