Malaysian Recipe for Kuih Kosui or Malay Steamed Rice Pudding

INGREDIENTS

• 70g rice flour
• 30g green bean flour
• 200ml water
  
  Ingredients for Pandan Syrup
  
• 120g sugar
• 100ml water
• 2 pandan leaves (knotted)
• 3 tbsp pandan paste (or use juice from 5 pandan leaves)
  
  Ingredients for Brown Sugar Syrup
  
• 50g sugar
• 70g palm sugar
• 100ml water
• 1/2 tsp alkaline or lyre water
• 150g freshly grated coconut (white part only)
• 1/4 tsp salt (or to taste)

NOTE: If you cannot find freshly grated coconut then semi-sweetened desiccated coconut can be subsituted although I find the texture and taste to be less surperior. I have found freshly grated coconut in packages (sold as frozen but works fine after thawing) in the freezer section of Asian grocery stores.

However, if you choose to use semi-sweetened desiccated coconut instead, you can do the following which works almost the same. Pour about 1/2 cup of the coconut into a bowl, add in about 2 tbsp of water and a sprinkle of salt. Put the bowl into the microwave and microwave for about 30 secs. Take out and mix everything well. You should get almost the same consistency as freshly grated ones.

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Version Two:

• 150g rice flour
• 50g green bean flour
• 280ml coconut milk
• 1/4 tsp alkaline water
• 1/4 tsp salt
• 150g palm sugar or brown sugar
• 100g superfine sugar
• 336ml water
• 2 pandan leaves

• Mix rice flour and green bean flour with 200ml water
• Leave to soak for at least 1 to 2 hours
• How to make Pandan Syrup: Boil the sugar, water and pandan leaves in a pot
• Stir to dissolve sugar
• Cool and add the pandan juice or paste
• Stir well
• How to make Brown Sugar Syrup: Boil the sugar, palm sugar and water in a pot
• Stir to dissolve sugar
• Cool before use
• In large mixing bowl, combine the flour mixture, cooled syrup and alkaline water
• Stir to a smooth consistency
• Strain mixture and add enough water to get about 480ml batter
• Prepare steamer to heat kosui moulds or use any small shallow cups or ramekins for 5 mins
• Stir the batter well before pouring into the heated cups
• Cover steamer and steam over high heat for 10 mins
• Allow kuih to cool down completely before removing from cup
• Serve with grated coconut that has been mixed with salt
  
  Version Two:
• In a pot, boil the following palm sugar, sugar, 336ml water and 2 pandan leaves till everything dissolves
• In a mixing bowl, combine the rice flour, green bean flour, salt, coconut milk and alkaline water
• Mix well till everything is incorporated
• Add in the cooled sugar syrup into the flour batch
• Stir well to form a liquidy batter
• Pour the batter into hot ramkins and steam in steamer for about 15 mins or till set
• Serve with grated coconut

Alkaline water or lyre water will give this kuih a nice and solid texture and should not be omitted from this recipe. A perfect kuih kosui will have a slight depression in the centre. (see picture beside)

There's a neat trick to making the depression and this is mine. I would steam the tray up first (use a 6 hole-mini-muffin tray) in the steamer first. Once it gets hot enough, pour the batter into each of the holes. It should form the depression.

See all our Free Malaysian Recipes Enjoy this free Malay dessert recipe for making kuih kosui or malay steamed rice pudding dessert malayan style. There's over 100 more asian food recipes on our main site for you to try.

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