Wednesday, December 16, 2009


Kuih kaswi or kasui is a traditional kuih made of wheat flour, tapioca flour and palm sugar (gula Melaka). It's very fragrant and sticky soft. The authentic taste can only be obtained if palm sugar is used. In case this is not available you can use brown sugar instead but add a drop of sarsaparilla brown food color  to get darker tone. You can also use round pan of 8 inches diameter to steam then cut into bite sizes.


2 cups wheat flour
5 heaped tablespoons tapioca flour
1 and 1/2 cups palm sugar (gula Melaka)
1/2 cup granulated sugar
5 cups water
2 screwpine leaves (optional)
1/2 teaspoon lime (kapur) mix with little water
1/2 teaspoon salt

250g grated coconut
1 teaspoon salt


1. Boil water in the steamer.

2. Combine the grated coconut and 1 teaspoon salt, steam for a few minutes. Remove and set aside.

3. Put palm sugar, granulated sugar, 2 cups of water and screwpine leaves in a pot. Heat until sugar is dissolved. Strain and cool.

4. Mix together wheat flour, tapioca flour, kapur, salt, the balance of water and syrup in a bowl, stir well.

5. Heat the small teacups in the steamer then fill in with the batter.

6. Steam for 20 minutes, remove teacups and put them in a shallow tray of cold water.

7. When kuih are cold, remove from mould by loosening edge with a knife.

8. At the time of serving, sprinkle top with grated coconut.

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