Kuih Kosui Kelapa Pandan (Coconut Pandan Kuih Kosui)
85% asli · Malaysian
A delightful variation of Kuih Kosui that incorporates coconut milk into the batter for a richer flavor and softer texture, complemented by pandan essence.
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
- Coconut milk1 cup
- Water1 cup
- Palm sugar (Gula Melaka)1 cup
- Pandan leaves3-4 leaves
- Salt1/4 teaspoon
- Finely shredded fresh coconut1/2 cup
Langkah
- 1
Prepare pandan-infused palm sugar syrup: Tie pandan leaves into a knot. Combine palm sugar, pandan leaves, and 1 cup of water in a saucepan. Heat until sugar dissolves, then strain and let cool.
- 2
In a bowl, mix rice flour, tapioca starch, and salt. Gradually whisk in coconut milk and the remaining 1 cup of water until a smooth batter forms.
- 3
Slowly incorporate the cooled palm sugar syrup into the batter, stirring constantly.
- 4
Pour the batter into greased small round molds. Steam over medium-high heat for 20-25 minutes, or until the kuih is firm and cooked through.
- 5
Allow the kuih to cool completely before unmolding.
- 6
Garnish with finely shredded fresh coconut just before serving.
