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I would like to introduce you to a new intern/contributor, my fellow Penangite Ho Siew Loon. Siew Loon is introduced through a mutual friend and is passionate about preserving and sharing the beautiful Nyonya cuisine; she is also a fantastic Nyonya kuih maker and an experienced baker (she makes a mean layer cake!)—an area I am not particularly strong at. Please welcome Siew Loon to Nyonya Food and kindly leave her your warm comments! Thanks.
Thank you Rasa Malaysia for giving me the opportunity to be a guest writer on this wonderful blog.
Growing up in Penang where there is a strong Nyonya presence till today, nyonya kuih is a sweet delicacy that would always have a special place in my heart. It comes in different shapes, textures and colors. One of my favorite is the kuih kosui…
Kuih kosui is a saucer shaped rice cake flavored with pandan (screwpine leaves) juice. A lot of pandan is used to bring out the aroma of this kuih. A good kuih kosui is rich in pandan aroma and have a springy and soft texture. It is best eaten with freshly grated coconut.
(Click on Page 2 for Kuih Kosui Recipe)
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Wow this looks absolutely delcious. The more I get invovled within the bloggin community and learning about these absolutely unique treats/recipes it just further intriguges me about food. Thanks for sharing this!
My pleasure!
This looks so yummy…! It makes me miss those varieties of kuih from South East Asia…!
Is there another type of kuih kosui that’s brown in colour too? Grandma used to make that a lot and the presence of pandan was rather distinct too though it’s brown in colour….I thought this look like kuih lompang or are they the same thing? Cheers!
Hi! Yes, there is the brown color version as well which is made of brown sugar. Pandan leaves are added when making the syrup to give the sweet aroma. Kuih lompang is the same as kuih kosui.
taste wise, kuih lompang and kuih kasui are the same..but, i think malay called the one in small cup version with hole in the middle stuffed with coconut as kuih lompang..kuih kasui is usually made in ‘loyang’, cut into square/ diamond shape and sprinkle with grated coconut on top..
Your kuih kosui looks wonderful! I love anything with pandan flavor. :) I wonder if there’s anything that can replace the alkaline water?
Hi Mandy, you can omit the alkaline water. It is just that you will not be able to get the shining and striking green color. You can add 1Tbsp of tapioca flour in order to enhance the springy texture as without alkaline water it won’t be so springy.
Such an elegant kuih. The little cup shape is so lovely and the recipe seems simple and straightforward. I’ll be sure to try these.
Enjoy….
In the Philipines, we call it kuchinta; best with fresh greated coconut with little sugar.
Delicious looking kuih kosui. Never able to make it as nice as yours. Ends up buying from a stall which i regularly patronize in Penang. Its inside the market (stall selling eggs..hahaha) opposite Super Tanker Food Center in penang. Looks exactly like yours….
Can I use tapioca starch instead of tapioca flour for the kuih kosui recipe?
Yes. Tapioca flour is the same as tapioca starch.
Can someone tell me if I can use pandan extract instead of the leaves and what would the quantity be? I live in Melbourne and cannot find pandan leaves but I found a tiny little bottle of extract.
I’d love to try anything pandan but I don’t know how to use this little bottle of green gold!!
Help!
You can use 2 tsp of pandan extract instead of pandan juice but the taste and color would be slightly different.
Interesting little green wonders you have there! I’m a bigger fan of the gula melaka brown variety. I think this is a novel option that’s on my to-try list!
Is this the Penang version?
Yum, yum yum, not a great cook, but love all these nonya dishes. Hey, all you ladies out there – better learn from your mums & grandmas b4 it’s too late. I never learnt anything from my mum, and it’s too late now. All I can do is drool over any sites that have nonya dishes, how sad. I buy from the nonya stalls when I am home for holidays. Looks delicious!
Hello there, thank you for this great recipe! Looks simple enough :)
What is the brand of alkaline/lye you are using? Can I substitute this with baking soda? Sorry for the silly questions, I’m a newbie at this.
The brand that is from Wan Cheong Kee & Co but any brand is fine. Happy trying!
Can you substitute Pandan Leaves with Pandan flavoring? Will it turn out green? or can food coloring be used?
Can , but the color and taste will not be as nice. Just add 2tsp of pandan essence to the water. Try to use pandan leaves if you can.
I love how you present this clean and simple. This is definitely in my “to try list.”
Thanks for sharing this recipe.
Thanks, Lina.
Jennifer, you can get pandan leaves at Footscray. I used to live in Melbourne and i used to buy them and extract the juice and freeze it for when I need it.
