Saturday 22 February 2020

Kuih Kaswi Pandan/ Kuih Kosui Pandan 香兰卡穗糕

I made this Kuih Kaswi Pandan talam style (in a tray) and then cut it into individual pieces. This is how it is supposed to be; cut and rolled in fresh shredded coconut. Some does it in mini cups that makes it similar to Kuih Lompang. Similar but not the same. The main difference besides its appearance is the flour used. Kuih Kaswi uses wheat flour whereas Kuih Lompang does not. Taste wise, there is not much of a difference. If you are curious about Kuih Lompang, I blogged about it here a couple of years ago.

Kuih Kaswi Pandan is a traditional Malaysian/Indonesian delicacy. Like most of our local desserts, it uses plenty of coconut and pandan leaves (screwpine leaves). There is another variation that uses gula melaka (palm sugar) that is equally as good. Kuih Kaswi Pandan has a dense and bouncy texture . It is sweet with a hint of saltiness from the salted shredded coconut. It is also spelled Kuih Kosui.

What did I do differently from the authentic Kuih Kaswi Pandan recipe then?

1. I reduced the amount of sugar. Quite often, I find our Malaysian kuih a tad too sweet for nowadays palette. This recipe suits me just fine.
2. I added another step to steam the shredded coconut. It was not too hard as I steamed both the batter and coconut together. The reason? I wanted my Kuih Kaswi Pandan to last longer. I can cook this hours ahead and not to worry about my kuih kaswi going bad.
3. I used alkaline water instead of air kapur (lye water). It does not matter what water you use as long as the pH balance is correct to get that bouncy texture. I had trouble finding air kapur so I just replaced it.

Kuih Kaswi Pandan 香兰卡穗糕

Makes 10 to 12 pieces


80 g all purpose flour
65 g rice flour
25 g hoen kwe flour/mung bean flour (green colour)
100 g sugar
300g water
3/4 tsp alkaline water
1/2 tsp salt
1/2 shredded coconut (whites only)

Pandan water
4 pcs pandan leaves, cut into small pieces)
270 g water

Blend together, strain to get 270g water.

Cooking Instructions
1. Preparation. Grease/line a loaf pan. Heat up a steamer. Add 1/2 tsp salt into shredded coconut and put on a steaming tray/plate.

2. Prepare pandan water. Blend and strain pandan to get the water. Boil pandan water in a pot. Add in sugar and remove from fire. Stir until sugar is dissolved. Add in alkaline water.

3. Combine flour, rice flour and hoen kwe flour together with 300g of water. Stir until it becomes a slurry. Sieve to remove all lumps. Add slurry into pandan water and simmer in low heat until slurry thickens into a thick batter.

4. Pour batter into loaf pan. Put loaf pan and shredded coconut into steamer. Steam for 25 mins in medium high heat. Remove and cool completely. (Note: Kuih should be cooked if all the batter turned darker green and does not stick to your skewer)

5. Cut the kuih into smaller shapes and roll in the shredded coconut until all the kuih is covered with coconut.

Hungry for another local delicacy?
Curious to know what is the difference between kuih lompang and kuih kaswi?
Click on the picture below

Kuih Lompang


  1. Hi what is hoen kwe flour and what brand did you use for this kuih?

  2. Hoen kwe flour is mung bean flour. I used Nona. Can find in major groceries store. If you are not from South East Asia, try your Asian supplies store.


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