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Malaysian Recipe : Kueh Ko Swee

Rice Cup Cakes



  • 10 oz wet rice flour
  • 10 oz sago flour
  • 1 ¼ pints cold water
  • 3 tbsp alkaline water


  • 16 oz palm sugar
  • 8 oz coarse sugar
  • 10 screw pine leaves, cut into 2 inch lengths
  • 16 fl oz. water
  • 16 oz grated coconut, white, mixed with a pinch of fine salt


  1. Mix A in a bowl
  2. Boil B for 10 minutes
  3. Strain the hot boiled syrup gradually into the flour mixture, stirring with a wooden spoon till well mixed.
  4. Steam small empty cups for 5 minutes. Fill cups with flour mixture and steam over a high heat for 7 minutes. Cool and remove cake from each cup. Roll cakes in grated coconut before serving.

To make alkaline water:

22 oz white alkaline crystal balls, obtainable from local markets
24 fl oz hot water

  1. Place alkaline crystal balls in a porcelain jar. Add the hot water and stir with a wooden spoon till crystal balls dissolve. Allow to stand overnight.
  2. Strain alkaline water through fine muslin. Store the alkaline water in a bottle for future use.

Note: Prepared alkaline water can be kept for almost a year. Store in a bottle.

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Last Modified: 11/27/11.