Kaswi with Ghee
Makan Tengah Hari • Malaysia
How to Make Kaswi with Ghee (Traditional & Healthy Version)
Kaswi with Ghee is a cherished Malaysian delicacy, especially among the South Indian communities settled in Malaysia. Combining the gentle sweetness of kaswi—a steamed rice flour cake infused with gula Melaka (palm sugar)—and the aromatic richness of ghee, this dish captures the multicultural essence of Malaysian cuisine. It's soft, moist, and lightly fragrant with pandan, a staple flavoring in local desserts. Traditionally enjoyed as a light lunch or snack, Kaswi with Ghee is loved for its simplicity, natural ingredients, and nostalgic taste. In Malaysia, kaswi is often prepared for gatherings, festive occasions, and temple offerings, reflecting the harmonious blend of Indian and Malay culinary traditions. The addition of ghee elevates the humble kaswi, giving it a creamy, nutty aroma that pairs beautifully with the earthiness of palm sugar. This health-conscious version uses less sugar, wholegrain rice flour, and just enough ghee for flavor, making it ideal for calorie trackers and those seeking wholesome meals. The use of santan (coconut milk) and pandan lends an unmistakably local touch, celebrating ingredients found in every Malaysian kitchen.
Bahan-bahan(untuk 1 generous steamed kaswi slice with 1 tsp ghee)
- 3/4 cup Rice flour (tepung beras)
- 1/3 cup Gula Melaka (palm sugar, finely chopped)
- 1/2 cup Santan (light coconut milk)
- 1 Pandan leaf (tied into a knot)
- 1 cup Water (for dissolving gula Melaka)
- 2 tsp Ghee (clarified butter)
- 1 tbsp Cornstarch (helps with texture)
- 1/8 tsp Salt (to balance sweetness)
- 2 tbsp Grated coconut (steamed, for topping (optional)) - pilihan
Arahan
- 1
In a small pot, combine gula Melaka, water, and pandan leaf. Heat gently until sugar dissolves. Strain and discard the pandan leaf. Let the syrup cool slightly.
5 minutes
Do not boil the syrup too long or it may become too thick.
- 2
In a mixing bowl, whisk together rice flour, cornstarch, and salt. Gradually pour in the cooled palm sugar syrup, stirring constantly to avoid lumps.
3 minutes
Sieve the mixture if lumps form for a smooth texture.
- 3
Add santan and mix well. The batter should be pourable and smooth.
2 minutes
Use light santan for a healthier, lower-calorie version.
- 4
Pour the batter into a lightly greased heatproof tray or small steaming bowls.
2 minutes
Grease with a small amount of ghee for fragrance.
Kenapa hidangan ini sihat
This healthy Malaysian kaswi recipe is steamed rather than fried, keeping fat content low. Using light santan and minimal ghee reduces calories while maintaining authentic flavor. Gula Melaka, a natural sweetener, has a lower glycemic index than refined sugar. Wholegrain rice flour increases fiber, supporting gut health and fullness. The absence of artificial additives or preservatives ensures a clean, nourishing dish that fits well into a balanced, calorie-conscious vegetarian diet.
Kaswi with Ghee, made with rice flour and santan, is naturally gluten-free and offers moderate carbohydrates for sustained energy. Palm sugar provides trace minerals like potassium and magnesium, while pandan adds antioxidants. Ghee, used in moderation, supplies healthy fats and fat-soluble vitamins. The use of light santan and reduced sugar makes this version lighter yet satisfying, making it suitable for most dietary needs. Grated coconut topping adds dietary fiber for digestion.
Petua
- 💡Tip 1: For a stronger pandan aroma, blend pandan leaves with water and use the juice in the batter.
- 💡Tip 2: Steam kaswi in small portions for faster, even cooking.
- 💡Tip 3: Always use high-quality gula Melaka for authentic flavor and color.
Penyimpanan & hidangan
Store cooled kaswi in an airtight container in the refrigerator for up to 2 days. Warm gently before serving and drizzle with fresh ghee. Avoid leaving at room temperature for prolonged periods due to santan.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 190.0 kcal |
