Pandan Rice Cakes With Coconut (kuih Kosui)
Pandan Rice Cakes with Coconut, also known as Kuih Kosui, are a popular Malaysian sweet treat. These soft and chewy cakes are infused with the fragrant aroma of pandan leaves and coated with freshly grated coconut.
Ingredients
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1 cup water
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 6 pandan leaves, knotted
- 1 cup freshly grated coconut
Instructions
- In a bowl, mix the rice flour and tapioca flour.
- In a saucepan, combine water, coconut milk, sugar, salt, and pandan leaves. Bring to a simmer until the sugar dissolves.
- Slowly pour the hot liquid mixture into the flour mixture, stirring constantly until a smooth batter forms.
- Pour the batter into small cupcake molds and steam for 10-12 minutes until set.
- Once cooled, remove the rice cakes from the molds and roll them in freshly grated coconut.
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
- 25g
- Fat
- 5g
- Protein
- 2g
Supplies
Steamer Cupcake molds
Tools
Mixing bowl Saucepan
Serving suggestions
Serve the Pandan Rice Cakes with Coconut as a delightful snack or dessert alongside a cup of hot tea or coffee.
Tips & tricks
For an extra burst of flavor, you can add a few drops of pandan essence to the batter if fresh pandan leaves are not available.
Cost
$5