Easy, Soft and Bouncy Kueh Kosui Recipe

Learn how to make traditional Kueh Kosui at home with this easy recipe. This classic steamed kuih is made with rice flour, tapioca starch, and rich gula melaka (palm sugar), then coated in fragrant salted grated coconut. The result is soft, chewy, bouncy, and slightly wobbly — with that beautiful caramel-like sweetness from the gula melaka and the aromatic touch of pandan leaves.

Perfect as a sweet snack or dessert, Kueh Kosui is best eaten fresh, either warm or chilled. This recipe is simple to follow and requires no special equipment beyond a steamer and mini aluminium bowls.

Store leftovers in an airtight container in the fridge for up to 5 days. The perfect kueh Kosui should be soft, bouncy, and slightly wobbly.

If you enjoy traditional Southeast Asian desserts, you might also like my other kueh and Peranakan recipes on this Recipe Blog.

Click below image to watch how to make this easy Kueh.

YouTube Link: https://youtu.be/XZa_QoWEgY4

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Easy Kueh Kosui Recipe

Makes 30 to 40

Course Dessert, Snacks

Cuisine Asian, Malay, Peranakan

Keyword Coconut, Gula Melaka

Author Shiokman Eddie

Ingredients

• 180 g rice flour
• 180 g tapioca starch
• 680 ml water
• 1 1/3 tsp lye water
• 440 g gula melaka palm sugar
• 1 litre water
• 6 pandan leaves screw pine
• 600 g grated coconut
• 1 tsp salt
• 6 pandan leaves screw pine

Instructions

Gula Melaka Batter

• Boil gula melaka in water with pandan leaves until gula completely dissolves
• Remove pandan leaves and sieve the gula melaka water to remove any sediments
• Add tapioca starch and rice flour to water and mix well
• Add lye water and mix well.
• Stir the flour mixture before adding to the gula melaka water
• Stir mixture with a whisk over low flame until it thickens and smoothens
• Remove from flame.
• Use an ice cream scoop to scoop out into mini aluminium bowls
• Arrange mini aluminium bowls in a steamer tray.
• Use an ice cream scoop to scoop the gula melaka batter into the mini bowls.
• Place the steamer tray on the steamer,
• Cover the steamer and steam for 30 mins

Coconut Coating

• While the kueh is steaming, prepare another tray lined with pandan leaves
• Add the grated coconut over the pandan leaves
• Sprinkle salt and mix well
• Place more pandan leaves all over the grated coconut
• Steam for 10 mins
• Remove both trays from steamer after steaming has completed
• Set aside to cool down

Assembly

• Use a plastic knife to remove the kueh from each mini bowl.
• Put them onto a plate of steamed grated coconut.
• Coat each individual kueh with the steamed grated coconut.
• Ready to be served.
• Serve warm or chilled
• Best eaten fresh

Notes

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.