Kuih Kosui

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  • 380 ml water
  • 15 g CAP BINTANG Green Bean Starch
  • 45 g CAP KAPAL ABC Tapioca Starch
  • 40 g ERAWAN BRAND Blended Rice Flour
  • 100 g sugar
  • 1/2 tsp alkaline water (air abu)
  • 5 pieces pandanus leaves
  • 1 tsp salt
  • 40 g freshly grated coconut

Cooking Method

  • Prepare the steamer by boiling water at the lower part of the steamer.
  • Blend 130 ml of water with the pandanus leaves over high speed until well blended.
  • Sieve the mixture out and extract as much juice out of the pulp as possible. Mix in the alkaline water, sugar and salt.
  • Add in all types of flour and starches and stir well.
  • Followed by adding in 250 ml of boiled water and keep stirring until the mixture is lightly thickened
  • Prepare a steamer. Steam the empty tea cups for five minutes. Pour the mixture into the moulds and steam for another 10 minutes.
  • Set aside in room temperature for at least one hour until it is cool before taking them out from the tea cups.
  • Sprinkle the top of each kuih with freshly grated coconut before serving.