Kuih Kosui – Kue Lumpang or Kue Ijo

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Kuih Kosui is a very popular pandan dessert in Indonesia. Indonesia has different names like kue lumpang or kue ijo for this kuih kosui. Its cute little shape served with steamed coconut grates has captured a lot of people’s heart with its chewy texture.

kuih kosui pandan dessert

Kuih kosui or kue kaswi is made with tapioca flour and coconut milk. It is steamed in a small container looking like a pestle. It also different names like kue lumpang and kue ijo. Hence the name ‘lumpang’ which means pestle in Indonesian.

This pandan dessert from Indonesia is a small tapioca cake served with steamed grated coconut. The color is green from pandan extract. Thus, the name kue ijo (green cake) is also very popular.

Origin of this Pandan Dessert

Kue lumpang or kuih lumpang originates from Palembang, a city in West Sumatera.

Kuih kosui is sold in many places in Indonesia among many other traditional desserts. You will be able to find it in the traditional dessert or ‘jajan pasar’  aisle in Indonesian grocery store.

Many Indonesian traditional desserts are made of coconut milk, pandan extract, and tapioca flour or rice flour, and coconut sugar. Their texture is soft and bouncy.

I have posted a recipe for homemade pandan extract, you can check it here.

Even though the ingredients for Indonesian traditional desserts are mostly the same, with different techniques there are so many choices in desserts.

Once you try them, you will be addicted and will want to try more.

Let’s try this pandan dessert or kue lumpang!

Kuih Kosui Recipe (Kue Lumpang)

  • 125 gr tapioca flour
  • 50 gr rice flour
  • 120 g sugar
  • 200 ml coconut milk
  • 150 ml pandan extract / butterfly pea flower extract
  • A pinch of salt
  • Topping: grated coconut + a pinch of salt

How To

  1. Put tapioca flour and rice flour in a big bowl. Add 120 gr sugar.
  2. Put in one pinch of salt. Pour in 200 ml coconut milk.
  3. Mix well until all dry ingredients dissolve in the coconut milk.
  4. This batter is the basic recipe for this pandan dessert. I want to make it into 2 beautiful colors, so I divided the basic recipe into 2 equally.
  5. If you only want pandan flavor, then you don’t need to divide the batter. Just add 150 ml pandan water into the batter and mix well.
  6. I divided the batter into 2. I add 75 ml of butterfly pea flower extract into one batter and 75 ml pandan water into another.
  7. Mix well. Sieve the batter.
  8. Pour into a greased mold. Usually the mold used to make this pandan dessert is a small plastic cup. If you can find this kind of mold, it will be perfect. But if not, you can always use your own mold.
  9. After pouring the batter into the mold, steam with high heat for 30 minutes.
  10. Steam grated coconut with pandan leaves and a pinch of salt for 10 minutes. Stir well before steaming.
  11. Let the pandan dessert out of the steamer and let it cool completely.
  12. Eat together with the steamed grated coconut. Enjoy!

Tips and Trick

This recipe only makes 25 small tiny cups so it will be easy to finish it fast because this dessert cannot last long because it has coconut milk in it.

If you like it lighter, you can tweak the pandan extract mixture to be 50 ml pandan extract and 100 ml water.

Use any mold you have. The reason to use a smaller pudding mold is to make it bite size.

Storage and Reheating

If you have some leftover, you can keep it in a closed container in the chiller for the next day. Steam it for 10 minutes and you will be able to enjoy it again.

This dessert can be kept in the refrigerator for up to three days. If you keep it in the freezer, it can stay longer.

FAQs (Frequently Asked Questions)

Q: What is the characteristic of Kuih Kosui / Kue Lumpang or Kue Ijo?

A: Kue Lumpang or Kue Ijo features pandan flavor and is made with pandan extract, tapioca flour, and coconut milk. Kue Lumpang has a pestle like mold with a bit of concave in the center after steaming and it has a jelly-like consistency.

Q: Where can I buy pandan leaves outside of Indonesia?

A: You can find pandan leaves in Asian grocery stores or markets, especially those that cater to Southeast Asian ingredients. They may be available fresh, frozen, or in dried form. If you can’t locate them, pandan extract or pandan essence is a suitable alternative, although the flavor and the color might differ slightly.

Q: Can I substitute pandan extract for fresh pandan leaves in recipes?

A: Yes, you can use pandan extract as a substitute for fresh pandan leaves. However, it’s essential to adjust the quantity since the extract is more concentrated. Always check the recipe and the extract’s labeling for guidance on substitution ratios.

Q: How long can I store Kue Lumpang?

A: I highly recommend you consume this dessert fresh. However, it can be stored in an airtight container in the refrigerator for up to 2-3 days. I’d advice you to consume it right away because the texture is best right after steaming.

Conclusion

Pandan dessert like this Kue Lumpang or Kue Ijo, is Indonesian culinary heritage. It has delightful texture, beautiful lush green color, and distinct flavors.

You can recreate this treat at home. It is more than just a sweet treat for your family, it can be a delightful surprise.

If you like this traditional dessert, you may want to check this Wingko Babat recipe. It is a gluten free glutinous rice cake full of coconut and very unique in its taste.

pandan dessert

KUE LUMPANG

Yield: 25
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This is a very popular Indonesian dessert made of tapioca flour and pandan extract, served with steamed grated coconut.

Ingredients

  • 125 gr tapioca flour
  • 50 gr rice flour
  • 120 g sugar
  • 200 ml coconut milk
  • 150 ml pandan extract / butterfly pea flower extract
  • A pinch of salt

Topping

  • Grated coconut + a pinch of salt

Instructions

    1. Put tapioca flour and rice flour in a big bowl. Add 120 gr sugar.
    2. Put in one pinch of salt. Pour in 200 ml coconut milk.
    3. Mix well until all dry ingredients dissolve in the coconut milk.
    4. This batter is the basic recipe for this pandan dessert. I want to make it into 2 beautiful colors, so I divided the basic recipe into 2 equally.
    5. If you only want pandan flavor, then you don’t need to divide the batter. Just add 150 ml pandan water into the batter and mix well.
    6. I divided the batter into 2. I add 75 ml of butterfly pea flower extract into one batter and 75 ml pandan water into another.
    7. Mix well. Sieve the batter.
    8. Pour into a greased mold. Usually the mold used to make this pandan dessert is a small plastic cup. If you can find this kind of mold, it will be perfect. But if not, you can always use your own mold.
    9. After pouring the batter into the mold, steam with high heat for 30 minutes.
    10. Steam grated coconut with pandan leaves and a pinch of salt for 10 minutes. Stir well before steaming.
    11. Let the pandan dessert out of the steamer and let it cool completely.
    12. Eat together with the steamed grated coconut. Enjoy!

Notes

NOTE:

  • This recipe only makes 25 small tiny cups so it will be easy to finish it fast because this dessert cannot last long. It has coconut milk in it.
  • If you have some leftover, you can keep it in a closed container in the chiller for the next day. Steam it for 10 minutes and you will be able to enjoy it again.

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