Kuih Kosui is a beloved Nyonya dessert that combines the soft and chewy with the rich fragrance of pandan. I like to serve mine with fluffy steamed coconut to serve alongside the deep sweetness of gula melaka. Every bite is truly a delight with this one!

Most importantly, this recipe requires simple processes and steaming.

Let us now look into the key highlights of this recipe!

  • Beautiful and natural green hue
    This is truly the work of the Pandan juice, alongside an additional dash of pandan extract as needed. By extracting straight from the leaves, the pandan juice gives this Kuih Kosui it’s iconic aroma and fragrance that is truly Southeast Asia’s vanilla!
  • Bouncy and chewy texture
    Thanks to the work of the rice flour and tapioca flour! Do take note here not to use glutinous rice flour as it results in a completely different and much stickier texture. Furthermore, do consider adding some alkaline water (available in the market or you can make at home) to ensure that perfect, springy bite.
  • Pairing with gula melaka and steamed coconut
    While most recipes make either the gula melaka or pandan version, I thought why not just combine both! You can have the best of both worlds in a single bite simply by melting gula melaka with water to create a flavourful syrup.
  • Steaming
    If you’re foreign to the steaming process for kuih, look no further. What you want to look out for in a complete kuih is that upon shaking, it jiggles without any layers dislodging i.e the entire kuih jiggles as a whole. Usually, it will set further while resting at room temperature so do not rush in slicing it!

Without further ado, the video guide and recipe!

Kuih Kosui Recipe
by Javier Tan August-26-2025

A beloved Nyonya dessert combining the soft and bouncy, this Kuih Kosui comes with a rich fragrance of pandan and gula melaka.

Ingredients 

  • 3/4 Cup + 2 Tbsp or 200ml of Pandan Juice (8 – 10 Pandan Leaves + 220ml Water)
  • 2/3 Cup or 80g of Rice Flour, sifted
  • Approx 1 Cup or 110g of Tapioca Flour, sifted
  • 2/3 Cup + 3 Tbsp or 220ml of Water
  • 2/3 Cup or 140g of White Sugar
  • 1 Tsp or 5ml of Alkaline Water / Lye Water
  • (Optional) 1/2 Tsp or 2.5ml of Pandan Extract
  • (Optional) Approx 1 Cup freshly grated coconut
  • (Optional) 3 Tbsp or 40g Gula Melaka + 2 Tsp or 10ml Water

Instructions

  1. Firstly, cut 8 – 10 pandan leaves into small slices and blend with water. Sift to remove residual leaves.
  2. Then, combine rice flour and tapioca flour in a separate big bowl.
  3. In a small saucepan, combine white sugar and water and bring to a boil at medium high heat. Set aside until cooled till lukewarm (approx 10 – 15 mins).
  4. Stir the pandan juice into the sugar solution, and add alkaline water. If desired, you can add pandan extract at this stage for a further boost in colour and flavour.
  5. Next, pour the entire wet mixture into the flour and whisk until of a single consistency.
  6. Transfer batter to a 7 in or 8 in baking tray and steam at high heat for 30 – 35 minutes until set (i.e. it jiggles as a whole). If not set, steam for up to another 10 mins.
  7. Once done, I steamed my grated coconuts with a few cut pandan leaves for 10 – 15 minutes.
  8. Slice Kuih Kosui into small slices using a plastic knife, coated with oil if necessary. Top with shredded coconut and gula melaka syrup.
  9. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 15 mins
  • Total time: 45 mins
  • Yield: 1 Tray of Delightful Kuih Kosui

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to 3 days (covered) and able to last at least a full day at room temperature.
  3. Feel free to ask if you’ve further questions!

Enjoy!
– Bakeomaniac, Javier Tan