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Saturday, October 20, 2007

Kueh Kesui

Kuih Kesui

Brown colored kuih is characterized by the use
of dark brown sugar and combination of flours, to achieve
a chewy effect, topped with grated coconut.



  • 150g palm sugar or gula melaka

  • 75g brown sugar

  • 75g coarse sugar

  • 200ml water (to cook with the sugars)

  • 1pc of screw pine leaf or pandan leaf (tie into a knot)


  • 300g wet rice flour

  • 2-1/2 tbsp sago flour

  • 1/4 tsp alkaline crystals dissolved with a bit of water

  • 250ml/2 cups of water


  • 230g grated coconut(remove the skin & mix with 1tsp of salt)


Prepare the steamer and boil for few minutes. Mix all the
sugars, water, screw pine leaf in a small saucepan till
dissolved. Remove from heat, strain and let it cool for a
while. Mix thoroughly all the flours, alkaline water, salt and water
in a separate bowl. Add the syrup ingredients gradually
into the flour mixture, stirring with a wooden spoon till
well mixed. Strain it.

Then pour into a baking tin and steam for 20 minutes in a
steamer that has been heated for 3 minutes. When cooked, cool
it over a tray of water, thereafter cut it up and serve with
the grated coconut mixed with a bit of salt.

Another option is to use small cups or molds (either a
porcelain or glazed clay). Steam the cups first for 3-5
minutes, fill them with mixture and steam over high heat
for 7-8 minutes. Cool and remove from cups, roll in
grated coconut before serving.


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