Kueh Kosui

A Batter mixture
- 275g tapioca flour
- 50g plain flour
- 1/2 tsp alkaline water (optional though better to have)
- 600ml water
B Gula Melaka mixture (typically pure gula melaka will melt slightly on storage in room temperature, generally pure one taste better, otherwise any type will do)
- 250 g gula melaka
- 50g sugar
 - 600ml water
- 3 pandan leaves


1. Mix all ingredients in (A) and filter into a pot
2. Boil part (B) until sugars dissolved.
3. Mix (A) & (B) together and heat under low flame till starchy, continuous stirring
4 Put into a square pan and steam for about 40~50 mins ( you can line the tray with cling paper for easy lifting after it cooled )
5 Put aside to cool and set for 4 hours ( once cooled can put in fridge until you wish to cut it up to serve).


This kuey can be served with or without grated coconut. If grated is preferred, steam grated coconut for about 5 minutes (some add pinch of salt into grated coconut ) and coat the kuey kosui in it. Again once coated, it can be left it fridge for a few days to eat.