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Ingredients
- Yields 10-14 pieces
batter:
70 g rice flour
30 g green pea flour
200 ml water
syrup:
240 g sugar
200 ml water
2 pandan leaves
80 g golden pumpkin
1 ½ tbsp pandan extract (if you do not have pandan leaves, 1 teaspoon of pandanextract may be used, but lessen the quantity of water by one teaspoon too.)
150 g grated coconut (white part only)
¼ tsp salt
Toothsome Pandan and Pumpkin Kueh Kosui
These soft and bouncy dimpled kueh are naturally coloured and flavoured with pandan, pumpkin and topped with salted coconut, making them a moreish treat.The rough and smooth textures makes this a delight in the mouth and will definitely have you reaching for just one more (especially one of a different color –got to try them all!). If you don’t have the appropriate mould, simply use your muffin tray and fill it to the midway point to make bigger kuehs.
- Easy
- 15 min
- 20 min
- 10 min
- 4 steps
- 11 Ingredients
- Easy
- 4 steps
- 11 Ingredients
- 15 min
- 20 min
- 10 min
Instructions
-
Make the batter
- Mix the flours and whisk in the water gradually.
- Leave to rest while you prepare the other items.
-
Prepare the syrup
- Place the sugar, water and knotted pandan into a medium pot, and bring to a gentle boil.
- Stir till the sugar dissolves.
- Allow to cool for 15 minutes. Discard the pandan leaves, and divide the mixture into two jugs.
-
Make the Pumpkin Paste & Pandan Batters
- Peel and cube the pumpkin, then place in heatproof dish, cover and microwave on medium heat for 8-10 minutes, until tender.
- Cool and mash the pumpkin into a smooth paste.
- Mix the pumpkin paste into one of the jugs and stir well.
- In the other jug, add in the pandan extract and stir well.
| You may change the colour of the kosui substituting the pumpkin with purple sweet potatoes or red beetroot.
| Brown kosui can also be made by substituting the white sugar with dark brown sugar, or gula melaka.
-
Steam the kueh
- Heat small tea cups or mouldsfor 5 minutes in the steamer.
- Stir the batter well before pouring the kosui into the cups or moulds.
- Steam on high heat for 10 minutes.
Arrange and Serve
Allow the kosuit o cool fully before gently removing from the cups with a small plastic spatula. Mix grated coconut with salt and toss well, then place a teaspoon in the middle of each dimple and serve.
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Ingredients
- Yields 10-14 pieces
-
batter:
70 g rice flour
-
30 g green pea flour
-
200 ml water
-
syrup:
240 g sugar
-
200 ml water
-
2 pandan leaves
-
80 g golden pumpkin
-
1 ½ tbsp pandan extract (if you do not have pandan leaves, 1 teaspoon of pandanextract may be used, but lessen the quantity of water by one teaspoon too.)
-
150 g grated coconut (white part only)
-
¼ tsp salt
Nutrition
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