Kuih Kosui Tradisional
Hidangan tradisional · Malaysian
A classic steamed rice cake dessert, known for its chewy texture and pandan-infused sweetness, topped with fresh grated coconut.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice flour1 cup
- Tapioca starch1/4 cup
- Water2 cups
- Palm sugar (Gula Melaka)1 cup
- Pandan leaves3-4 leaves
- Salt1/4 teaspoon
- Grated fresh coconut1 cup
Langkah
- 1
Tie pandan leaves into a knot. Combine palm sugar and pandan leaves in a saucepan with 1 cup of water. Heat gently until palm sugar dissolves. Strain and discard pandan leaves. Let the syrup cool.
- 2
In a bowl, whisk together rice flour, tapioca starch, salt, and the remaining 1 cup of water until smooth.
- 3
Gradually pour the cooled palm sugar syrup into the flour mixture while stirring continuously to prevent lumps.
- 4
Pour the batter into greased small molds or a shallow pan. Steam over medium-high heat for 20-25 minutes, or until firm and cooked through.
- 5
Let the kuih cool completely. Cut into desired shapes (squares or diamonds).
- 6
Toss the cut kuih with freshly grated coconut just before serving.
