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Kuih Kosui
Pencuci Mulut • Malaysia
How to Make Kuih Kosui (Traditional & Healthy Version)
Kuih Kosui is a beloved traditional Malaysian dessert that has charmed generations with its soft, bouncy texture and rich coconut aroma. Originating from the multicultural Malay communities, Kuih Kosui is a staple at local markets and festive gatherings, celebrated for its simplicity and irresistible taste. This classic kuih uses local ingredients such as gula Melaka (palm sugar), pandan leaves, and santan (coconut milk), making it a quintessential representation of Malaysia’s vibrant food heritage. Characterized by its glossy, bite-sized appearance and distinctive pandan flavor, Kuih Kosui is steamed rather than baked or fried, which preserves its delicate texture and natural nutritional value. The finishing touch of fresh, grated kelapa parut (coconut) adds a delightful contrast to the sweet, slightly chewy base. Perfect for breakfast, teatime, or as a guilt-free dessert, Kuih Kosui is a great choice for anyone seeking a light, authentic Malaysian treat that embodies local flavors and cultural traditions.
Bahan-bahan(untuk 4-5 pieces (approx. 100g) per serving)
- 1/3 cup (60g) Gula Melaka (Malaysian palm sugar, finely chopped)
- 1 cup (240ml) Air (water)
- 1/2 cup (65g) Tepung ubi kayu (tapioca flour)
- 1/4 cup (30g) Tepung gandum (all-purpose flour)
- 1/2 cup (120ml) Santan (coconut milk, light for healthier version)
- 2 pieces Pandan leaves (knotted)
- 1/8 tsp Garam (salt)
- 1/2 cup (40g) Kelapa parut (fresh grated coconut, steamed with pinch of salt)
- 1/4 tsp Baking powder (optional for fluffier texture) - pilihan
Arahan
- 1
Prepare the moulds by lightly greasing small cups or a shallow tray. Steam grated kelapa parut with a pinch of salt for 2 minutes and set aside.
5 minutes
Steaming the coconut helps it stay fresh and prevents spoilage.
- 2
In a small saucepan, combine gula Melaka, water, and pandan leaves. Heat gently until the sugar dissolves completely. Strain to remove pandan leaves.
5 minutes
Stir constantly to prevent the sugar from burning.
- 3
In a mixing bowl, whisk together tepung ubi kayu, tepung gandum, and salt. Gradually add in the strained gula Melaka syrup and santan, mixing until smooth and lump-free.
5 minutes
Sieve the batter for an extra silky texture.
- 4
If using, stir in baking powder for a fluffier kuih. Pour the batter into prepared moulds, filling them about 3/4 full.
2 minutes
Do not overfill to allow the kuih to rise slightly.
Kenapa hidangan ini sihat
This healthy Kuih Kosui recipe is steamed, not fried, and uses light santan to reduce saturated fat content. By relying on natural sweeteners and whole-food ingredients, it avoids unnecessary sugars and processed elements. The portion size is manageable for calorie-conscious eaters, and the inclusion of fresh coconut adds fiber, making it a heart-friendly choice for dessert lovers.
Kuih Kosui is made with minimal fat, relying on the natural sweetness of gula Melaka and the richness of santan. Tapioca flour provides easily digestible carbohydrates, while coconut adds dietary fiber and healthy fats. This dessert contains essential minerals like potassium and magnesium from palm sugar and offers a moderate amount of plant-based protein. With no artificial additives or heavy cream, Kuih Kosui is a nourishing choice for those seeking a light yet satisfying dessert.
Petua
- 💡Tip 1: Use fresh pandan leaves for a natural, vibrant green hue and aroma.
- 💡Tip 2: Always steam the grated coconut with salt to prevent it from spoiling quickly.
- 💡Tip 3: Sieve the batter to avoid lumps for a smoother, more appealing kuih.
Penyimpanan & hidangan
Store Kuih Kosui in an airtight container in the fridge for up to 2 days. For best texture, keep the grated coconut separate and roll before serving. Do not freeze, as this affects the kuih's chewy texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
