Kaswi Rose
Makan Tengah Hari • Malaysia
How to Make Kaswi Rose (Traditional & Healthy Version)
Kaswi Rose is a beloved Malaysian kuih inspired by South Indian culinary traditions, perfectly reflecting Malaysia’s multicultural tapestry. Made with a blend of rice flour, gula Melaka (palm sugar), santan (coconut milk), and a delicate infusion of rose water, this kuih is both soft and aromatic. The vibrant pink hue comes from natural rose essence, making it visually appealing for festive occasions and family gatherings. Traditionally steamed in small moulds, Kaswi Rose offers a delightful chewiness and subtle sweetness, making it a favorite teatime or lunch treat. This healthier Kaswi Rose recipe uses less sugar and light santan, making it a guilt-free option for those tracking calories. It’s naturally vegetarian and can easily be adapted for vegan diets. By using local ingredients such as pandan leaves and freshly grated coconut, the dish stays true to Malaysian roots, emphasizing the nation's love for aromatic, plant-based desserts. Kaswi Rose exemplifies the harmonious fusion of local tastes and South Indian influence in Malaysian cuisine, creating a dessert that is both nostalgic and health-conscious.
Bahan-bahan(untuk 1 small kuih per serving)
- 3/4 cup Rice flour (tepung beras)
- 1/4 cup Tapioca flour (tepung ubi)
- 1/3 cup Gula Melaka (palm sugar, finely chopped)
- 3/4 cup Santan (light coconut milk)
- 3/4 cup Water (filtered)
- 1 tsp Rose water (essence mawar)
- 1 leaf Pandan leaf (knotted)
- 1/8 tsp Salt (halus)
- 1/3 cup Grated coconut (fresh, for garnish) - pilihan
- few drops Pink food coloring (optional, for color) - pilihan
Arahan
- 1
Combine gula Melaka, water, and pandan leaf in a saucepan. Simmer over low heat until the sugar dissolves. Strain to remove pandan leaf and cool.
5 minutes
Use low heat to avoid burning the gula Melaka.
- 2
In a mixing bowl, whisk rice flour, tapioca flour, and salt. Gradually pour in the cooled gula Melaka syrup, stirring to avoid lumps.
3 minutes
Sift the flours for a smoother batter.
- 3
Add santan and rose water to the mixture. Stir until well combined. Add a few drops of pink coloring if desired.
2 minutes
Use light santan for a lower-calorie version.
- 4
Prepare small kuih moulds or muffin cups. Lightly grease them to prevent sticking.
2 minutes
Silicone moulds work well for easy unmoulding.
Kenapa hidangan ini sihat
This Kaswi Rose recipe is crafted to be lower in calories and fat by using light santan and less gula Melaka without compromising on authentic Malaysian flavor. It is naturally free from artificial additives and can be made vegan, making it an ideal choice for individuals with dietary restrictions. Enjoying traditional kuih in moderation supports a balanced diet and healthy lifestyle.
Kaswi Rose is a lighter alternative to traditional kuih, with reduced added sugar and the use of light santan. Rice flour and tapioca flour provide complex carbohydrates, while santan adds healthy fats and a creamy texture. Grated coconut topping offers dietary fiber and essential minerals like manganese. This vegetarian kuih is cholesterol-free and suitable for those seeking a plant-based dessert option.
Petua
- 💡Tip 1: Use freshly squeezed santan for the most authentic flavor.
- 💡Tip 2: Adjust the amount of rose water to your preferred intensity.
- 💡Tip 3: For a natural pink hue, infuse with a small amount of red beet juice instead of artificial coloring.
Penyimpanan & hidangan
Store Kaswi Rose in an airtight container in the refrigerator for up to 2 days. Best enjoyed at room temperature. Avoid freezing, as it affects the texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 175.0 kcal |
