Kuih Kosui

Name: Kuih Kosui
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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; 150 gr grated coconut; 1 gr salt; 2 pcs pandan leaves

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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.

Kuih Kosui pandan and butterfly pea flower on a white rectangular plate with some grated coconut as topping.

Kuih Kosui, also known as Kue Kaswi, is a classic Indonesian dessert made from tapioca flour and coconut milk. It’s steamed in small, pestle-shaped molds, which is why it’s also called Kue Lumpang — “lumpang” means “pestle” in Indonesian. Another popular name, Kue Ijo, comes from its vibrant green color, thanks to fragrant pandan extract.

This soft, chewy tapioca cake is typically served with a generous topping of steamed grated coconut. Originating from Palembang in West Sumatra, Kue Lumpang is a favorite across Indonesia. You’ll often spot it among other traditional treats in the ‘jajan pasar’ section of Indonesian grocery stores.

Indonesian desserts often share a few key ingredients: coconut milk, pandan extract, tapioca or rice flour, and coconut sugar. Yet, these simple ingredients can transform into a variety of unique treats. For instance, Ketan Serundeng combines sticky rice with a savory-sweet coconut topping. Gemblong is a chewy, deep-fried glutinous rice cake coated with caramelized coconut sugar. Meanwhile, Ongol-Ongol is a bouncy, jelly-like snack made from tapioca flour and coconut sugar, dusted with fresh grated coconut.

Why You Will Love This Recipe

Easy and Quick: This recipe is simple to follow, and you can prepare the batter in just less than 5 minutes.
Soft and Chewy Texture: Perfectly balanced between soft and slightly bouncy, just like authentic Kuih Kosui.
Naturally Green and Blue : No artificial coloring needed, thanks to fresh pandan extract and butterfly pea flower.
Perfectly Balanced Sweetness: The combination of sugar and a hint of salt in the coconut topping creates a delightful contrast.
Crowd-Pleaser: This traditional treat is loved by all ages, making it a hit at family gatherings or parties.
Gluten-Free: Made with tapioca and rice flour, it’s naturally gluten-free, perfect for those with dietary restrictions.

Recipe Ingredients

Kuih Kosui or Kue Lumpang or Kue Ijo ingredients with labels.

Ingredient Notes

Tapioca Flour – Choose a high-quality, fine tapioca flour for a smooth, chewy texture. Always whisk it thoroughly with water to prevent lumps.

Rice Flour – Use fine rice flour, not glutinous rice flour, for a soft, slightly bouncy texture. Sift it before mixing to ensure a smooth batter.

Coconut Milk – Use fresh, full-fat coconut milk for a rich, creamy flavor. Shake canned coconut milk well before use to mix the layers.

Salt – Use a pinch of fine sea salt to balance the sweetness. Add a little salt to the steamed grated coconut for a savory contrast.

Pandan Extract – Use fresh pandan leaves for the best flavor and vibrant green color. Homemade pandan extract is more fragrant and natural than store-bought.

Butterfly Pea Flower – Steep butterfly pea flowers in hot water to create a natural blue color. Combine with pandan for a stunning two-tone effect.

Be sure to check out the full recipe and ingredient list below

How to Make Kuih Kosui

Step by step process photos of preparing the teacup mold and the batter.

STEP 1. In a bowl, steep butterfly pea flowers in hot water until the water turns a vibrant blue. Set aside (Image 1). Preheat the steamer. Lightly grease the teacup molds with oil (Image 2). In a mixing bowl, combine tapioca flour, rice flour, sugar, and salt. Gradually add coconut milk while stirring (Image3). Mix until all dry ingredients dissolve completely, creating a smooth batter (Image 4).

Step by step process photos of mixing the pandan extract into the batter, straining, and pouring it into the mold.

STEP 2. If making two colors, divide the batter equally into two bowls (Image 5). 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 (Image 6). Strain this pandan batter to remove any lumps (Image 7). Pour the pandan batter into the greased molds, filling each 3/4 full (Image 8).

Step by step process photos of steaming the rice cakes and preparing the blue batter.

STEP 3. Place the molds on a tray in the preheated steamer. Steam over high heat for 30 minutes (Images 9, 10). The steamed cakes will naturally form cute dimples in the center (Image 11). For the second batch, mix the other bowl of batter with 75 ml of butterfly pea flower water (Image 12).

Step by step process photos of straining the blue batter and steaming them and grated coconut.

STEP 4. Strain the blue batter to remove lumps (Image 13) and pour into molds. Steam for another 30 minutes (Image 14). Allow the cakes to cool slightly before removing them from the molds (Image 15). Steam grated coconut with pandan leaves and a pinch of salt for 10 minutes (Image 16). Serve the cooled Kuih Kosui with a generous sprinkle of steamed grated coconut. Enjoy!

Pro Tips

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.

How to Serve

Kuih Kosui is best served fresh, topped with lightly salted grated coconut. Its sweet, chewy texture pairs perfectly with a hot cup of Wedang Jahe or Butterfly Pea Flower Tea or Lemongrass Pandan Tea. For a balanced meal, enjoy it after a spicy Indonesian dish like Chicken Rendang, Ayam Balado, or Soto Tangkar. The sweetness of Kuih Kosui provides a refreshing contrast to the bold, spicy flavors of these dishes.

You can also serve Kuih Kosui alongside other Indonesian snacks like Klepon, Kuih Seri Muka, or Awug, creating an Indonesian Jajan Pasar platter. This way, you get a perfect mix of sweet and savory flavors in one meal.

FAQs about Kuih Kosui

What is Kuih Kosui made of?

Kuih Kosui is a traditional steamed rice cake made primarily from rice flour, tapioca flour, and flavored with either pandan extract or palm sugar (gula melaka). It’s typically topped with freshly grated coconut.

How do you achieve the perfect ‘dimple’ in Kuih Kosui?

To get the cute dimple in the center of Kuih Kosui, preheat the steamer, make sure the batter is smooth and free of lumps, steam the cakes with medium to high heat.

Can I use muffin tins instead of traditional molds?

If you don’t have traditional teacup molds, small muffin tins or silicone molds work well. Just remember to lightly grease them to prevent sticking and to make it easier to remove after steaming.

A close up photo of two color Kuih Kosui on steamed grated coconut.

Storage and Reheating

Kuih Kosui is best enjoyed fresh. However, you can store leftovers in an airtight container in the chiller for 2-3 days. Re-steam them for a few minutes to regain their soft, chewy texture.

Remember to separate the grated coconut from the cake when storing in the chiller.