Kuih Kaswi Recipe

Chewy and scented with palm sugar (Gula Melaka) and fragrant pandan (screwpine) leaves, this is Kuih Kaswi, also known as Kuih Kasui. Like other popular Malay kuih-muih, it’s a steamed Malaysian delicacy and a traditional dessert (WAJIK/GLUTINOUS RICE CAKES). 

 

The Gula Melaka version, sometimes called Gula Merah, is essentially a palm sugar–flavored steamed dessert. It is infused with the fragrance of pandan leaves, which is what sets Malay kuih-muih apart from those made with vanilla essence (MALAYSIAN BANANA PANCAKE). 

Homemade Malaysian desserts don’t get better than this! Making this steamed treat is simple: mix the ingredients, steam, and roll it in fresh grated coconut. It can be made in individual molds or in one round tray, depending on preference. 

Ingredients for Kuih Kaswi

1/2 cup gula Melaka (palm sugar)

1 1/2 cups water
3/4 cup all-purpose flour

1/2 cup tapioca flour

A few pandan leaves, knotted

Fresh grated coconut mixed with a pinch of salt

How to Make Kuih Kaswi

Simmer palm sugar, pandan leaves and water till a thick syrup. .

Remove from heat and let it cool slightly.

Sift all-purpose flour and tapioca flour atop the syrup.

Whisk until the mixture is smooth and free of lumps.

Pour into a steaming tray or individual molds.

Steam until cooked through.

Roll in grated coconut.