Nonya Kueh Ko Swee

Preparation time

2 Hours

Cooking time

20 Minutes

Serves

24-25 pieces

Made with tapioca starch, rice flour and coated in a layer of grated coconut, Nonya kueh ko swee can be eaten anytime of the day. Learn how to make this decadent gula melaka dessert from our video recipe!

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Don’t be deterred by the baking process as the end result will always be more satisfying than you thought! In just 20 minutes, you can have a taste of the lovely kueh ko swee to satisfy your sweet tooth.

Adapted from: Kitchen Tigress

Ingredients

250
millimetres
Water
4
Young Pandan Leaves
50
grams
Dark Brown Palm Sugar
40
grams
Sugar
45
grams
Tapioca Starch
45
grams
Rice Flour
teaspoon
Lye
160
millimetres
Water
¼
teaspoon
Brown Liquid Colouring
150
grams
Grated Fresh Coconut
, without peel, (for the coconut coating)
teaspoon
Salt
, (for the coconut coating)
4
Young Pandan Leaves
, (for the coconut coating)

Directions

Whisk 160ml of water with the tapioca starch, rice flour, orange lye till smooth, then set aside the batter.
Bring 250ml of water, pandan leaves, palm sugar and sugar to a boil. Simmer gently, covered, for 5 minutes. Turn off heat.
Discard pandan leaves.
Pour batter into sugar solution. Add brown food colouring. Whisk till smooth.
Turn on low heat and start whisking vigorously. Once the whisk feels heavy, turn off heat. Keep whisking vigorously till residual heat dissipates.
If batter remains thick enough to form ribbons, turn on heat again and whisk as before.
Place into mould.
Steam 10 minutes over low heat. Remove from steamer. Leave till cool for an hour.
Serve as snack or dessert, coat generously with grated coconut.

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