Kuih Kosui

5 from 1 vote

Kuih Kosui, also known as Kue Lumpang or Kue Ijo, is a soft, chewy, and pandan-infused treat topped with fresh coconut. This classic Southeast Asian dessert is sweet, fragrant, and perfect for anyone who loves a traditional taste in every bite.

Prep Time5

Cook Time30

Total Time35

Course: Dessert, Desserts, Snack

Cuisine: Asian, Indonesian

Diet: Gluten Free

Servings: pcs

Calories: 87kcal

Author: Claudia

Equipment

27 small teacup molds

Ingredients

125 gr tapioca flour
50 gr rice flour
100 gr sugar
200 ml coconut milk
150 ml pandan extract water Add 6 tbsp pandan extract with water
1 gr salt

Topping

150 gr grated coconut
1 gr salt
2 pcs pandan leaves

Instructions

In a bowl, steep butterfly pea flowers in hot water until the water turns a vibrant blue. Set aside. Preheat the steamer. Lightly grease the teacup molds with oil. In a mixing bowl, combine tapioca flour, rice flour, sugar, and salt. Gradually add coconut milk while stirring. Mix until all dry ingredients dissolve completely, creating a smooth batter.
If making two colors, divide the batter equally into two bowls. If only making pandan flavor, skip this step and double the pandan water. In one bowl, add 75 ml of pandan extract water. Stir well. Strain this pandan batter to remove any lumps. Pour the pandan batter into the greased molds, filling each 3/4 full.
Place the molds on a tray in the preheated steamer. Steam over high heat for 30 minutes. The steamed cakes will naturally form cute dimples in the center. For the second batch, mix the other bowl of batter with 75 ml of butterfly pea flower water.
Strain the blue batter to remove lumps and pour into molds. Steam for another 30 minutes. Allow the cakes to cool slightly before removing them from the molds. Steam grated coconut with pandan leaves and a pinch of salt for 10 minutes. Serve the cooled Kuih Kosui with a generous sprinkle of steamed grated coconut. Enjoy!

Notes

Make sure your steamer is preheated and producing enough steam before placing the molds inside.

Lightly grease your molds with a bit of oil to prevent the kuih from sticking, making it easier to remove after steaming.

Only fill the molds about ¾ full. This allows the kuih to puff slightly without overflowing.

For the topping, use freshly grated coconut for the best texture and taste. Steam the grated coconut with a pinch of salt to keep it fresh and prevent it from turning rancid.

Allow the Kuih Kosui to cool slightly before removing them from the molds. This helps them set properly and maintain their shape.

Nutrition