Food & Drink Magazine

Kuih Kosui (Asian Rice Cakes with Screwpine Leaves Flavour)

By Awayofmind
Kuih Kosui (Asian Rice Cakes with Screwpine Leaves Flavour)
Today I'm thinking of clearing the left over grated coconut I had for making Ondeh Ondeh. My family members and I love Asian snack very much. What I can think of is making these Kuih Kosui or Asian Rice Cakes to go with the grated coconut! 

As usual, my Kuih Kosui is without alkaline water. This round I'm using pandan paste (Screwpine leaves paste) If you like chewy Asian kuehs, this is one of it that you will enjoy too. 

Kuih Kosui (Asian Rice Cakes with Screwpine Leaves Flavour)
Kuih Kosui (Asian Rice Cakes with Screwpine Leaves Flavour)
Kuih Kosui (Asian Rice Cakes with Screwpine Leaves Flavour)
Kuih Kosui (Asian Rice Cakes with Screwpine Leaves Flavour)
Reference to Table for 2...or more with changes

Yield: 8 pieces

67g rice flour
33g tapioca starch
100g sugar
300ml water
1/2 tsp pandan paste
some freshly grated coconut with salt

Method:

1. In a small saucepan, add rice flour, tapioca starch, sugar, water and the pandan paste. Stir the mixture well with a whisk, place the saucepan on medium heat, keep stirring using a spatula until the liquid start thickening. (You can see there is translucent paste stick on the spatula) remove the saucepan from heat.2. Heat up the steamer with 8 empty teacups sitting in the steamer, when the water start boiling, reduce the heat to medium. Using a ladle scoop some mixture into the 8 teacups. Cover the steamer and let it cook for 10-15 mins. 3. Let the Kuih Kosui cool down completely before dislodge it from the teacups. Serve it together with grated coconut. 

You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

Magazine