Can you please also add measurement in milimeter (ml) , liter (l), kilograms (kg), grams (g). I have never use oz before, really want to try out your recipe, hoping you will always add this measurement too. Thanks.
You can use the Converter “CULIVERTER” tool on the right sidebar. It can convert all the measurement for you.
Hi
Your picture looks so tempting but am not sure how to get the lye water. If possible could you show a picture of this brand of lye water you mentioned. What kind of mould did you use? My apologies and thanks in advance, am a new cook at this.
Where are you residing? If you are in Asia, you can get it from any sundry or grocery shop. If you are in other parts of of the world, you can get it in Chinatown shops or Vietnamese shops.
Where can I find Pandan leaves in the United States? I live in CA.
You can get them at Asian stores at the frozen food section.
Help, If anyone know of text book published in Malaysia for “home sciences” (in English)
or science rumah tangga (in Malay) with many wonderful Malaysian recipe??? I used the text book in high school in the 70′s. Please tell me where to order or if you post me one, I would gladly cover your expenses. My favourite ones are from Form 1. These has lots of local kuih muih. I read Malays, Chinese, and French.
Hi Siew Loon,
Another little gem! Will go and look for the tiny bowls to try out this recipe.
Do you happen to have Kuih Talam recipe as well? I love the harmony of the 2 layers. My favourite was from the Nyonya Kueh stall in a SS2 coffee shop : )
How many teacups do you need?
Thanks.
Superfine flour is cake flour which is a low protein all purpose flour. It helps to turn out a whiter bun that is also softer and has a fine texture. You can substitute with all purpose flour.
About 35. Depends on the size of your teacups.
Is there any change of the layer cake recipe. I am glad to find yr recipe. It is a gem for oversea. Making for my grandchildren who is NZ. Many thanks. lg
Rowan,
If you are in somewhere near Los Angeles, you can find fresh pandan leaves selling year round in Superstore Supermarket on Rosemead Blvd, El Monte.
looks interesting…we have a similar recipe here in the philippines it’s called kutsinta….only it is red in color…ill try this…what is your substiture for tapioca flour??? in case i cant find it here…i have pandan leaves in my backyard..have to try it
we have a version here in Sarawak called kuih cangkeh, which is green on top and brown at the bottom. Do you happen to have this recipe? Or it is the same as kuih ko swee? thanks!
I got a question….. What is the different between kuih lompang and kuih kosui?
Hi!
Thank you for this wonderful recipe, I have tried and it came out perfectly but was having problem while thickening the mixture, not sure when to off fire. Can you please tell me roughly how long to cook?
Thank you very much.
CW
Turn off the fire when it starts to thicken. It will take about 10 minutes on slow fire.
Thank you very much.
CW
Hi, would like to ask. when you said 12-15 pandan leaves means? 12-15 pieces of it?
Yes, you are right. 12-15 long leaves.
I’ve tried your kosui recipe and it turn out to be fantastic..the texture and the flavour everything..thank you so much…its the best kosui i’ve ever made….my family and friends love it so much…
Hi,
Is lye water an essential ingredient to have this little gem turn out fantastic ?
I live out in Northern California and I cannot seem to find this ingredient. thanks !
Yes, you need lye water. You can get it at Chinese grocery stores, Ranch 99.
Thanks ! By the way what is lye water in Mandarin ? Dont think the folks at Ranch 99 will understand the term “lye” water if I ask them.
If you omit Lye water, you will not be able to get the springy texture.
Hi!
Thanks alot for sharing the recipe!
I just tried making some this morning for the first time and sadly was a failure.
I am not sure why my kuih turned out very mushy inside even though I had let it set for more than 6hours. I do not know why there were lumps after I put the batter on slow fire to thicken. I had to keep stirring the thickened batter with a little whisk to loosen the lumps. Should i stir the batter when we re trying to thicken the batter or just leave it on stove?
I then steam it on a cake tin as I did not have any tea cups or small molds to use. By the way, is there a need to grease the teacups or whatever container I use to steam the kuih batter?
Lastly, after cooling, the kuih had an earthquake look ie cracks all over. Cutting it was a problem because the kuih was mushy and sticks to the knife.
Can you help to advice where did I go wrong? By the way, I did not have lye water and used 1tbsp tapioca flour instead.
Thank you!
You need lye water to make this kuih.
Hi I follow every ingredients and method. Is it normal to see lumps while cooking the thickener?
Tks for your help!
Just wondering, how many ml of pandan juice do we need to put into the flour? Thank you. Love your blog by the way :)