Kuih Kosui is a charming steamed delicacy from Southeast Asia that captures the senses with its soft, springy texture and beautifully layered flavor. Its delicate chew, paired with aromatic pandan or rich gula Melaka, makes it both comforting and festive.
Ingredients Breakdown
The texture of Kuih Kosui depends largely on the flour ratio. For a softer, custard-like bite, a greater portion of rice flour is used. For a chewier, more elastic texture, equal parts rice and tapioca flour create the desired bounce and resilience. This subtle adjustment allows the kuih to take on different personalities to suit your preference.
Pandan juice infuses the batter with a vibrant green hue and its distinct floral aroma, making the pandan version lighter and more fragrant. In contrast, gula Melaka—also known as coconut palm sugar—offers a deep caramel flavor that leans towards toffee-like richness. Each version highlights a different facet of Southeast Asian dessert tradition.
Alkaline water plays a functional and aesthetic role. It gives the kuih a slightly firmer, glossy finish and enhances the color—brightening green in pandan or deepening the brown in gula Melaka. Though optional, its inclusion adds refinement.
The final touch comes from the grated coconut topping. Lightly salted and steamed, it provides a savory counterpoint to the sweetness of the cake, rounding out the overall flavor with a pleasant mouthfeel that clings delicately to each piece.
Step-by-Step Preparation Guide
Begin by preparing the topping. Grated coconut is combined with a touch of salt and steamed until warm and aromatic. This simple step enhances both texture and flavor, ensuring the coconut clings beautifully to the kuih later on.
Next, preheat the small molds or muffin cups you’ll be using. Brushing them with oil prevents sticking, while heating them inside the steamer helps the batter set evenly during cooking. Skipping this step may result in uneven textures or flour separation.
To make the pandan version, dissolve sugar in boiling water and allow it to cool until lukewarm—this is crucial to avoid prematurely cooking the flour. Combine the rice flour, tapioca flour, and salt in a bowl. Stir in the pandan juice and the warm sugar syrup, then finish with the alkaline water if using. The batter should be smooth and fluid, free of lumps or grit.
For the gula Melaka version, melt chopped palm sugar in water over medium heat, strain to remove impurities, and allow to cool slightly. Combine the flours and salt in a separate bowl, then mix with the lukewarm syrup. Stir well, ensuring the batter is silky and consistent. Add alkaline water as desired for texture and sheen.
Pour the batter into the preheated cups, filling each to about three-quarters full. Steam over medium heat for 12–20 minutes, depending on the size of your molds. The surface should look set, with a slight gloss that disappears as the cakes cool.
After steaming, let the kuih cool for 5 minutes. Use a rubber spatula to gently loosen the edges and lift them out of the molds. While still warm, roll the tops in the prepared coconut to finish.
For multiple batches, always return the steamer water to a rolling boil and reheat the molds before each round. Stir the batter well before every pour to keep it uniform—flour settles quickly and can affect the final texture.
Recipe Tips & Frequently Asked Questions
Use lukewarm syrup to avoid premature cooking of starches:
This keeps the batter smooth and prevents lumps.
Stir the batter well before each pour to prevent flour from settling:
A quick stir ensures consistency in texture.
Only pour batter into cups just before steaming:
Letting it sit can cause separation and unevenness.
Reheat water to a full boil between batches for consistent results:
Proper steam temperature helps each batch set correctly.
Use rubber spatulas for easy unmolding without damaging the kuih:
They’re gentle and won’t tear the delicate cakes.
Can I use pandan paste instead of fresh pandan juice?
Yes, though the flavor may be more concentrated. Use just a small amount diluted with water.
What can I substitute for gula Melaka?
Coconut sugar or dark brown sugar are acceptable substitutes, though they may alter the depth of flavor.
Why did my kuih separate or turn out gummy?
This is likely due to pouring cold batter into cool molds or letting the batter sit too long. Always stir and pour just before steaming.
Can I store kuih kosui and how do I reheat it?
