Kuih Kosui - by Meg Tan

Kuih Kosui - adapted from Travelling Foodies recipe


  • 130g gula melaka
  • 100ml water
  • 2 pandan leaves - knotted
  • 75g rice flour
  • 35g tapioca flour
  • 1 tsp alkali water (Kan Sui)
  • 50g grated coconut
  • 3 pandan leaves
  • A pinch of salt

  1. Melt gula Melaka with the water and pandan leaves and to it add enough water to make a total of 500ml liquid. Cool
  2. Mix the flours together with the strained syrup till smooth and strain this mixture as well to remove any lumps
  3. Steam the slightly oiled teacups
  4. Pour batter into a saucepan and over very low fire stir until it coats the back of a wooden spoon.
  5. Pour batter into tea cups or moulds until three-quarters full. Steam for about 15 min over very low heat until it changes to a darker colour. Remove and cool.
  6. Place grated coconut n cut pandan leaves in a plate n steam for 10 mins
  7. Remove the kuih from the cups when fully cool n serve with the grated coconut

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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Yuwadee N. said...

Thanks for sharing...I'm a member of baking corner on fb..this dessert is so delicious. I will try it but I'm confused why the colour looks black, isn't ?

Meg Tan said...

Hi Yuswadee the colour is due to the Gula Melaka used actually. Mine happened to be a darker shade Gula Melaka��

Irena n said...

Hi thanks for the recipe. Would like to try making this but may I know when to add in the alkaline water?