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
Step-by-step instructions
Step 1 · Dissolve gula melaka in 200ml water with pandan leaves over low heat
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.
Step 2 · In a mixing bowl
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.
Step 3 · Grease small heatproof cups or a shallow tray
Grease small heatproof cups or a shallow tray. Pour the batter in, filling up to 3/4 full.
Step 4 · Steam the filled moulds over high heat for 15-18 minutes
Steam the filled moulds over high heat for 15-18 minutes, or until the kueh is set and firm to touch.
Step 5 · While steaming
While steaming, mix grated coconut with a pinch of salt and steam for 2 minutes to keep it moist and prevent spoilage.
Step 6 · Allow the kueh to cool completely before unmoulding
Allow the kueh to cool completely before unmoulding. Roll each piece in the steamed grated coconut and serve.
Why this recipe 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.
A note on tradition
Kueh Kosui is a nostalgic favourite in Singapore, frequently enjoyed at breakfast or teatime, especially in hawker centres and kopitiams. Its popularity spans across the island, thanks to its roots in Peranakan heritage and its place in everyday Singaporean life. Kueh Kosui is often enjoyed during family gatherings and local festivals, a testament to its enduring presence in the nation's culinary landscape.