Traditional Kuih Kosui – Original Nyonya Recipe
Original Nyonya Recipe. Are you wonder how original it is? This is my story.
In this thanksgiving season, to show my gratitude to someone who is very important in my life, whoÂ enlightened me in making kuih.Â I am writing this especially for my sifu (Nyonya Mama) who teached me to make my first Nyonya kuih.
When I was young, I love baking and cooking. I met a Baba Nyonya neighbour. Baba-Nyonya, also known as Peranakan Chinese. You may check with wikipedia if you want to know more.
She, the Nyonya mama , teached me lots of their traditional kuih recipes. These recipes are grandmother’s recipe.
However, some of them are not vegan/vegetarian. And I have to make some little adjustment to suit vegan and vegetarian.
By the way, this Traditional Kuih Kosui recipe is definitely Original Nyonya Recipe, which is eggless and suitable for vegan/vegetarian!
Vegan Kuih Kosui
Kuih Kosui (å¡ç©—ç³•), very popular in Malaysia and Singapore, is a kind of Nyonya kuih that using jaggery sugar or palm sugar. Malay friends spell it as Kuih Kaswi. Both are the same. This kuih is usually steamed in small Chinese teacups (as shown in photo), but you can also use large pan mould and cut into the shape you love, tossed with fresh grated coconut.
* Many Nyonya kuih recipes are usingÂ over-dosageÂ alkaline water in the kuih, which is very unhealthy and smell bad. Veganlogy always promotes and shares healthy recipes! That’s why my neighbour’s Nyonya family recipes are always myÂ favourite.
Until today, I still can remember the taste I ate my first ever Kuih KosuiÂ when I was 10 years old! That was the taste which is so delicious andÂ unforgettable.
Â I feel so proud where I can manage to follow her recipe and share it to the world. What a wonderful feeling that you can ever imagine!
My family members and my friends really love the original taste of Kuih Kosui too.
Green Pandan Kuih KosuiÂ ~Â This is the PandanÂ FlavourÂ Kuih Kosui.