Kuih Kosui Pandan - 香兰卡穗糕

I am a person who is passionate about preserving and sharing the beautiful of nyonya cuisine... I am also learning to make different types of nyonya kuih, which there are really too many to pick up. I love nyonya kuih because it's a sweet delicacy that would always have a special place in my heart due to its shapes, textures and colors, especially those coconut descendants that give the kuih an aromatic taste!

Kuih Kosui is a saucer shaped sweet cake flavored with pandan juice, where a lot of pandan is used to bring out the aroma of this kuih. A good kuih kosui is rich in pandan aroma and have a springy soft texture. It is best to be eaten with freshly grated coconut.

... Enjoy the process!


~ Kuih Kosui ~

Ingredients:

Kuih:
200 g plain flour
140 g tapioca flour
230 g sugar
700 ml pandan juice

Topping:
Grated coconut
Pandan leaves
Pinch of salt

Methods:
1. Mixed grated coconut with salt and steam with pandan leaves for 15 minutes. Set aside.
2. Mix and blend all the kuih ingredients until smooth, make sure not lumpy.
3. Pour the batter into a tin saucer and steam over HIGH heat for 20 min.
4. Remove from the saucer when it's cool.
5. Served with prepared grated coconut.







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