Kaswi with Cardamom
Makan Tengah Hari • Malaysia
How to Make Kaswi with Cardamom (Traditional & Healthy Version)
Kaswi with Cardamom is a cherished traditional kuih from Malaysia, especially popular among the Indian-Malaysian community in the southern region. This steamed dessert, known locally as 'kaswi' or sometimes 'koswee', is crafted from a harmonious blend of rice flour, gula Melaka (palm sugar), and the aromatic touch of cardamom. The addition of santan (coconut milk) and pandan leaves imparts a creamy, fragrant profile that is uniquely Malaysian. Kaswi is typically enjoyed as a midday snack or light lunch, offering a delightful balance of sweetness and subtle spice. The multicultural tapestry of Malaysian cuisine is beautifully reflected in this dish. While Kaswi has South Indian roots, it has evolved in Malaysia with the use of local ingredients like gula Melaka and pandan, making it a staple at family gatherings, festive occasions, and as an everyday comfort food. Kaswi with Cardamom is not only delicious but also a healthier dessert option, thanks to the use of plant-based ingredients and natural sweeteners. Its soft, gelatinous texture and inviting aroma make it a favorite for all ages.
Bahan-bahan(untuk 2 medium pieces per serving)
- 1 cup Rice flour (Tepung beras)
- 1/2 cup, finely chopped Gula Melaka (palm sugar)
- 3/4 cup Santan (thick coconut milk)
- 1 cup Water
- 2 leaves, knotted Pandan leaves (Daun pandan)
- 4 pods, seeds crushed Cardamom pods (Buah pelaga)
- 2 tablespoons Cornstarch (Tepung jagung)
- 1/4 cup Desiccated coconut (For topping) - pilihan
- 1/4 teaspoon Salt
Arahan
- 1
Dissolve gula Melaka in 1 cup water with pandan leaves over low heat, stirring until fully melted. Strain and let cool.
5 minutes
Use fresh pandan for a more aromatic syrup.
- 2
Combine rice flour, cornstarch, and salt in a mixing bowl. Slowly add the cooled gula Melaka syrup, stirring constantly to avoid lumps.
3 minutes
Sift flour for a smoother texture.
- 3
Add santan and crushed cardamom seeds to the mixture. Mix well until fully combined.
2 minutes
Ensure santan is at room temperature to prevent curdling.
- 4
Pour the mixture into a lightly greased 6-inch steaming tray or small molds.
2 minutes
Line tray with banana leaf for extra aroma if available.
Kenapa hidangan ini sihat
This Malaysian Kaswi with Cardamom recipe is steamed, not fried, and uses natural sweeteners and plant-based ingredients, making it lower in saturated fat and free from artificial additives. It’s a satisfying vegetarian dessert or lunch snack that’s nourishing, filling, and supports heart health. With proper portion control, it’s suitable for weight management and healthy eating.
Kaswi with Cardamom is naturally gluten-free and made with wholesome ingredients like rice flour and santan, providing carbohydrates for energy and healthy fats. Gula Melaka is lower on the glycemic index than white sugar, and cardamom adds antioxidants. Pandan is rich in vitamin A and essential oils. This kuih is cholesterol-free, plant-based, and can be enjoyed in moderation as part of a balanced diet.
Petua
- 💡Tip 1: Use freshly squeezed santan for the creamiest flavor and aroma.
- 💡Tip 2: Strain the batter to ensure a silky, lump-free texture.
- 💡Tip 3: For a richer color, add a drop of natural pandan extract to the batter.
Penyimpanan & hidangan
Store leftover kaswi in an airtight container in the refrigerator for up to 2 days. Allow to come to room temperature before serving or gently steam to refresh.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
