Kuih Kaswi

I can proudly say kuih kaswi is one of my favourite kuih or snack. Kuih refers to sweet or savoury breakfast or tea time snack in Malay. There are countless varieties of kuih can be found in Malaysia.  One of such, is the humble kuih kaswi which can be prepared with simple ingredients found in pantry. The method of preparation are easy to follow even for beginners. The only part need to be cautious is, the amount of limestone water which has a very strong flavour that could ruin the whole mixture when over dose. Limestone usually eaten with betel leaves and widely use in making traditional kuih. You may find limestone in Asian groceries. The kuih itself soft,full of flavor and the coconut topping enhance the taste of this black beauty. Goes very well with a cup of teh o or black tea.

Ingredients

2 cups all purpose flour
2 cups + 3 cups water
1/2 cup tapioca flour
1 cup dark brown sugar
3/4 cup granulated white sugar
3/4 tsp limestone diluted with 3 tbsp water

Methods

In a pan add 2 cups of water, brown sugar and white sugar. Cook till sugar dissolved. Strain the mixture to remove impurities.

In a large bowl, add the dissolved sugar mixture,remaining 3 cups water,all purpose flour and tapioca flour. Stir well without lumps.

Add the limestone water and stir well to combine.

Prepare steamer to steam the mixture. Cover the lid of the steamer with clean kitchen towel to prevent from the steaming water dripping to the mixture.

Pour the mixture into a greased baking tin and steam for 30-40 minutes or till done.

Remove from steamer and cool completely before slicing.

In a bowl, combine grated coconut and salt. Stir and gently coat the kaswi slices generously with the coconut mixture.