Kuih Kaswi Pandan
Makan Tengah Hari • Malaysia
How to Make Kaswi Pandan (Traditional & Healthy Version)
Kaswi Pandan is a beloved kuih (traditional Malaysian snack) that beautifully showcases Malaysia’s multicultural heritage, especially from the South Indian community. It’s typically enjoyed as a midday treat or lunch dessert, offering a delightful blend of pandan aroma and subtle sweetness. This kuih is made with simple, natural ingredients like pandan leaves, santan (coconut milk), and rice flour, which are staples in Malaysian households. The vibrant green color comes from freshly extracted pandan juice, a hallmark of local cuisine, while the soft, chewy texture appeals to all ages. Kaswi Pandan represents the harmony of flavors and cultures found throughout Malaysia, reflecting influences from Indian, Malay, and Peranakan kitchens. Its unique taste and easy preparation make it a favorite for gatherings and festive occasions. Choosing Kaswi Pandan for lunch means embracing Malaysia’s rich food traditions while enjoying a wholesome, plant-based dish packed with local flavors. This healthy recipe is perfect for calorie-conscious eaters, offering a lighter spin on a classic kuih without compromising taste or authenticity.
Bahan-bahan(untuk 2 slices per serving, typical kuih portion)
- 1 cup Rice flour (tepung beras)
- 5 leaves Pandan leaves (daun pandan, fresh)
- 1 cup Santan (coconut milk) (light santan preferred)
- 1/2 cup Brown sugar (gula merah)
- 1 cup Water (for pandan juice and batter)
- 1/4 tsp Salt (fine sea salt)
- 1/2 cup Grated coconut (fresh, for topping) - pilihan
- 2 tbsp Cornstarch (optional for firmer texture) - pilihan
- 1/2 tsp Vanilla essence (optional, for aroma) - pilihan
Arahan
- 1
Wash and cut pandan leaves. Blend with 1 cup water, strain to extract fresh pandan juice.
5 minutes
Use only fresh pandan for the best color and aroma.
- 2
In a mixing bowl, combine rice flour, brown sugar, salt, and cornstarch (if using). Stir in pandan juice and santan.
5 minutes
Mix slowly to prevent lumps.
- 3
Whisk batter until smooth and well-blended. Add vanilla essence if desired.
3 minutes
A smooth batter ensures a silky kuih texture.
- 4
Lightly grease a steaming tray. Pour batter evenly into the tray.
2 minutes
Use vegetable oil for greasing to keep it vegan.
Kenapa hidangan ini sihat
This recipe uses plant-based ingredients, low-fat santan, and brown sugar, making it suitable for calorie-conscious eaters. The absence of animal products and minimal processed ingredients promote heart health, while pandan contributes antioxidants. The steamed preparation avoids excess oil or frying, ensuring Kaswi Pandan is light yet satisfying. Its balance of carbs and fats makes it ideal for sustained energy without heavy calories.
Kaswi Pandan is a vegetarian kuih made with rice flour and santan, offering moderate carbohydrates and healthy fats from coconut milk. Pandan leaves provide natural antioxidants and vitamins A and C. Using brown sugar reduces glycemic impact compared to refined sugar, and the fresh grated coconut topping adds dietary fiber. This kuih is free from artificial coloring and preservatives, making it a wholesome, natural choice for lunch or snacks.
Petua
- 💡Tip 1: Always use fresh pandan leaves for authentic aroma and natural color.
- 💡Tip 2: Let the kuih cool completely before slicing to avoid sticky edges.
- 💡Tip 3: For extra flavor, toast grated coconut before sprinkling on top.
Penyimpanan & hidangan
Store Kaswi Pandan in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
