Comments on: Kuih Kosui http://nyonyafood.rasamalaysia.com/kuih-kosui/ Straits Chinese and Peranakan Recipes Fri, 13 Jan 2012 23:11:34 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Nyonya Food http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-2432 Nyonya Food Mon, 14 Nov 2011 07:15:56 +0000 http://nyonyafood.com/?p=404#comment-2432 You need lye water to make this kuih. You need lye water to make this kuih.

]]> By: Lynn http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-2424 Lynn Wed, 26 Oct 2011 08:47:08 +0000 http://nyonyafood.com/?p=404#comment-2424 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! 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!

]]> By: Nyonya Food http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-1707 Nyonya Food Thu, 31 Mar 2011 15:48:40 +0000 http://nyonyafood.com/?p=404#comment-1707 If you omit Lye water, you will not be able to get the springy texture. If you omit Lye water, you will not be able to get the springy texture.

]]> By: Sue http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-1659 Sue Thu, 27 Jan 2011 02:48:42 +0000 http://nyonyafood.com/?p=404#comment-1659 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. 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.

]]> By: Nyonya Food http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-1655 Nyonya Food Mon, 24 Jan 2011 06:40:49 +0000 http://nyonyafood.com/?p=404#comment-1655 Yes, you need lye water. You can get it at Chinese grocery stores, Ranch 99. Yes, you need lye water. You can get it at Chinese grocery stores, Ranch 99.

]]> By: Sue http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-1650 Sue Sun, 23 Jan 2011 06:36:00 +0000 http://nyonyafood.com/?p=404#comment-1650 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 ! 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 !

]]> By: Lily http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-1608 Lily Thu, 23 Dec 2010 17:53:20 +0000 http://nyonyafood.com/?p=404#comment-1608 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... 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…

]]> By: Nyonya Food http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-1565 Nyonya Food Sat, 23 Oct 2010 10:42:43 +0000 http://nyonyafood.com/?p=404#comment-1565 Yes, you are right. 12-15 long leaves. Yes, you are right. 12-15 long leaves.

]]> By: Yee http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-1563 Yee Sun, 17 Oct 2010 16:45:38 +0000 http://nyonyafood.com/?p=404#comment-1563 Hi, would like to ask. when you said 12-15 pandan leaves means? 12-15 pieces of it? Hi, would like to ask. when you said 12-15 pandan leaves means? 12-15 pieces of it?

]]> By: CW http://nyonyafood.rasamalaysia.com/kuih-kosui/comment-page-1/#comment-1554 CW Fri, 08 Oct 2010 00:04:08 +0000 http://nyonyafood.com/?p=404#comment-1554 Thank you very much. CW Thank you very much.

CW

]]>