Kuih Kaswi Gula Melaka
Ingredient A - Syrup
- 400 ml plain water
- 5 pandan leaves
- 70 gram Palm Sugar (gula Kabung)
- 30 g castor or plain sugar
Ingredient B - Batter
- 40 g All purpose flour
- 20 g Rice flour
- 30 g Corn flour
- 30 g Tapioca Flour
- a pinch of Kapur (edible Calcium carbonate)
Ingredient C - Grated Coconut
- Grated white coconut + a pinch of salt
- Add 1 pinch of salt to the grated coconut and steam for 5 minutes
Direction
- Boil a pot of water. Add in ingredient A until dissolve. You just need to dissolve the sugar and that's it switch of the heat. Set aside to cool down.
- Combine all flours in a bowl. Use a strainer, pour in gula melaka syrup and mixed till smooth. Add in a pinch of kapur mixed well till smooth.
- Strain to ensure, it is lumps free and set aside 15 mins to rest.
- Prepare a boiling water in a steamer, grease chinese teacup with oil,
- Place on boiling steamer for 1 - 2 minutes (to warm it) before pouring the batter.
- Open the lid, stir batter before pour the batter. Steam for 15 minutes .
- 5 mins later open the lid to release the steam. Wipe the liquid dry, quickly closed back.
- Do this every 5 minutes and it gives a smoother surface.
- Unmold when they are completely cool. Best after 4 hours.
Palm sugar and Red Sugar
Done
Serving preference.
Unmold when they are warm cut into small chunks and coat with grated coconut to serve or
Unmold when they are completely cool best after 4 hours and top with grated coconut
