KUEH KO SUI

INGREDIENTS

Bake King Plain Flour

75g

Tapioca Flour

150g

Water

300ml

Gula Melaka

250g

Pandan Leaves

3-4 pcs

Water

350ml

Salt

1/2 tsp

Bake King Alkaline Water

1 tsp

Bake King Dessicated Coconut For topping

KUEH KO SUI

Boil the gula melaka, pandan leaves and 350ml of water together.

Mix the plain flour, tapioca flour and 300ml of water together and combine thoroughly.

Strain the gula melaka mixture and pour into the flour mixture and mix well.

Add salt and alkaline water to the mixture.

Pour into Kueh Kosui or round aluminium moulds.

Steam for 10-12 minutes.

Cool and coat the kueh with dessicated coconut all over and serve.

RETAIL STORE
Blk 10 Haig Rd #01-363/365, Singapore 430010,
Tel: (65) 67428388, Fax: (65) 67427545

OPENING HOURS
Hours: Mon- Sat:9am to 9pm Sun 9am -6pm

Join Us