Updated: Oct 9
Introducing Pandan Liquid Extract - 1000grams
Kuih kosui, also known as kuih lompang, is a traditional Malaysian kuih from Peranakan cuisine. The kuih is a steamed rice cake made with tapioca flour and rice flour flavoured with palm sugar and Pandan, and eaten with grated coconut. It bears resemblance to the Burmese Mont kywe the and Filipino Kutsinta.
Pandan fans out there are going to love this! And remember to check out our new Pandan Liquid Extract 1000g. Nigella Lawson has proclaimed Pandan as a hot new food trend, and many are discovering this humble plant's beautiful fragrance and benefits. In this extract, one teaspoon of concentrated essence is extracted from seven pieces of Pandan leaves.
Recipe for Pandan Kueh Kaswi
*2 cups all purpose flour *1 cup tapioca starch *1 cup sugar *3 cups water *1 tbsp @my.blue.tea Pandan leaf powder OR
Tip: To get a darker green colour, you can steep Pandan powder
in hot water and sieve 2x (optional) to remove the residue which is just bits of extra fibres from the pandan leaf.
*1-2 tspn @my.blue.tea Pandan leaf liquid (For natural green colour)
To coat: *1/2 cup grated coconut *1 tb salt
Scroll through the photos for all the yummy Pandan Powder and Pandan Liquid food you can create! Our amazing chefs have made (1) Pandan Roti Jala with our Meat Curry base Chicken Curry (2) Pandan Marie Biscuit (3) Pandan Popiah Snowy (using wonton skins) and (4) Pandan Hup Seng Layered cake (Hup Seng is a cream cracker similar to Jacobs).
1. Preparation. Grease/line a loaf pan. Heat up a steamer. Add 1/2 tsp salt into shredded coconut and put on a steaming tray/plate.
2. Combine flour, rice flour and tapioca flour together with water. Stir until it becomes a slurry. Sieve to remove all lumps. Add Pandan Liquid into slurry and simmer in low heat until slurry thickens into a thick batter.
3. Pour batter into mould. Put the batter and shredded coconut into steamer. Steam for 25 mins in medium high heat.
4. Remove and cool completely and spread the shredded coconut to serve.
(1) The kuih should be cooked when all the batter turns darker green and does not stick to your skewer.
(2) Traditionally it's Kuih Kosui with Gula Melaka i.e. Palm Sugar and the batter is usually steamed in small Chinese cups, and the cakes are traditionally served topped with freshly grated coconut.
Why not try these gorgeous drinks to accompany you whilst enjoying your Pandan Kaswi?
Perfect with a cup of Durian Espresso Latte (+ Ice Cream added for fun!) or Pandan Latte + Espresso or Coffee with Coconut Milk (using our dehydrated coconut milk as the "creamer milk"). Enjoy!
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