Kuih Kosui Gula Melaka: Malaysia’s Traditional Indulgence

(Updated Version)

Ah, it's kuih-muih time again (EFFORTLESS MALAY DESSERTS: MADE SIMPLE) with Kuih Kosui Gula Melaka! This traditional Malaysian dessert is a sweet, steamed cake made from rice flour, coconut milk, and flavored with palm sugar (gula melaka). The result is a soft, chewy treat with a rich, caramel-like sweetness from the palm sugar, usually served in small, bite-sized pieces with a delightful, slightly sticky texture (PULUT INTI C;LASSIC). 

 

However, it's important to be aware of the impact of sugar and rice on health. Both can contribute to weight gain and obesity if consumed excessively. Sugar, especially from sugary foods and drinks, adds empty calories and can lead to weight gain and increased hunger. Similarly, rice, particularly white rice, is high in carbohydrates and can contribute to overeating due to its high glycemic index.

To enjoy Kuih Kosui Gula Melaka mindfully

Small Portions

A little goes a long way. Enjoying a small portion helps keep your diet balanced (WAJIK PULUT/GLUTINOUS RICE CAKES).

 

Moderation

Don’t overindulge. Moderation is key to maintaining health.

 

Avoid Excess Sugar

I didn’t add white sugar to the recipe, and you might want to avoid it as well. While palm sugar is a bit healthier due to its lower glycemic index and slightly more nutrients, it should still be used in moderation.

 

Freshness

Kuih Kosui doesn’t keep well due to the coconut milk, so it's best eaten fresh. Make small batches to avoid waste and overeating.

 

Steaming is a healthier cooking method compared to frying, making Kuih Kosui a lower-calorie option than fried kuih-muih. So, go ahead, make and indulge in Kuih Kosui Gula Melaka, but remember to do so mindfully.

 

Ready to make Kuih Kosui Gula Melaka at home? Here’s how you can do it:

Ingredients

1/2 cup gula Melaka (palm sugar)

1 1/2 cups water

3/4 cup all-purpose flour

1/2 cup tapioca flour

A few pandan leaves, knotted

Fresh grated coconut mixed with a pinch of salt

Method

Simmer the gula Melaka with pandan leaves and water until you have a thick syrup.

Remove from heat and let it cool slightly.

Sift the all-purpose flour and tapioca flour over the gula Melaka syrup.

Whisk until the mixture is smooth and free of lumps.

Pour into a steaming tray or individual molds.

Steam until cooked through.

Cut into pieces and roll in grated coconut before serving.