Steamy And Sweet: Singaporean Kuih Kosui Recipe

Kuih kosui is a popular Singaporean kueh (pronounced “kway”), a bite-sized snack enjoyed by people of all ages. This sweet and savory treat features a chewy glutinous rice exterior filled with a flavorful mung bean paste. It’s a versatile dish that can be enjoyed as a breakfast item, afternoon snack, or even a light dessert.

This guide will delve into the history and cultural significance of kuih kosui in Singapore, followed by a detailed recipe that’s easy to follow at home. We’ll also explore the nutritional value of this delightful snack and conclude with some frequently asked questions.

A Taste of Tradition: The History of Kuih Kosui in Singapore

Kuih is a broad term encompassing a wide variety of bite-sized snacks in Southeast Asian cuisine. Singapore, a melting pot of cultures, boasts a rich heritage of kuih varieties, each with its unique flavor and history. Kuih kosui is believed to have originated from China, where it was traditionally enjoyed during festive celebrations. Over time, the recipe made its way to Southeast Asia, adapting to local ingredients and preferences.

In Singapore, kuih kosui is often associated with peranakan cuisine, a unique blend of Chinese and Malay culinary traditions. Peranakans were descendants of early Chinese immigrants who married local Malays. Their cuisine reflects this heritage, incorporating elements from both cultures. Kuih kosui became a staple at peranakan tea parties and gatherings, served alongside other sweet and savory snacks.

Today, kuih kosui remains a beloved treat in Singapore. It’s readily available at hawker centers, wet markets, and even some cafes. While traditionally enjoyed as a snack, kuih kosui can also be found on dessert menus in some restaurants. Its versatility and delicious flavor continue to win hearts across generations.

Making Kuih Kosui at Home: A Step-by-Step Guide

Now that you’ve learned about the history and significance of kuih kosui, let’s get down to the fun part – making it yourself! This recipe yields around 20-25 kuih kosui, perfect for sharing with friends and family.

Ingredients:

For the glutinous rice dough:

2 cups glutinous rice flour

¾ cup boiling water

¼ cup warm water

2 tbsp vegetable oil

Pinch of salt

For the mung bean filling:

1 cup split mung beans

½ cup water

½ cup sugar

¼ tsp salt

2 tbsp peanut oil

Directions:

1. Prepare the mung bean filling:

Rinse the split mung beans thoroughly under running water.

In a pot, combine the rinsed mung beans with ½ cup of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the mung beans are softened and cooked through.

Drain the cooked mung beans and mash them using a mortar and pestle or a food processor until a coarse paste forms.

In a pan, heat the peanut oil over medium heat. Add the mashed mung beans, sugar, and salt. Stir-fry for 5-7 minutes, until the filling becomes thick and slightly dry. Set aside to cool.

2. Make the glutinous rice dough:

In a large bowl, combine the glutinous rice flour and salt.

Slowly add the boiling water to the flour, stirring continuously with a spatula until a crumbly dough forms. Be careful, as the boiling water will be hot.

Once the dough cools slightly, knead in the warm water and vegetable oil until you get a smooth and elastic dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

3. Assemble the kuih kosui:

Divide the glutinous rice dough into 20-25 equal portions. Roll each portion into a ball.

Flatten each ball into a thin disc. Place a teaspoon of the cooled mung bean filling in the center of the disc.

Pinch the edges of the dough to enclose the filling, forming a crescent-shaped pocket. Ensure the filling is completely sealed within the dough.

4. Cooking the kuih kosui:

Bring a pot of water to a boil. Gently drop the assembled kuih kosui into the boiling water.

Cook for 5-7 minutes, or until the kuih kosui floats to the surface. This indicates they are cooked through.

Remove the kuih kosui from the water using a slotted spoon and drain any excess water.

5. Serving: