Kuih Ko Swee — Peranakan Steamed Rice Kuih

One of the most iconic Nyonya kuih — small, dark brown, slightly sticky steamed rice cups with a sweet gula Melaka centre, topped with fresh grated coconut. From Nyonya Lim's family recipe book, page 12, written in her grandmother's hand.

🥘 Ingredients

• The batter uses rice flour and tapioca flour with gula Melaka (dark palm sugar) which gives the distinctive dark brown colour and deep caramel-molasses flavour. Small ceramic or silicone kuih ko swee moulds (cup-shaped, about 4cm diameter) are needed.

👨‍🍳 Steps

1. Step 1: Dissolve gula Melaka in 400ml water over gentle heat. Cool and strain. Step 2: Mix rice flour, tapioca flour, and salt. Add gula Melaka liquid gradually, whisk until smooth batter. Strain. Step 3: Steam grated coconut with salt and pandan leaf for 5 minutes. Cool.

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