Pandan Kuih Kosui / Kaswi / Lompang
Pandan Kuih Kosui is made with fresh pandan juice, thus it has a very nice pandan fragrance, best served with fresh shredded coconut.
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Equipment
- 10 small porcelain cups 55-ml
Ingredients
- 100 g pandan juice*
- ¾ tsp alkaline water/lye water
- 40 g rice flour
- 15 g green bean/mung bean starch**
- 45 g tapioca starch
- 250 g plain water
- 100 g sugar
- ¹⁄₁₆ tsp fine salt
- 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.
- *Pandan juice: Add 120 g of water to 25 g pandan leaves, blend until smooth, extract 100 g of pandan juice.
- Add alkaline water to pandan juice, mix well. Combine rice flour, green bean starch and tapioca starch, add in pandan juice, mix until smooth. Combine plain water, sugar and salt in a sauce pot, bring to the boil, stir until sugar has dissolved. Add hot sugar syrup to pandan 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 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 Pandan Kuih Kosui with fresh shredded coconut. (Reminder: Keep Kuih Kosui refrigerated.)
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Notes
This recipe yields 10 pieces.
The nutritional value for reference is for 1 piece.
Alkaline water/lye water is same as the one which is used to make Chinese Alkaline Dumpling/Kee Chang. It gives Kuih Kosui chewy texture and fragrance.
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.
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.Nutrition (per serving)
Calories: 88kcalCarbohydrates: 19gProtein: 0.4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 18mgFiber: 0.5gSugar: 10gVitamin C: 0.1mgCalcium: 2mgIron: 0.2mg
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