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Kuih kosui or kueh ko swee is a soft and delicious rice cake made with tapioca flour and rice flour, and flavoured with pandan leaves or gula melaka (an aromatic coconut sugar). It’s typically served with grated fresh coconut. There are several variety of it across Southeast Asia, such as kuih lompang in Indonesia, mont kywe the in Myanmar, and kutsinta in the Philippines.

kuih kosui

In this recipe, I made two flavours, the pandan flavoured one and the gula melaka one. Both are distinctively in tastes and equally easy to make. Kuih kosui might come in different forms, some are made in a large sheet pan, cut into regular shapes and coated with grated coconut. I made mine in little tart moulds with a cut flowery shape and top it with grated coconut. Depending on the size of the mould, it takes 12-15 minutes to steam the cake. My tart moulds are 2-inches in diameter, it took me about 12 minutes. Once steamed, the little “dimple” in the middle of the kueh is the indication that I made the kueh right. The resulting snack is one that’s mildly sweet, bouncy, soft and slightly wobbly.

kuih kosui

Do I add lye water to kuih kosui

Many recipes out there add lye water or alkaline water to make it chewy. I didn’t use it in this recipe, or rather I forgot to add them. I thought the texture was what I expected.

How to store kueh ko swee

The kuih kosui I made, my family finished it within a day. But since the ingredients contain freshly grated coconut, kuih kosui should only be stored until the next day chilled in the fridge, and kept in an airtight container. Due to the type of flours used, the kueh might not be as soft as the day it’s made. You can re-steam it or heat it in a microwave in a few minutes to soften it.

kuih kosui

Ingredients for kueh ko swee

The list of ingredients is as simple as the steps to make it. You only need these ingredients which are readily available in any Asian grocery stores or supermarkets:

  • Rice flour – Not to be confused with glutinous rice flour, rice flour is made from finely milled rice and is commonly used to substitute wheat flour. It is naturally gluten-free and makes the kueh soft.
  • Tapioca flour – Another gluten-free flour, tapioca flour is also known as tapioca starch. It is made from the root of the cassava plant. Tapioca flour gives the chewiness of the kueh.
  • Fine salt – Salt is added to the steamed grated coconut and the kueh mixture to elevate the taste.
  • Pandan leaves – My favourite flavour. Pandan leaves has a distinctive sweet and aromatic profile that’s almost different to get from any other ingredients. In this recipe, I extract the juice that gives the beautiful green colour and the taste of the pandan flavoured kueh.
  • Stevia sweetener – A great sugar substitute, I added a bit of this to sweeten the pandan flavoured kueh.
  • Gula melaka – A type of coconut sugar and has a bit of a rich smokey coconut yet caramelised taste profile. This is the main sweetener for the gula melaka flavoured kueh.
  • Water – Use room temperature water to mix into the kuehs.
  • Freshly grated coconut – Fresh coconut makes a huge difference to the kueh. If fresh coconut is unavailable, you can also use desiccated coconut.
  • Vegetable oil – Use this to grease the cake pan or tart mould so that it’s easier to unmould after steaming.
ingredients

Watch how to make Kuih Kosui on YouTube

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Kuih Kosui – Pandan and Gula Melaka Flavours

Kuih kosui or kueh ko swee is a soft and delicious rice cake made with tapioca flour and rice flour, and flavoured with pandan leaves or gula melaka (an aromatic coconut sugar). It's typically served with grated fresh coconut. There are several variety of it across Southeast Asia, such as kuih lompang in Indonesia, mont kywe the in Myanmar, and kutsinta in the Philippines.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Snack
Cuisine asian, perakanan, southeast asian
Servings 8 persons
Calories 336 kcal

Equipment

Ingredients
 
 

Pandan flavour

Gula melaka flavour

Others

Instructions
 

Steam the coconut

  • Mix together 100 g freshly grated coconut and 1/4 tsp salt in a heat-proof plate. Cut 3 pandan leaves on top.
    Steam the coconut for 10 minutes over high heat.
    Then remove the pandan leaves and let the coconut cool completely.
    100 g freshly grated coconut, 1/4 tsp salt, 3 pandan leaves
    steam coconut

Make the pandan mixture

  • Cut 10 pandan leaves into smaller pieces. Add 100 ml water.
    10 pandan leaves, 100 ml water
    cut the pandan leaves
  • Blend the pandan juice until the pandan leaves are mostly blended.
    make the pandan juice
  • Sieve the pandan juice to remove the pulp.
    sieve the pandan juice
  • Add 80 g stevia sweetener into 400 ml warm water. Let the mixture cool completely,
    80 g stevia sweetener, 400 ml warm water
    make the stevia mixture
  • Mix together 60 g tapioca flour, 60 g rice flour and 1/8 tsp fine salt.
    60 g rice flour, 60 g tapioca flour, 1/8 tsp fine salt
    mix the flours
  • Add the pandan juice and the stevia mixture.
    Mix well until the mixture is smooth and well-mixed.
    mix the pandan kuih
  • Sieve the pandan kuih mixture to remove any lumps.
    sieve the kuih mixture

Make the gula melaka mixture

  • Chop the 80 g gula melaka as fine as possible.
    80 g gula melaka
    cut the gula melaka
  • Add the gula melaka and 1-2 pandan leaves to 500 ml water. Bring it to boil over medium heat. Let it simmer for 2 minutes.
    Then remove the pandan leaves and let it cool completely.
    1-2 pandan leaves, 500 ml water
    make the gula melaka mixture
  • Mix together 60 g tapioca flour, 60 g rice flour and 1/8 tsp fine salt.
    60 g rice flour, 60 g tapioca flour, 1/8 tsp fine salt
    mix the flours
  • Add in the gula melaka mixture. Mix well until the mixture is smooth and well-mixed.
    Optional to sieve the gula melaka mixture in to remove any undissolved gula melaka,
    mix the gula melaka kuih
  • Sieve the gula melaka kuih mixture to remove any lumps.
    sieve the gula melaka mixture

Steam the kuih kosui

  • Grease each mould with a thin layer of 1-2 tbsp vegetable oil.
    Note: I'm using tart moulds which are about 2-inch diameter.
    1-2 tbsp vegetable oil
    grease the mould
  • Boil water and get the steamer ready.
    Cover and steam the moulds over medium heat for 5 minutes.
    steam the moulds
  • Stir the kuih mixture before pouring. Then quickly pour the kuih mixture into each mould, filling up to 3/4 full.
    pour the kuih mixture
  • Cover and steam the kuihs over medium heat for 12-13 minutes.
    steam the kuih
  • Once steamed, the kuihs should have a small dimple in the middle. Let it cool completely.
    To unmould, use a chopstick, poke it in the middle to remove the kuih from the moulds.
    steamed kuih
  • Top with the grated coconut.
    Best served within the day.
    kuih kosui

Video

Nutrition

Calories: 336kcal
Keyword coconut, gula melaka, kueh, pandan, stevia
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