Kuih kosui, also known as kuih ko swee, kaswi, lompang among other names is a traditional kuih recipe commonly eaten in Malaysia, Singapore and Indonesia.

Pandan Kuih Kosui is made with fresh pandan juice, thus it has a very nice pandan fragrance, best served with fresh shredded coconut. You may replace sugar with dark brown sugar to turn it into Dark Brown Sugar Kuih Kosui.

CHINESE VERSION: 香兰杯仔糕 Kuih Kosui

Kuih Kosui Pandan
Kuih Kosui Pandan
 

Pandan Kuih Kosui (Resepi Kuih Kosui Pandan) | MyKitchen101en

Yields: 10 pcs

Ingredients:

  • 100 g pandan juice*
  • ¾ tsp alkaline water/lye water
  • 40 g rice flour
  • 15 g green bean/mung bean starch**
  • 45 g tapioca starch
  • 250 g plain water
  • 100 g sugar
  • ¹⁄₁₆ tsp fine salt

Other ingredient:

  • 40 g fresh shredded coconut
  • pinch of salt

(**Green bean/mung bean starch: It is usually labelled as flour, sometimes as “green pea flour”. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find the mung bean starch.)


Instructions:

1 Lightly coat small porcelain cups (Volume: 55 ml) with cooking oil, then arrange in steamer rack.

Kuih Kosui Pandan
 

2 *Pandan juice: Add 120 g of water to 25 g pandan leaves, blend until smooth, extract 100 g of pandan juice.

Kuih Kosui Pandan

3 Add alkaline water to pandan juice, mix well. Combine rice flour, green bean starch and tapioca starch, add in pandan juice, mix until smooth. Combine plain water, sugar and salt in a sauce pot, bring to the boil, stir until sugar has dissolved. Add hot sugar syrup to pandan mixture, mix until combined. Sieve mixture into stainless steel pot. (Reminder: Alkaline water/lye water is same as the one which is used to make Chinese Alkaline Dumpling/Kee Chang. It gives Kuih Kosui chewy texture and fragrance. )

Kuih Kosui Pandan
 

4 Bring ½ large pot of water to boil, turn to medium-low heat, sit stainless steel pot in hot water, cook mixture for about 1 to 1.5 minutes, until just slightly thickened.

Kuih Kosui Pandan

5 Transfer mixture to measuring cup. Put steamer rack with small cups on steamer, pour mixture into the cups until 85% full.

Kuih Kosui Pandan

6 Steam over medium heat for 15 minutes.

Kuih Kosui Pandan
Kuih Kosui Pandan

7 Set aside to slightly cool down for 10 minutes, then dip cups in cold water until completely cooled.

Kuih Kosui Pandan

8 For shredded coconut: Add salt to fresh shredded coconut, mix well. Steam over medium heat for 5 minutes. Cover the steamed shredded coconut and set aside to cool.

Kuih Kosui Pandan

9 To unmould, run a plastic knife around the edge of the cup, then take the kuih out.

Kuih Kosui Pandan

10 Serve Pandan Kuih Kosui with fresh shredded coconut. (Reminder: Keep Kuih Kosui refrigerated.)

Kuih Kosui Pandan

Related recipe: Dark Brown Sugar Kuih Kosui

Kuih Kosui with Dark Brown Sugar

Kuih Kosui Pandan

Pandan Kuih Kosui / Kaswi / Lompang

Pandan Kuih Kosui is made with fresh pandan juice, thus it has a very nice pandan fragrance, best served with fresh shredded coconut.
5 from 2 votes

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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine Southeast Asia
Servings 10 pieces
Calories 37 kcal

Equipment

  • 10 small porcelain cups 55-ml

Ingredients
 
 

  • 100 g pandan juice*
  • ¾ tsp alkaline water/lye water
  • 40 g rice flour
  • 15 g green bean/mung bean starch**
  • 45 g tapioca starch
  • 250 g plain water
  • 100 g sugar
  • ¹⁄₁₆ tsp fine salt
  • 40 g fresh shredded coconut
  • pinch of salt

Instructions
 

  • Lightly coat small porcelain cups (Volume: 55 ml) with cooking oil, then arrange in steamer rack.
    Kuih Kosui Pandan
  • *Pandan juice: Add 120 g of water to 25 g pandan leaves, blend until smooth, extract 100 g of pandan juice.
    Kuih Kosui Pandan
  • Add alkaline water to pandan juice, mix well. Combine rice flour, green bean starch and tapioca starch, add in pandan juice, mix until smooth. Combine plain water, sugar and salt in a sauce pot, bring to the boil, stir until sugar has dissolved. Add hot sugar syrup to pandan mixture, mix until combined. Sieve mixture into stainless steel pot.
    Kuih Kosui Pandan
  • Bring ½ large pot of water to boil, turn to medium-low heat, sit stainless steel pot in hot water, cook mixture for about 1 to 1.5 minutes, until just slightly thickened.
    Kuih Kosui Pandan
  • Transfer mixture to measuring cup. Put steamer rack with small cups on steamer, pour mixture into the cups until 85% full.
    Kuih Kosui Pandan
  • Steam over medium heat for 15 minutes.
    Kuih Kosui Pandan
  • Set aside to slightly cool down for 10 minutes, then dip cups in cold water until completely cooled.
    Kuih Kosui Pandan
  • For shredded coconut: Add salt to fresh shredded coconut, mix well. Steam over medium heat for 5 minutes. Cover the steamed shredded coconut and set aside to cool.
    Kuih Kosui Pandan
  • To unmould, run a plastic knife around the edge of the cup, then take the kuih out.
    Kuih Kosui Pandan
  • Serve Pandan Kuih Kosui with fresh shredded coconut. (Reminder: Keep Kuih Kosui refrigerated.)
    Kuih Kosui Pandan

Video

Notes

This recipe yields 10 pieces. 
The nutritional value for reference is for 1 piece. 
Alkaline water/lye water is same as the one which is used to make Chinese Alkaline Dumpling/Kee Chang. It gives Kuih Kosui chewy texture and fragrance. 
Kuih Kosui PandanKuih Kosui Pandan
 
Green bean/mung bean starch: It is usually labelled as flour, sometimes as “green pea flour”. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find the mung bean starch.

Nutrition (per serving)

Calories: 37kcalCarbohydrates: 19gProtein: 0.3gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 17mgPotassium: 4mgFiber: 0.1gSugar: 0.2gCalcium: 2mgIron: 0.1mg
Keyword kaswi, kuih kosui, pandan kuih kosui
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