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.

Pandan Rice Cakes With Coconut (kuih Kosui)

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

  1. In a bowl, mix the rice flour and tapioca flour.
  2. In a saucepan, combine water, coconut milk, sugar, salt, and pandan leaves. Bring to a simmer until the sugar dissolves.
  3. Slowly pour the hot liquid mixture into the flour mixture, stirring constantly until a smooth batter forms.
  4. Pour the batter into small cupcake molds and steam for 10-12 minutes until set.
  5. 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