This Pandan Kaya Kueh Ko Swee Is The Chinese New Year Dessert You Need

Because the batter is thick with tapioca flour and coconut milk, we found that supplementing the fresh pandan juice with just a touch of (bottled) pandan essence really elevates the kueh’s aroma. And if you find that your pandan leaves yield a not-bright-green-enough juice, feel free to add the tiniest drop of apple-green food colouring just to brighten it all up.

Makes one 20cm x 20cm tray

215g caster sugar

1¼ cups water + ¾ cup water

85g tapioca flour/starch

50g plain flour

¼ cup pandan juice*

¾ cup coconut milk

¾ tsp alkaline/lye water*

¼ tsp pandan essence

1 freshly grated coconut (without skin), about 250g packet from supermarket

1 tsp salt

1. Place sugar and 1¼ cups water into a saucepan and bring to a boil. Lower the heat and cook till the sugar is completely dissolved. Set aside.

2. Place tapioca flour and plain flour into a large heat-proof bowl. Add the pandan juice, coconut milk and remaining ¾ cup water. Whisk till smooth.

3. Stir in the syrup mixture, lye water and pandan essence. Whisk till smooth.

4. Fill a large saucepan halfway up with water and put it on the stove, over medium-high heat. Place the bowl of batter atop the mouth of the saucepan, ensuring the bottom of the bowl doesn’t touch the water. Stir with a whisk constantly until the mixture thickens to the texture of pudding, about 10 minutes.

5. Lightly oil the bottom and sides of a 20cm x 20cm baking tray. Pour the mixture into the tray and steam in a wok over medium heat for 30 minutes till set — when you use your finger to lightly press the top of the kueh, it should offer the barest of resistance.

6. Set aside to cool at room temp completely before refrigerating for at least 4 hours to set.

7. In the meantime, place grated coconut in a tray and steam for 8 minutes. Remove from the heat and stir in the salt.

8. To serve, slice the kueh into cubes and toss with the steamed grated coconut. You can make this kueh and steam the grated coconut up to two days in advance and refrigerate separately, wrapped. Cut and serve it cold.

*To make pandan juice, cut 20 pandan leaves into 2cm pieces and place in a blender with 150ml water. Blitz for about 1 min, then strain the pandan pulp through a muslin cloth or fine strainer. If using strainer, use the back of a spoon to press down on the pandan pulp to get every last drop of juice. Discard pulp and use the juice accordingly. Can be made three days ahead and stored in the fridge, covered.

*Lye/alkaline water is available at Phoon Huat baking supply shops.

Photos: Ealbert Ho