Bismillahirahmanirahim...
Kuih Kaswi inspired by Azie Kitchen
2 cup flour
1 cup tapioca flour
4 big block Gula Melaka
1 cup fine sugar
4 1/2 cup water
1 teaspoon Kapur Sireh (dilute with a spoon full of water)
1 bowl Grated coconut
4-5 Pandan leaves
Salt
Steps:
1. Get hold on a steamer with boiling water. Place the cake tin in the steamer.
Melt Gula Melaka with 4 1/2 sugar in a big pot until it comes to a boil. You may add in more sugar should you prefer a sweeter Kaswi.
2. Add in the Kapur mixture. *Not to much. Kapur is an agent to make your Kaswi firm.
3. Pour in about 2 cups of Gula Melaka syrup into the sieved flour ( flour + tapioca flour) and stir.
4. Until all are well mixed, transfer into the warmed cake tin, and steam for about 45 minutes.
5. Once cooked, take the kaswi out and let it cool before cutting.
6. Place cut pandan leaves into 4cm-5cm long and mix with the grated coconut. Put them in a ceramic bowl and steam it for about 10 mins. Add in a pinch of salt. * this is to make your grated coconut last longer.
7. Cooled kaswi is then served with the steamed shredded coconut.
Yummy....Good Luck!!!
Kuih Kaswi inspired by Azie Kitchen
2 cup flour
1 cup tapioca flour
4 big block Gula Melaka
1 cup fine sugar
4 1/2 cup water
1 teaspoon Kapur Sireh (dilute with a spoon full of water)
1 bowl Grated coconut
4-5 Pandan leaves
Salt
Steps:
1. Get hold on a steamer with boiling water. Place the cake tin in the steamer.
Melt Gula Melaka with 4 1/2 sugar in a big pot until it comes to a boil. You may add in more sugar should you prefer a sweeter Kaswi.
2. Add in the Kapur mixture. *Not to much. Kapur is an agent to make your Kaswi firm.
3. Pour in about 2 cups of Gula Melaka syrup into the sieved flour ( flour + tapioca flour) and stir.
4. Until all are well mixed, transfer into the warmed cake tin, and steam for about 45 minutes.
5. Once cooked, take the kaswi out and let it cool before cutting.
6. Place cut pandan leaves into 4cm-5cm long and mix with the grated coconut. Put them in a ceramic bowl and steam it for about 10 mins. Add in a pinch of salt. * this is to make your grated coconut last longer.
7. Cooled kaswi is then served with the steamed shredded coconut.
Yummy....Good Luck!!!