Store in an airtight container for up to 24 hours. To reheat, steam briefly or microwave covered with a damp paper towel.
Is it necessary to use alkaline water in the recipe?
Not essential, but it improves texture and intensifies color, especially in pandan versions.
What to Serve With This Recipe
A hot cup of kopi or creamy teh tarik is the perfect match for kuih kosui. The slight bitterness of the drinks balances the sweetness of the kuih, creating a harmonious tea-time pairing.
To create a festive dessert platter, serve kuih kosui alongside other traditional treats like kuih talam, onde-onde, or seri muka. Their vibrant colors and varied textures complement each other beautifully.
Fresh tropical fruits such as papaya, banana, or mango can also be served on the side. Their natural sweetness and juiciness offer a refreshing contrast to the steamed cakes.
Presenting the kuih on a banana leaf not only enhances aroma but also adds a traditional visual appeal—perfect for entertaining or gifting.
Creative Variations
Layering pandan and gula Melaka batters in a single mold creates a striking two-tone effect with complementary flavors. It’s visually appealing and adds a fun twist to the classic version.
Infusing the steamed coconut topping with a few drops of pandan extract or a touch of ginger juice adds depth and character.
For those who enjoy a more playful approach, silicone molds in fun shapes allow for easy unmolding and a modern presentation.
A sprinkling of toasted sesame seeds over the coconut topping introduces nuttiness and crunch, taking the texture to a new level.
Kuih Kosui is a testament to the beauty of simple ingredients transformed with technique and tradition. With its bouncy texture, fragrant profile, and coconut-dusted finish, this humble dessert brings joy in every bite.
Whether shared at a gathering, tucked into a snack box, or prepared as a homemade gift, kuih kosui never fails to charm with its soft bite and gentle sweetness. It’s a true staple of Southeast Asian sweets—nostalgic, satisfying, and made to be enjoyed warm, fresh, and together.
Ingredients
Version 1 (softer texture)
60 grams rice flour
30 grams tapioca flour
⅛ teaspoon salt
Version 2 (bouncier texture)
45 grams rice flour
45 grams tapioca flour
⅛ teaspoon salt
For pandan flavor
80 grams sugar
100 ml boiling water (let cool for 15 minutes)
100 ml pandan juice
½ teaspoon alkaline water
For gula Melaka flavor
100 grams gula Melaka or coconut sugar (chopped)
200 ml water (let cool for 15 minutes)
½ teaspoon alkaline water
Toppings
60 grams unsweetened grated coconut
¼ teaspoon salt
Instructions
Prepare the topping:
In a steamer set over high heat, steam the grated coconut mixed with salt for 10 minutes. Once done, remove from the heat and set aside. This lightly salted coconut will be used to coat the kuih after steaming, offering a gentle contrast to the sweet, bouncy cakes.
Preheat the steaming cups:
Lightly oil the interior of each small cup or muffin mold to prevent sticking. Place them into your steamer and bring the water to a boil. Allow the empty cups to preheat in the steamer for 5 minutes while you mix the batter. This step helps ensure the flour mixture won’t separate during the steaming process, resulting in a uniform texture.
Prepare the batter for pandan flavor:
Boil 100 ml of water and stir in the sugar until fully dissolved. Let the sweetened water cool for about 15 minutes until it reaches a lukewarm temperature. This stabilizes the batter and avoids prematurely cooking the flour. In a separate bowl, combine rice flour, tapioca flour, and salt. Stir in the pandan juice and lukewarm sugar water, mixing until you get a smooth, lump-free batter. Add the alkaline water, if using, to give the kuih a subtle bounciness and enhance its color.
Prepare the batter for gula Melaka flavor:
In a saucepan over medium heat, dissolve chopped gula Melaka in water until fully melted. Strain the mixture to remove impurities and let it cool to a lukewarm state. In a mixing bowl, combine the rice flour, tapioca flour, and salt. Pour the warm gula Melaka syrup over the flour mixture and stir until you achieve a smooth batter. Add the alkaline water if desired.
