Kuih Kaswi Pandan

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Kuih Kaswi Pandan is the modern version of a traditional Malay kuih (steam cake). The original and tradisional version do not use pandan (screwpine juice) but use palm sugar instead. The colour is dark brown, while this Kaswi Pandan I made is green in colour thanks to the screwpine.

This Kuih Kaswi is usually taken during breakfast, afternoon teas and as desserts after a gathering. Its soft and a bit chewy. A favourite among the Malays.

Kuih Kaswi Pandan

Ingredients:
2/3 cup of sugar – cook over a small fire with 2 cups of water. Off the fire once the sugar has dissolved.
1/2 cup of flour
1/2 cup of rice flour
3/4 cup of Pandan juice (screwpine juice)
A pinch of salt
1 tsp of air kapur (limewater) – optional
A bit of green colouring – I used 1 tsp of pandan paste instead

Method:
In a pot, mix all ingredients including the dissolve sugar. Mix well till the batter is smooth. Cook over a small fire till the mixture thickens slightly. Pour into the baking pan and steam for half an hour. Let it cool totally before cutting.

To serve: 
Cut the Kaswi and sprinkle grated coconut on top.

Note : Steam the grated coconut in a few small pieces of pandan leaves beforehand. This will ensure the grated coconut stays fresh for a longer period. Can also mix the grated coconut with a pinch of salt for a better taste to it.

 

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Talam Cempedak

I keep seeing cempedak last week (aka Artocarpus integer), wherever I go and so I could not resist purchasing one of it.  After that, I could not decide whether to just fry it or make it into a dessert.  Finally, I decided to puree the flesh of the Cempedak and make the Talam Cempedak.  Talam Cempedak, is a Malay kuih, a sweet dessert that is usually serve during teabreaks or gatherings.

It’s pretty easy to cook it just that the steaming will take a couple of hours and you have to properly cool it before you can cut and eat it.

Here’s the recipe :

First layer ingredients :

280 gm rice flour
20 gm corn flour
280 gm castor sugar
1500 ml coconut milk (I use 500 ml KARA coconut milk and add water to make 1500 ml)
1 tsp salt

Method – First Layer :

– Mix all ingredients together, whisk until blended well.
– Pour this mixture into a greased 11 inch round tray (use a little of vegetable oil to grease the tray)
– Steam for 50-60 mins or until cook. Use medium fire to steam.

Second layer ingredients :

3 eggs
230 gm castor sugar
150 gm rice flour
70 gm plain flour
orange colouring
750 ml coconut milk (I use 500 ml KARA coconut milk and add water to make 750 ml)
400 gm cempedak puree (blend the flesh of the cempedak with a bit of water)
1 tsp salt
1 tsp vanilla essence

Method – Second layer :

– Mix all ingredients together and strain it.
– Pour this mixture over the first layer (after the first layer is cooked and firm)
– Continue to steam for another 1hr 45 mins
– Once the second layer is cooked and firm, take it off from the steamer, cool it for at least 3 hours before cutting it.

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