Resepi Kuih Kaswi Gula Merah

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Kuih Kaswi Gula Merah: A Delightful Malaysian Treat

Kuih Kaswi, a traditional Malaysian delicacy, offers a delightful blend of textures and flavors. This recipe focuses on a particularly delicious variation: Kuih Kaswi Gula Merah, using palm sugar for a rich, caramelly sweetness. Let's delve into the steps to create this delectable treat!

Ingredients You'll Need:

This recipe yields approximately 20 pieces of Kuih Kaswi. Adjust quantities as needed.

For the Dough:

• 250g glutinous rice flour (tepung pulut)
• 100g tapioca flour (tepung sagu)
• 150ml water
• Pinch of salt

For the Filling:

• 200g gula merah (palm sugar), shaved or finely grated
• 50ml water
• 1 tablespoon grated coconut (optional, for extra richness)

For Garnish (Optional):

• Grated coconut
• Sesame seeds

Step-by-Step Instructions:

1. Preparing the Gula Merah Filling:

• In a small saucepan, combine the shaved gula merah and water.
• Cook over medium heat, stirring constantly, until the gula merah dissolves completely and forms a thick, syrupy consistency.
• If using, stir in the grated coconut. Remove from heat and let cool slightly.

2. Making the Kuih Kaswi Dough:

• In a large bowl, combine the glutinous rice flour and tapioca flour.
• Gradually add the water, mixing well until a smooth, slightly sticky dough forms. Add the pinch of salt.
• The dough should be pliable but not too wet. Adjust the water quantity if needed.

3. Assembling and Shaping the Kuih Kaswi:

• Take a small portion of the dough (approximately 1 tablespoon).
• Flatten the dough into a small circle.
• Place a spoonful of the cooled gula merah filling in the center.
• Gently bring the edges of the dough together, pinching them to seal the filling completely. You can shape it into a small ball or leave it slightly flattened.

4. Steaming the Kuih Kaswi:

• Line a steamer basket with parchment paper or banana leaves to prevent sticking.
• Arrange the shaped Kuih Kaswi in the steamer basket, ensuring they are not overcrowded.
• Steam over medium-high heat for approximately 15-20 minutes, or until the Kuih Kaswi are cooked through and slightly translucent. You'll know they're done when they feel firm to the touch.

5. Serving and Enjoying:

• Once cooked, carefully remove the Kuih Kaswi from the steamer.
• Let them cool slightly before serving.
• Garnish with grated coconut and/or sesame seeds, if desired.

Tips for the Best Kuih Kaswi Gula Merah:

• Gula Merah Quality: Use good quality, fresh gula merah for the best flavor.
• Dough Consistency: The dough should be soft and pliable. If it's too dry, add a little more water; if it's too wet, add a little more flour.
• Steaming Time: Adjust the steaming time depending on the size of your Kuih Kaswi and your steamer.
• Storage: Store leftover Kuih Kaswi in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Kuih Kaswi Gula Merah is a simple yet rewarding recipe. The chewy texture of the dough perfectly complements the rich, sweet gula merah filling. Enjoy this delightful Malaysian treat! Remember to share your culinary creations and tag us! Selamat mencuba! (Happy trying!)