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Kuih Kosui

Ingredients:

  • 100 g Erawan / Gajah Brand Rice Flour
  • 50 g Cap Kapal ABC Tapioca Starch
  • 180 g Castor Sugar
  • 6-8 Pandan Leaves
  • 1 teaspoon Lye Water
  • 160 g Grated Coconut
  • ½ teaspoon Salt

Steps:

  • Mix 50g Kapal ABC Brand Tapioca Starch with 100g Erawan / Gajah Brand Rice Flour. Sieve. Add 380ml water.
  • Grind pandan leaves with 150ml water to obtain juice. Add 1 teaspoon Iye water and 180g castor sugar. Stir well.
  • Mix mixtures of steps (1) and (2) and strain. Stir over medium heat for about 2 minutes.
  • Pour batter into moulds. Steam for 20 minutes.
  • Take moulds from steamer. Let cool and remove cooked cake from moulds.
  • Serve with grated coconut.

Kuih Kohsui using Brown Sugar

  • Replace above Step 2 with:- Heat 40g Star Brand Brown Sugar, 140g castor sugar, 150ml water, 2 pandan leaves (optional) and 1 teaspoon Iye water until sugar fully dissolves.

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OUR COMPANY

Over 80 years of experience

Our presence in Malaysia dates back to 1989 when the company was incorporated as a private limited company to produce rice flour for domestic demand. We are affiliated to Thailand-based Cho Heng Rice Vermicelli Factory Co., Ltd. having 80 years of expertise in flour, starch, and vermicelli manufacturing.