Kuih Kaswi with a Twist

Recipe

Kuih Kaswi with a Twist

Coconut Delight: A Modern Twist on Kuih Kaswi

4.3 out of 5

Indulge in the flavors of Malaysian cuisine with this delightful recipe for Kuih Kaswi. This traditional Malaysian dessert is a sweet treat made with rice flour and coconut milk, and it is sure to satisfy your cravings for something sweet and fragrant.

Jan Dec
Dessert› Cake› Kuih kaswi
Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan sugar), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Atkins

Ingredients

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 10g, 9g
  • Carbohydrates (total, sugars): 21g, 10g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.1g

Preparation

  1. 1.
    In a mixing bowl, combine the rice flour, pandan juice, coconut milk, sugar, and salt. Stir until the sugar is dissolved and the batter is smooth.
  2. 2.
    Pour the batter into a greased square baking dish.
  3. 3.
    Steam the batter over medium heat for about 30 minutes or until set.
  4. 4.
    Remove the dish from the steamer and let it cool completely.
  5. 5.
    Once cooled, cut the kuih into bite-sized pieces.
  6. 6.
    Roll each piece in freshly grated coconut until fully coated.
  7. 7.
    Serve and enjoy!

Treat your ingredients with care...

  • Pandan leaves — To extract pandan juice, blend pandan leaves with water and strain the mixture. Use the resulting green liquid as pandan juice in the recipe.

Tips & Tricks

  • For a more intense pandan flavor, add a few drops of pandan essence to the batter.
  • Make sure to grease the baking dish well to prevent the kuih from sticking.
  • To enhance the texture, refrigerate the kuih for a few hours before serving.
  • If freshly grated coconut is not available, you can use desiccated coconut as a substitute.
  • Serve the kuih at room temperature for the best taste and texture.

Serving advice

Serve the Kuih Kaswi as a sweet treat after a delicious Malaysian meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the bite-sized pieces of Kuih Kaswi on a platter and sprinkle some extra grated coconut on top for an attractive presentation. You can also garnish with a pandan leaf for a touch of elegance.

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