← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 150 g gula melaka (palm sugar), chopped
• 2 tbsp Sugar
• 400 ml Water, divided
• 1 Pandan leaves, knotted
• 60 g Rice flour
• 60 g Tapioca starch
• ½ tsp alkaline (lye) water
• 100 g freshly grated coconut
• ¼ tsp Salt

Method

1. Simmer the palm sugar, sugar, pandan and 200 ml of the water over low heat until the sugar melts. Strain and cool for 15 min.
2. Whisk the rice flour and tapioca with the remaining 200 ml water, then whisk in the warm syrup and the lye water until smooth and lump-free.
3. Grease small cups or a 15 cm tin. Pour in the batter and steam over medium heat, about 15 min for small cups or 25 min for a tin, until set and glossy with no liquid centre.
4. Cool completely for at least 3 hours. Meanwhile mix the coconut with the salt and steam it for 5 min so it keeps longer.
5. Unmould or cut into pieces with an oiled knife and roll them in the salted coconut.

Tips

• The lye water gives kosui its signature bouncy chew; measure it carefully, as too much tastes bitter.
• For pandan kosui, replace half the water with strained pandan juice and use white sugar.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today MyKitchen101en Seasaltwithfood