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
Recipe Courtesy of
Asian Food Network

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

  1. Make the batter

    • Mix the flours and whisk in the water gradually.
    • Leave to rest while you prepare the other items.


  2. 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.


  3. 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.

    Make the Pumpkin Paste & Pandan Batters


  4. 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.
    Steam the kueh


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.

Arrange 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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