Kaswi Coconut
Makan Tengah Hari • Malaysia
How to Make Kaswi Coconut (Traditional & Healthy Version)
Kaswi Coconut is a beloved Malaysian sweet treat, especially popular in South Indian communities of Malaysia. This vegetarian dessert features a delicate blend of kaswi flour (a type of rice flour), santan (coconut milk), and gula Melaka (palm sugar), creating a flavorful, moist cake with a distinct coconut aroma. Often enjoyed during lunch or festive gatherings, Kaswi Coconut is a celebration of Malaysia’s multicultural heritage, reflecting the influence of Indian and Malay culinary traditions. The dish is renowned for its soft, pudding-like texture and fragrant notes of pandan leaves and coconut, making it a satisfying and wholesome choice. Kaswi Coconut is naturally vegetarian and can be easily adapted to be vegan, and it’s a great option for those looking for a lighter yet authentic dessert. The use of local ingredients such as santan, pandan, and gula Melaka highlights Malaysia’s vibrant food scene and commitment to traditional flavors. Whether served as a midday snack or a festive lunch treat, Kaswi Coconut is a delightful way to enjoy the richness of Malaysian cuisine.
Bahan-bahan(untuk 1 square (approx. 100g) per serving)
- 1/2 cup Kaswi flour (rice flour) (tepung kaswi)
- 1/2 cup Gula Melaka (palm sugar) (finely chopped)
- 1 cup Santan (coconut milk) (fresh or carton)
- 1/2 cup Water (for dissolving sugar)
- 1 leaf Pandan leaf (knotted)
- 1/4 cup Grated coconut (fresh, for topping)
- 1/4 tsp Salt (for balance)
- 1 stalk Lemongrass (bruised, optional for aroma) - pilihan
- 1 tbsp Cornstarch (for firmer texture)
- 1 tsp Vegetable oil (for greasing)
Arahan
- 1
Combine gula Melaka, water, pandan leaf, and lemongrass in a saucepan. Heat gently until gula Melaka dissolves completely. Strain to remove solids.
5 minutes
Use low heat to avoid burning the sugar.
- 2
In a mixing bowl, whisk kaswi flour, cornstarch, and salt. Gradually add santan while stirring until a smooth batter forms.
4 minutes
Ensure there are no lumps for a silky texture.
- 3
Slowly pour in the cooled gula Melaka syrup, mixing constantly until fully incorporated.
3 minutes
Mix until the batter is evenly colored.
- 4
Grease a small steaming tray or tin with vegetable oil. Pour the batter in and level it with a spatula.
2 minutes
Tap the tray to remove air bubbles.
Kenapa hidangan ini sihat
This recipe uses santan (coconut milk) for healthy fats, limits refined sugars by relying on gula Melaka, and includes pandan for natural flavor and antioxidants. The absence of dairy and gluten makes it suitable for those with sensitivities. It’s a lighter, plant-based option, ideal for anyone seeking a nutritious Malaysian snack or lunch dessert without compromising authentic taste.
Kaswi Coconut is a naturally gluten-free, vegetarian dessert rich in healthy fats from coconut milk and grated coconut. It provides moderate carbohydrates from rice flour and palm sugar, while the addition of pandan and lemongrass adds antioxidants and aromatic compounds. The dish is high in manganese and copper from coconut, and contains vitamins B and C from pandan. Using minimal oil and natural sweeteners makes it a better-for-you option compared to conventional cakes.
Petua
- 💡Tip 1: Use fresh santan for a creamier result.
- 💡Tip 2: Knotted pandan leaf ensures easy removal after boiling.
- 💡Tip 3: Allow kaswi to cool completely before cutting for clean slices.
Penyimpanan & hidangan
Store cooled Kaswi Coconut in an airtight container in the refrigerator for up to 2 days. Sprinkle grated coconut just before serving to maintain freshness and prevent sogginess.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
