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
Arahan langkah demi langkah
Step 1 · In a small pot
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.
Step 2 · In a mixing bowl
In a mixing bowl, whisk together rice flour, cornstarch, and salt. Gradually pour in the cooled palm sugar syrup, stirring constantly to avoid lumps.
Step 3 · Add santan and mix well
Add santan and mix well. The batter should be pourable and smooth.
Step 4 · Pour the batter into a lightly greased heatproof tray or small stea...
Pour the batter into a lightly greased heatproof tray or small steaming bowls.
Step 5 · Steam over high heat for 15 minutes or until the kaswi is set and a...
Steam over high heat for 15 minutes or until the kaswi is set and a toothpick inserted comes out clean.
Step 6 · Let the kaswi cool for 10 minutes before slicing
Let the kaswi cool for 10 minutes before slicing. Drizzle with ghee and top with steamed grated coconut if desired.
Mengapa resipi 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.
Nota tentang tradisi
Kaswi with Ghee is especially popular in Malaysian communities with South Indian heritage, often enjoyed during festive occasions, temple offerings, and family gatherings. Its simple ingredients and comforting flavors make it a beloved choice for breakfast and lunch, particularly during Deepavali and community prayers. The use of local ingredients like pandan and santan highlights Malaysia’s multicultural food landscape, where recipes are adapted and shared across generations.