Quivery, almost pudding-like kueh lush with coconut milk, tapioca flour and freshly squeezed pandan juice. That’s exactly what this recipe for Pandan Kaya Kueh Ko Swee yields. Unlike traditional brown kueh ko swee, which is flavoured with gula Melaka and without coconut milk in its batter, this version has a richer, more wobbly texture and is heady with the perfume of fresh pandan juice. Dreamy taste and texture aside, we also love its prettier jade hue.

 

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