Kuih Kaswi

My Kuih Kaswi

Assalamualaikum and a very good day to everyone out there. This morning the Ministry announce that the school is closed for today due to dusty weather. For the past few days Kuwait is experiencing dust storm and unstable weather condition with winds up to 50km/hr. Last week during Jessy’s sports day, it was said to be hot and sunny with temperature above 30C, so I went to the Jessy’s school without any jacket… and guess what, the temperature drop to 16C and the winds were blowing about 45km/hr… I was freezing…

Picture from Kuwait Times

In Kuwait, during the month of March, April and May it is called “sarayat” season where the weather is a little bit tricky. During these season you could get up to a beautiful sunny and peaceful day and as the afternoon goes on clouds start to build up from nowhere bringing fierce thunderstorms by the evening. You could also get dust at times during this sarayat season.

Well, the kids are at home today, so nothing much can be done… all plans that I have lined up for the day have to be put on hold. Well, almost all plans… he he he because I’m determine to post this recipe after almost two week neglecting this blog even though believe it or not I have spent almost 2 hours on this posting since this morning… apa taknya have to stop every 10 minutes to attend to questions, helping them with their works and not to mention request for food mmmm…. So, here is the recipe taken from myresipi. Since it was my first attempt, I only made 1/2 of the ingredients below.

My first attempt....

Ingredient :

  • 350 g palm sugar (gula melaka/nise )
  • 240 g granulated sugar
  • 450 ml water
  • 2 screwpine leaves ( I used few drops of pandan essence)
  • 190 g flour*
  • 120 g  tapioca flour*
  • 60 g rice flour*
  • 900 ml water
  • 2 tbsp alkaline water
  • 3/4 tbsp lime water (air kapur)


  • 1 cup grated coconut
  • pinch of salt


  1. Grease the 30 cm cake pan with oil.
  2. Combine the grated coconut and salt in a small bowl. Set aside.
  3. Boil water in the steamer.
  4. Place palm sugar, granulated sugar, 450ml water and screwpine leaves in a saucepan. Heat until the palm sugar and granulated sugar dissolve. Strain and cool.
  5. Mix together flour, tapioca flour, rice flour, water, alkaline water and lime water in a bowl. Mix well.
  6. Pour the cooled syrup into the batter and mix well.
  7. Pour the batter into the greased cake pan and place it into the steamer. Steam for 40 – 45 minutes. Cool and cut.
  8. Roll the cut kuih kaswi onto the grated coconut topping. Serve.

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