Kueh Kosui
Hawker • Singapore
About Kueh Kosui
Chewy brown sugar palm sugar cake with grated coconut
How to Make Kueh Kosui (Traditional & Healthy Version)
Kueh Kosui is a beloved Singaporean dessert, often found in bustling hawker centres and charming kopitiams across the island. This traditional steamed kueh is made from a blend of rice flour, tapioca flour, and fragrant gula melaka (palm sugar), resulting in a soft, wobbly texture that's irresistible to locals and visitors alike. Its roots are deeply embedded in Peranakan cuisine, reflecting Singapore’s unique fusion of Malay and Chinese culinary influences. The kueh is typically topped with freshly grated coconut, imparting a delightful contrast of flavors and textures. Kueh Kosui offers a nostalgic taste of Singapore’s vibrant hawker culture. You’ll find it displayed alongside other colorful kuehs at morning markets, beloved by all generations. Its gentle sweetness and subtle pandan aroma make it a comforting treat, perfect for breakfast or a light afternoon snack. With this healthy version, you can recreate the authentic kopitiam experience at home while enjoying a guilt-free indulgence that celebrates Singapore’s rich culinary heritage.
Ingredients(for 2-3 pieces per serving)
- 80g Gula melaka (palm sugar, finely chopped)
- 200ml Water
- 2 leaves Pandan leaves (tied into a knot)
- 50g Rice flour (local: tepung beras)
- 50g Tapioca flour (local: tepung ubi)
- 1/4 tsp Salt
- 80g Fresh grated coconut (white part only, steamed with pinch of salt)
- 60ml Low-fat coconut milk
Instructions
- 1
Dissolve gula melaka in 200ml water with pandan leaves over low heat, stirring until fully melted. Strain to remove impurities and set aside the syrup.
5 minutes
Use fresh pandan leaves for the most authentic aroma.
- 2
In a mixing bowl, combine rice flour, tapioca flour, and salt. Gradually pour in the gula melaka syrup and low-fat coconut milk, whisking until smooth and lump-free.
5 minutes
Sift flours beforehand for a silky texture.
- 3
Grease small heatproof cups or a shallow tray. Pour the batter in, filling up to 3/4 full.
2 minutes
Use silicone moulds for easy removal.
- 4
Steam the filled moulds over high heat for 15-18 minutes, or until the kueh is set and firm to touch.
18 minutes
Cover the steamer lid with a cloth to prevent water droplets from falling onto the kueh.
Why This Dish is Healthy
This version of Kueh Kosui uses less sugar and low-fat coconut milk, making it a healthier choice while retaining its authentic flavours. The use of natural sweetener like gula melaka results in a lower glycemic index than refined sugar, and steaming preserves nutrients without adding extra oil or calories. It's a plant-based, cholesterol-free snack that fits well into most balanced diets and supports Singaporeans’ love for traditional desserts—without the guilt.
Kueh Kosui is naturally vegan and gluten-free, made primarily from rice and tapioca flours—both low in fat and easily digestible. Gula melaka offers trace minerals like potassium, iron, and magnesium, while pandan leaves contain antioxidants. Steaming rather than frying lowers the overall fat content, and using low-fat coconut milk reduces saturated fat. The freshly grated coconut provides healthy fibre, making this dessert a more wholesome treat compared to many conventional sweets.
Pro Tips
- 💡Tip 1: Always steam the grated coconut with salt to keep it moist and flavourful.
- 💡Tip 2: Use high-quality gula melaka for the best depth of flavour.
- 💡Tip 3: Let the kueh cool completely before unmoulding to prevent sticking or breaking.
Storage & Serving
Store Kueh Kosui in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving, and re-coat with fresh grated coconut if needed.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 1.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 1.0 g |
| Fiber | 0.0 g |
