Palm Sugar Rice Cakes (kueh Kosui)

Palm Sugar Rice Cakes, also known as Kueh Kosui, are a popular Peranakan dessert made with palm sugar and rice flour. These sweet and chewy cakes are often enjoyed as a teatime snack or dessert.

Palm Sugar Rice Cakes (kueh Kosui)

Ingredients

  • 200g rice flour
  • 150g palm sugar, finely chopped
  • 300ml water
  • 1 pandan leaf, knotted
  • 1/4 tsp salt
  • 50g grated coconut, steamed with a pinch of salt

Instructions

  1. In a saucepan, combine water, pandan leaf, and palm sugar. Bring to a boil and stir until the palm sugar is fully dissolved. Strain the mixture and set aside to cool.
  2. In a large bowl, mix the rice flour and salt. Gradually pour in the cooled palm sugar syrup while stirring continuously to form a smooth batter.
  3. Pour the batter into small heatproof bowls or cups, and steam over high heat for 10-12 minutes until set.
  4. Once cooked, remove the rice cakes from the steamer and let them cool slightly before unmolding.
  5. Serve the rice cakes with a sprinkle of grated coconut on top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
35g
Fat
1g
Protein
1g

Supplies

Saucepan Steamer Heatproof bowls or cups

Tools

Knife Grater

Serving suggestions

These palm sugar rice cakes are best enjoyed with a hot cup of tea or coffee.

Tips & tricks

For a richer flavor, you can use freshly squeezed coconut milk instead of water when making the palm sugar syrup.

Cost

$5