Steaming the kuih:
Fill each preheated cup about ¾ full with the batter. Steam over medium heat for 18–20 minutes if using larger muffin cups, or 12–15 minutes for smaller molds. The surface should appear set, but the center may still look slightly glossy—that’s normal and will dry out as it cools.
If you’re steaming in batches and your steamer can’t accommodate all the cups at once, don’t pre-fill the molds with batter. The starch tends to settle, which can affect the consistency. Always stir the batter before pouring it into each round of molds to keep it well mixed.
Once steamed, let the kuih cool for 5 minutes. Gently loosen the edges with a soft rubber spatula and lift the cakes out. While still slightly warm, generously coat the tops with the steamed coconut topping. Serve fresh for the best texture.
For subsequent batches, ensure the steamer water returns to a vigorous boil before you begin, and remember to preheat the molds again before pouring the next round of batter.
Kuih Kosui Recipe
Ingredients
Version 1 (softer texture)
- 60 grams rice flour
- 30 grams tapioca flour
- ⅛ teaspoon salt
Version 2 (bouncier texture)
- 45 grams rice flour
- 45 grams tapioca flour
- ⅛ teaspoon salt
For pandan flavor
- 80 grams sugar
- 100 ml boiling water let cool for 15 minutes
- 100 ml pandan juice
- ½ teaspoon alkaline water
For gula Melaka flavor
- 100 grams gula Melaka or coconut sugar chopped
- 200 ml water let cool for 15 minutes
- ½ teaspoon alkaline water
Toppings
- 60 grams unsweetened grated coconut
- ¼ teaspoon salt
Instructions
Prepare the topping:
- In a steamer set over high heat, steam the grated coconut mixed with salt for 10 minutes. Once done, remove from the heat and set aside. This lightly salted coconut will be used to coat the kuih after steaming, offering a gentle contrast to the sweet, bouncy cakes.
Preheat the steaming cups:
- Lightly oil the interior of each small cup or muffin mold to prevent sticking. Place them into your steamer and bring the water to a boil. Allow the empty cups to preheat in the steamer for 5 minutes while you mix the batter. This step helps ensure the flour mixture won’t separate during the steaming process, resulting in a uniform texture.
Prepare the batter for pandan flavor:
- Boil 100 ml of water and stir in the sugar until fully dissolved. Let the sweetened water cool for about 15 minutes until it reaches a lukewarm temperature. This stabilizes the batter and avoids prematurely cooking the flour. In a separate bowl, combine rice flour, tapioca flour, and salt. Stir in the pandan juice and lukewarm sugar water, mixing until you get a smooth, lump-free batter. Add the alkaline water, if using, to give the kuih a subtle bounciness and enhance its color.
Prepare the batter for gula Melaka flavor:
- In a saucepan over medium heat, dissolve chopped gula Melaka in water until fully melted. Strain the mixture to remove impurities and let it cool to a lukewarm state. In a mixing bowl, combine the rice flour, tapioca flour, and salt. Pour the warm gula Melaka syrup over the flour mixture and stir until you achieve a smooth batter. Add the alkaline water if desired.
Steaming the kuih:
- Fill each preheated cup about ¾ full with the batter. Steam over medium heat for 18–20 minutes if using larger muffin cups, or 12–15 minutes for smaller molds. The surface should appear set, but the center may still look slightly glossy—that’s normal and will dry out as it cools.
- If you’re steaming in batches and your steamer can’t accommodate all the cups at once, don’t pre-fill the molds with batter. The starch tends to settle, which can affect the consistency. Always stir the batter before pouring it into each round of molds to keep it well mixed.
- Once steamed, let the kuih cool for 5 minutes. Gently loosen the edges with a soft rubber spatula and lift the cakes out. While still slightly warm, generously coat the tops with the steamed coconut topping. Serve fresh for the best texture.
- For subsequent batches, ensure the steamer water returns to a vigorous boil before you begin, and remember to preheat the molds again before pouring the next round of batter.
