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
Arahan langkah demi langkah
Step 1 · Dissolve gula Melaka in 1 cup water with pandan leaves over low heat
Dissolve gula Melaka in 1 cup water with pandan leaves over low heat, stirring until fully melted. Strain and let cool.
Step 2 · Combine rice flour
Combine rice flour, cornstarch, and salt in a mixing bowl. Slowly add the cooled gula Melaka syrup, stirring constantly to avoid lumps.
Step 3 · Add santan and crushed cardamom seeds to the mixture
Add santan and crushed cardamom seeds to the mixture. Mix well until fully combined.
Step 4 · Pour the mixture into a lightly greased 6-inch steaming tray or sma...
Pour the mixture into a lightly greased 6-inch steaming tray or small molds.
Step 5 · Steam over medium heat for 20 minutes until set and slightly spring...
Steam over medium heat for 20 minutes until set and slightly springy to touch.
Step 6 · Remove from steamer and let cool completely before cutting into pieces
Remove from steamer and let cool completely before cutting into pieces.
Step 7 · Sprinkle with desiccated coconut before serving
Sprinkle with desiccated coconut before serving.
Mengapa resipi 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.
Nota tentang tradisi
Kaswi with Cardamom is highly regarded in the southern regions of Malaysia, particularly in Johor and Melaka. It is an essential kuih for tea time, family gatherings, and festive occasions within Malaysian Indian communities, reflecting the nation’s multicultural culinary heritage. While it is enjoyed year-round, it often appears at open houses, weddings, and religious celebrations.