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.
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
- 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.
- 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.
- Pour the batter into small heatproof bowls or cups, and steam over high heat for 10-12 minutes until set.
- Once cooked, remove the rice cakes from the steamer and let them cool slightly before unmolding.
- 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