Kueh Ko Swee recipe

27 Sep

Posting more kuehs… this is steamed rice pudding, sprinkled with grated coconut.  Steamed in little Chinese tea cups.


185 grams rice flour

60 grams sago flour

280 grams sugar

3 ¼ cups water

½ teaspoon lye water


Pre-cook the above ingredients till slightly thick.

In a steamer heat up small porcelain cups for 5 minutes before pouring the precooked ingredients.

Steam for 10 to 12 minutes, cool for an hour before taking them out with a paring knife.

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4 Responses to Kueh Ko Swee recipe



September 29th, 2008 at 7:11 am

Hi Madam Kwong, I love your blog! I am drooling over the cake photos you published. They remind of my younger childhood in Johore. And the Bak Chang, oooh. I tried making them last year, and they turned out quite well but I must say that they weren’t as yum as my mom’s. I look forward to trying out your recipes. Love the noodles too :)



September 27th, 2010 at 4:32 am

I’m able to roughly taste this already, too bad I don’t have the ingredients at home at the or else I would have prepared one (or two ;)) directly.



October 27th, 2011 at 12:27 pm

For Kueh Ko Swee, 3 1/4 cups water is equal to how many mililitre (ml)? How much pandan leaf have to be used? Not mentioned on the recipe.



July 4th, 2012 at 11:36 am

Hi madame kwong
Can you tell me what is sago flour for the kueh ko swee recipe,and where i can buy it.Thanh you in advance for the anwerse

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