Here's How To Make Pandan Kuih Kosui With 5 Ingredients You Already Have At Home

From international foods like Kimchi Fried Rice, Japanese Cheesecake to Dalgona Coffee, the list just goes on. But let’s admit, there are days we miss the traditional Nyonya flavours, right? Fret not, today we will be sharing a simple recipe to make a sweet delicacy that has a special place in everyone’s heart – Pandan Kuih Kosui.

Make This Pandan Kuih Kosui With Only 5 Ingredients

Rooted deep within our heritage, the Peranakan culture perfectly blends both the Chinese and Malay traditions. One of the best things that we earned from this, is undoubtedly the food itself. While Nyonya food requires quite a work and experience to master, here is a quick and simple Nyonya kuih recipe that we are excited to share! Soft, chewy, rich and flavourful, here is how you make Pandan Kuih Kosui at home.

Ingredients:

100g all-purpose flour
70g tapioca flour
125g fine sugar
350ml pandan juice (30g pandan + 350ml water)
70g coconut shreds

Directions:

Step 1: Add all-purpose flour, tapioca flour, fine sugar and pandan juice in a bowl and mix well. Strain the mixture through a fine sieve to prevent any lumps.

Step 2: Warm up the little teacups or bowl before adding the mixture.

Step 3: Pour the mixture into the teacup or bowl until 70% full.

Step 4: Prepare a steamer and turn the heat to high. Steam for 20 minutes and open the cap every 5 minutes.

Step 5: While waiting, prepare fresh coconut shreds and add half teaspoon of salt. Steam for 5 minutes.

Step 6: Remove from heat and put aside to cool. Once cooled, top with steamed coconut shreds and it’s done!

Make It Into Any Shape You Like

Would you believe us if we say this recipe takes less than 30 minutes to make? As simple as it is, you can also steam this in a flat baking pan. Once it is cooled, cut into small square shapes and make it round. Then cover it will coconut shreds! Whatever shape or colour you like, we hope you liked this recipe! Wash your hands with soap before you start and stay safe! Let us know how your Kuih turned out and see you in the next post!

Recipe from Pl Teoh

This article is written by Joe Sin Lim.

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