Many blogger made this KuihKosui (Kueh Ko Swee) and I'm very keen in trying it out too because this is one of the kuih I grew up eating, I'm glad that I did so
Pandan Green Or GulaMelaka Brown, You Decide–KuihKosui or Kuih Ko Swee (卡穗糕 or Kuih Kaswi). This is a special compilation for mostly Singaporean and Malaysian hawker centre’s cakes (kuih)
It has to be made with 'gulamelaka/palm sugar and caramelized sugar, so therefore it is brown. I like KuihKosui to be steamed in a cake pan, then cut into pieces and coated with coconut
Firstly it is alkaline free and secondly everyone loves the soft springy and yet melting chewy texture leaving the sweet 'wangi' aftertaste of pandan and gulamelaka
