Best Kueh Koh Swee Recipe: Irresistibly Soft Tapioca Cake Bliss Recipe
This Best Kueh Koh Swee recipe offers an irresistibly soft and chewy tapioca cake topped with a fragrant and caramelized coconut topping. This traditional Southeast Asian dessert combines the creamy richness of coconut milk with the chewy texture of tapioca starch, perfected by a sweet palm sugar coconut topping. Perfect for dessert lovers seeking a delightful balance of texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Southeast Asian
- Diet: Vegetarian
Ingredients
Scale
For the Tapioca Cake Batter
- 200 g Tapioca starch
- 50 g Rice flour
- 400 ml Coconut milk
- 100 g Granulated sugar
- 200 ml Water
- 1 pinch Salt
For the Coconut Topping
- 100 g Fresh grated coconut
- 50 g Palm sugar
- 1 pinch Salt
Optional Enhancements
- 2 leaves Pandan leaves
- 2 tbsp Roasted sesame seeds
Instructions
- Combine dry ingredients: Whisk tapioca starch, rice flour, granulated sugar, and a pinch of salt together in a large bowl until the mixture is uniform and powdery, ensuring even distribution of all dry ingredients.
- Mix the batter: Gradually pour the coconut milk and water into the dry ingredients while stirring gently, continuing until the batter becomes smooth and silky with no lumps.
- Prepare the steaming pan: Grease an 8-inch round pan lightly to prevent sticking. Pour the prepared batter evenly into the pan. Cover tightly with a lid or foil to trap steam during cooking.
- Steam the cake: Place the pan in a steamer over medium heat and steam the batter for 25 minutes until the cake is set, firm, and chewy in texture.
- Make the coconut topping: In a small saucepan, combine palm sugar with a splash of water. Simmer over low heat until the palm sugar melts completely and turns into a golden-brown syrup.
- Incorporate grated coconut: Add the fresh grated coconut and a pinch of salt into the palm sugar syrup. Stir and cook the mixture until it becomes fragrant and well combined, forming the topping.
- Assemble the dessert: Remove the steamed cake from the steamer and let it cool for five minutes to slightly set. Spread the warm coconut topping evenly over the surface of the cake.
- Optional garnish and flavoring: For additional aroma, you can infuse pandan leaves during steaming or sprinkle roasted sesame seeds on top before serving for garnish.
Notes
- Ensure the steaming process is gentle and consistent to achieve the perfect chewy texture.
- Pandan leaves can be tied and placed in the steaming water or added to the batter for natural aroma.
- Adjust sugar amounts according to your preferred sweetness level.
- Serve the cake warm or at room temperature for the best experience.
- The coconut topping can be prepared ahead and reheated gently before spreading.
Keywords: Kueh Koh Swee, tapioca cake, steamed dessert, coconut topping, Southeast Asian dessert, soft tapioca cake, palm sugar topping
