Dessert

Best Kueh Koh Swee Recipe: Irresistibly Soft Tapioca Cake Bliss Recipe

BySana Jeannette December 29, 2025December 29, 2025

Introduction

The Best Kueh Koh Swee is a traditional tapioca cake that delights with its irresistibly soft and chewy texture. This comforting dessert blends creamy coconut milk with a sweet palm sugar topping, creating a perfect balance of flavors that’s both satisfying and nostalgic.

The image shows seven white, round, slightly translucent rice cake pieces arranged closely on a white plate with blue patterns. Each rice cake has a small mound of golden toasted sesame seeds sprinkled on top, creating a rough, crumbly texture contrasting with the smooth and shiny surface of the cakes. A thin layer of syrup or honey pools lightly beneath the cakes, giving a glossy look and a touch of warmth to the scene. The plate is placed on a white marbled surface, and the overall light is soft, making the rice cakes look fresh and appealing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g tapioca starch
50 g rice flour

400 ml coconut milk
100 g granulated sugar

200 ml water
1 pinch salt

100 g fresh grated coconut
50 g palm sugar
1 pinch salt (for topping)

Optional: 2 pandan leaves
Optional: 2 tbsp roasted sesame seeds

Instructions

Step 1: In a large bowl, whisk together tapioca starch, rice flour, granulated sugar, and a pinch of salt until the mixture is uniform and powdery.

Step 2: Gradually pour in the coconut milk and water while stirring gently to form a silky smooth batter.
Step 3: If using, tie pandan leaves into a knot and place them in the batter for aroma. Grease an 8-inch round pan and pour the batter in.
Step 4: Cover the pan tightly with foil or a lid and steam over medium heat for 25 minutes until the cake is set and translucent.

Step 5: Meanwhile, in a small saucepan, combine palm sugar with a splash of water. Simmer over low heat until the sugar melts into a golden syrup.
Step 6: Stir in the fresh grated coconut and a pinch of salt, cooking until fragrant and the mixture thickens slightly.
Step 7: Remove the steamed cake from the steamer and let it cool for 5 minutes. Spread the coconut topping evenly over the cake.

Step 8: Garnish with roasted sesame seeds if desired, slice, and serve warm or at room temperature.

Tips & Variations

For extra fragrance, add pandan leaves during steaming but remove them before serving.
Adjust the sweetness of the coconut topping by varying the amount of palm sugar.

Use a non-stick or well-greased steaming pan to prevent sticking when slicing the cake.
Substitute fresh grated coconut with desiccated coconut rehydrated slightly if fresh is not available.

Storage

Store the steamed kueh koh sweet cake in an airtight container in the refrigerator for up to 3 days. Reheat by steaming gently or microwaving briefly before serving to restore softness. The topping is best enjoyed fresh but can also be stored separately and added before serving.

How to Serve

The image shows seven round, white, glossy rice cakes arranged closely together in a circle on a white plate with blue patterns along the edges. Each rice cake has a layer of light brown, crumbly crushed topping sprinkled neatly on top, adding a textured contrast to the smooth surface. A small amount of light syrup or sauce pools gently around the cakes at the bottom, giving a shiny, slightly wet look. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and provides the creamy texture needed for the cake. Shake the can well before measuring.

What can I do if I don’t have a steamer?

You can create a makeshift steamer by placing a heatproof plate or rack inside a large pot with a small amount of water at the bottom. Cover tightly and steam the cake on medium heat, refilling water as needed.