Nyonya kuih has a place in the heart of most Malaysians. There are many to choose from, with different shapes, textures, flavours and colours.
One particular favourite is kuih kosui, a saucer-shaped rice cake with a rich pandan aroma and a soft, springy texture. Best eaten with freshly grated coconut, it will remind you of the simpler days of childhood.
Ingredients
For the syrup:
- 285g sugar
- 475ml water
For the pandan juice:
- 12-15 pandan leaves
- 620ml water
- 1 tablespoon lye water (kansui)
For the batter:
- 170g rice flour
- 55g tapioca flour
Method
- To make the syrup, melt the sugar in water over low heat until it dissolves. Set aside to cool.
- Cut the pandan leaves into small pieces. Combine the leaves and water in an electric blender and blend for one to two minutes.
- Strain the pandan juice through a fine sieve. Add the lye water and set aside.
- In another bowl, add the rice flour and tapioca flour. Slowly pour in the pandan juice mixture while stirring. Add the syrup.
- Cook the flour mixture on low heat until slightly thickened. Remove from the heat and pour into little tea cups.
- Steam on high heat for 15 minutes, then remove from the steamer immediately.
- Leave to cool for at least six hours at room temperature before removing the kuih from the teacups.
- Serve with freshly grated coconut.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.