Kuih Kosui or ko swee or 卡穗糕 or kuih Kaswi is a type of nonya cakes steamed in small Chinese tea cups. Whisk the egg yolks and sugar untl very thick and stir in … Rasanya pun seolah-olah kuih lompang. The family loves the softness of the kueh though. … Top with grated coconut before serving. Simple for first timers. The abundance of pandan leaves in backyard gardens led to many recipes – both savoury and sweet – using this natural flavouring agent. It was usually served with freshly grated coconuts. Do not overcook until batter is too thick. 6. She experimented with the recipe and finally found the right amount of ingredients that work. (Trust me. #2: Dalam bekas yang besar, masukkan air gula dan baki air tadi bersama dengan bahan -bahan yang lain.Kacau sebati dan barulah dimasukkan air kapur yang telah dicampur air. Ingredients for lower level ( Glutinous Rice): 200g Glutinous rice. Your email address will not be published. Kuih Kosui is a saucer-shaped rice cake that is flavoured with either pandan (screwpine leaves) juice or gula melaka (palm sugar). Hi Happy flour, when I saw kuih kosui recipe on your blog, my husband and I were very excited as both of us like kuih kosui a lot but difficult to find nice ones. Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut milk.. 1st time steamed on medium fire coz concerned with bubbles if too high fire. This kueh kosui recipe is not only the easiest to do but will result in a super wobbly kueh kosui which is a textural delight. 250ml coconut milk (liquid/cair) 1/2 tbsp fine sugar Do I need to leave it overnight to set? Please advise. Just leave it on the kitchen top overnight and it will firm up nicely. Sharon’s recipe calls for high heat steaming which is what you did. Steam for about 10–12 minutes. Step 1: Add all-purpose flour, tapioca flour, fine sugar and pandan juice in a bowl and … It is also spelled Kuih Kosui. 2 Tbsp Alkaline water A lot of pandan is used to bring out the aroma of this kuih. Kalau kuih lompang, kelapa parut diletak di atas sahaja ala ala topi jer. i tried this recipe earlier today but it turned out very firm/ hard and chewy. Add in cooled syrup and blend well to form a batter. The top layer is white from the coconut milk and rice flour while the bottom layer is coloured by the pandan. I'd made these together with Onde Onde last weekend because they share a common final procedure, i.e. Not sure what went wrong. 6 Pandan leaves knotted, Group B In addition, do i definitely need to leave it overnight? Do not overcook until batter is too thick. There is another variation that uses gula melaka (palm sugar) that is equally as good. Register and Login to Save your Recipes, Shop and more. Kuih kosui is a saucer shaped rice cake flavored with pandan (screwpine leaves) juice. Add hot gula melaka syrup directly to the flour while stirring continuously. 5. https://blessedhomemaker.blogspot.com/2011/10/kuih-kosui.html Leave to cool completely. Steam the grated coconut with pandan leaves for 10mins and add 1/2 tsp salt to it. I am trying the oven now to continue cooking. Thanks! Tekstur kuih kaswi ini tak terlalu keras dan masih bergoyang, menandakan kuih kaswi lembut sedang elok sahaja.Sila rujuk bahagian TIPS untuk penyediaan kuih … Kuih Kaswi Pandan is a traditional Malaysian/Indonesian delicacy. Start Cooking × Ingredients . Steam for 30mins. Sep 23, 2017 - Kuih Kosui are little steamed rice cakes with a fudge-like texture, characterised by the wonderful aroma and flavours of gula melaka. Cara-cara penyediaan resepi kuih kaswi bergoyang ini : #1: Daripada 5 cawan air , panaskan sekejap 2 cawan air untuk larutkan gula dan gula perang.Bila semua dah larut,tapis dan sejukkan. Your email address will not be published. Strain the syrup and leave aside to cool for 10–15 minutes. Maybe I didn’t mix the liquid and flour enough. Oil square pan I chose Amy Beh's as my reference. You are here:Home» Asian Delight» Kuih KosuiKuih KosuiThis Kuih Kosui is a very popular Asian snack and have been made by quite a number of bloggers recently. Alternatively, you can heat up resultant batter in a waterbath till it reaches 75C. It was usually served with freshly grated coconuts. Many recipes on the internet show that you need to slowly cook the slurry over a double boiler. Hi Dr Leslie, can I reduce the taipoca flour to 200g and increase the plain flour to 70gm to make it less chewy? It should thicken up a little. Cook the batter over a gentle heat until just slightly thick. Yes, the recipe works, doesn’t it? To serve; remove the kuih from the cups and coat with grated coconut. Plain flour In fact i saw many bubbles surfacing once i poured the hot mixture in. Sharon’s instructions was to steam at high heat. Hi! Saved by Wendy Lee. The most divine kueh koswee I’ve ever had! Do u know why this is the case? Prepare Batter. Can you clarify? After 1 hr still v wet and threw away 1.5 glasses of water. Hi, should i cover the tin before steaming so that water will not enter when i am steaming? Same as caramel and coconut flavor, but without the sticky and much more chewy texture. 550 ml  Water, Group C Kuih Kosui or ko swee or 卡穗糕 or kuih Kaswi is a type of nonya cakes steamed in small Chinese tea cups. Sushi Files Being the naughty one, I replaced some of the rice flour with glutinous rice flour to get a more chewy texture and added a tablespoonful of santan powder to enhance the flavour of the gula melaka. This is ok, right? Some of our readers have better results steaming at high heat as per Sharon’s instructions. Resource about all the sushi fish! Hi, I tried your recipe today and followed the instructions very carefully, unfortunately after steaming for more than an hour it just won’t set. Email address * Reason for reporting * Description. Does anyone know? https://veronteokitchen.blogspot.com/2010/10/kuih-kosui-kueh-ko-swee.html Before I try out, may I know will the swee kueh mould too big? Meanwhile measure and sieve tapioca and plain flour Kosui recipe i learned how to make this kuih Kosui from my mom 's.. Mixed, add the cold water steaming, i poured the hot gula melaka palm! At a time but it will eventually dissolve aromatic coconut sugar but tasted uncooked, then have... The slurry over a bain marie which saves time and it is a traditional Chinese year! Very firm/ hard and chewy know will the swee kueh mould too big texture and sweetened by the aromatic sugar! 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