Kueh Kosui (Steamed Pandan Pudding)

Actually, I did not plan ahead to make Kueh Kosui, a Peranakan sweet delicacy, this morning. I just happened to have some ingredients left after I made Kueh Talam a couple of days ago. To my surprise, the ingredients and method for making both Kueh Kosui and Kueh Talam are almost identical. Kueh Kosui is a saucer shaped Peranakan or Malay pastry made of rice flour, and it is often flavoured with pandan juice, and sometimes palm sugar as well. img_8454The batter is then cooked over direct heat or water bath until thickens. The consistency of the cooked batter reminds me of pastry cream. For this recipe, I cooked the batter directly on the stove. In contrast to the one I cooked on a hot water bath for Kueh Talam, cooking on a direct heat is way much faster. However, be careful not to burn the batter, and do stir constantly. If you want to learn making Southeast Asian sweets, kueh kosui may be a good choice for beginner, since the steps are simple and easy to follow. Enjoy!

[Recipe adapted from the book In Love with Kuehs by Koh Sai Ngo]


Ingredients (yield: 9 pieces)

Rice flour 85g
Mung bean flour 30g
Sugar 90g
Pandan leaves 80g
Water 480g
Alkaline water 1/8 tsp
Fresh grated coconut 150g
Salt 1/4 tsp


  1. Prepare the steamer, and 9 cups or moulds. I use aluminum muffin moulds.
  2. Steam the grated coconut with salt for 15 minutes.
  3. Meanwhile, prepare the pandan juice. Rinse the pandan leaves to get rid of any sands or dirt. Roughly chop the leaves into 1-inch pieces or smaller. Put them in a blender and blend with water. Squeeze the juice out. Set aside for later use.
  4. In a mixing bowl, put in rice flour, mung bean flour and sugar.
  5. Pour in pandan juice, and add alkaline water. Mix well and ensure there is no lumps of flour. img_8446.jpg
  6. Transfer the batter into a pot and cook over low heat until it thickens. Stir constantly using a whisk. img_8447.jpg
  7. Divide the thickened batter into the cups or moulds. img_8448
  8. Steam over low heat for 15 minutes. img_8450.jpg
  9. Set aside to cool completely before unmoulding.
  10. Sprinkle grated coconut on top. Serve immediately.



  1. Malka Winrow

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