Penang has a very strong Nyonya presence and being a Penangite, Nyonya kuih always have a special place in my heart. One of my favourite is kuih kosui.
A good kuih kosui is rich in pandan aroma and have a springy and soft texture. Best eaten with freshly grated coconut.
- 454ml water
- 285g sugar
- 12-15 pandan leaves
- 620ml water
- 1 tbsp alkaline water (lye water)
- 150g rice flour
- 50g tapioca flour
To make the syrup: melt the sugar in water over low fire until sugar dissolves. Set aside to cool.
Cut pandan leaves into small pieces. Combine pandan leaves and water in an electric blender. Blend 1-2 minutes. Strain the pandan juice through a fine sieve. Add alkaline water into pandan juice. Set aside.
In another bowl, add rice flour and tapioca flour. Slowly pour in the pandan juice mixture while stirring it consistently till well blended. Add in syrup.
Cook the flour mixture on low fire till slightly thickened. Remove from heat and pour into little teacups. Steam on oh high fire for 15 minutes. Take the kuih out immediately. Leave it cool for at least 6 hours before removing the kuih from the little teacups.
Serve with fresh grated coconut.