Easy Kueh Kosui (Kuih Kaswi) Recipe | Soft Chewy Gula Melaka Cake with Fresh Coconut Topping

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Make this classic **Kueh Kosui** (also known as Kuih Kaswi or Kueh Ko Swee) – a soft, chewy and fragrant gula melaka flavoured Nyonya steamed cake that’s loved for its unique wobbly texture! Served with freshly grated coconut , this is a refreshing and light traditional treat perfect for tea time or any celebration. Kueh Kosui is a must-try in the Nyonya kueh family. In this video, I show you the complete step-by-step method to achieve that signature soft and chewy QQ texture.

✅ Soft and bouncy texture ✅ Natural gula melaka fragrance ✅ Easy to make with simple ingredients

✅ Served the traditional way with grated coconut

Try this recipe and tell me how bouncy your Kueh Kosui turned out! ❤️

Watch my step-by-step video tutorial below:

YouTube Link: https://youtu.be/0Y0oOpABP_c

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Soft and Chewy Kueh Kosui
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 
Course: Dessert, Snack
Cuisine: Peranakan
Keyword: Gula Melaka
Author: Shiokman Eddie
Ingredients
  • 90 g rice flour
  • 90 g tapioca starch
  • 340 ml water
  • 2/3 tsp lye water
  • 220 g gula melaka palm sugar
  • 500 ml water
  • 6 pandan leaves screw pine
  • 300 g grated coconut
  • 1/2 tsp salt
  • 6 pandan leaves screw pine
Instructions
Gula Melaka Batter
  1. Add tapioca starch and rice flour to water and mix well
  2. Add lye water, mix well and set aside
  3. Boil gula melaka in water with pandan leaves until gula completely dissolves
  4. Remove pandan leaves and sieve the gula melaka water to remove any sediments
  5. Stir the flour mixture before adding to the gula melaka water
  6. Stir mixture with a whisk over low flame until it thickens and smoothens
  7. Remove from flame and pour the mixture into a lighly oiled tray
  8. Steam the kueh for 30 mins
  9. While the kueh is steaming, prepare another tray lined with pandan leaves
Coconut Coating
  1. Add the grated coconut over the pandan leaves
  2. Sprinkle salt and mix well
  3. Place more pandan leaves all over the grated coconut
  4. Steam for 10 mins
  5. Remove both trays from steamer after steaming has completed
  6. Set aside to cool down
Assembly
  1. Use an ice cream scoop to scoop out bite size kueh or cut with knife/scissors and coat with the steamed grated coconut
Recipe Notes
  • The perfect kueh should be soft, bouncy, and slightly wobbly.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Serve warm or chilled 
  • Best eaten fresh
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