Kuih Kaswi with a Twist: A Taste of Eswatini

Ingredients

In this adaptation, we incorporate Eswatini's culinary elements to transform the traditional Malaysian Kuih Kaswi. Instead of using pandan leaves for the green color, we utilize spinach leaves, which are readily available in Eswatini. Additionally, we replace the palm sugar with local honey, infusing the dish with a distinct sweetness. The use of cardamom adds a unique flavor profile, reminiscent of Eswatini's traditional spices. We alse have the original recipe for Kuih kaswi, so you can check it out.

• 200g (1 1/2 cups) glutinous rice flour 200g (1 1/2 cups) glutinous rice flour
• 100g (1 cup) spinach leaves, blended and strained 100g (1 cup) spinach leaves, blended and strained
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 100g (1/2 cup) local honey 100g (1/2 cup) local honey
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• Pinch of salt Pinch of salt
• Grated coconut, for garnish Grated coconut, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 2g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, spinach juice, coconut milk, local honey, cardamom powder, and salt. Mix well until a smooth batter is formed.
2. 2.
   Pour the batter into a greased square baking dish and steam over medium heat for 20-25 minutes, or until the batter is set and cooked through.
3. 3.
   Once cooked, remove the dish from the steamer and let it cool completely.
4. 4.
   Cut the Kuih Kaswi into bite-sized pieces and garnish with grated coconut.
5. 5.
   Serve and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to blend the spinach leaves thoroughly and strain the juice to remove any fibrous bits, ensuring a smooth batter.

Tips & Tricks

• If you prefer a stronger cardamom flavor, you can increase the amount of cardamom powder to your liking.
• For an extra touch of sweetness, drizzle some local honey over the Kuih Kaswi before serving.
• To enhance the presentation, sprinkle some edible flower petals on top of the grated coconut garnish.

Serving advice

Serve the Kuih Kaswi at room temperature or slightly chilled for the best texture and flavor. It pairs well with a cup of Eswatini's traditional black tea.

Presentation advice

Arrange the bite-sized Kuih Kaswi pieces on a platter, garnished with grated coconut and edible flower petals. For an elegant touch, use a decorative serving dish or individual dessert cups.