Kuih Kaswi

This is traditional Malay pudding dessert which is generously coated with fresh coconut flakes.
The pudding is steamed before coating and is best served when cooled. You will be delighted with this tasty and fragrant pudding. If you wish, sprinkle the puddings with more coconut flakes before serving them.

  • 1.2 L Water
  • 200 g Fine Granulated Sugar
  • 180 g Palm Sugar; chopped into small pieces
  • 230 g Plain Flour
  • 45 g Tapioca Starch
  • 1 tsp Hoen Kwe Flour
  • 80 g Freshly Grated Coconut


Mix together grated coconut with a pinch of salt and leave aside for coating later.

Mix well together plain flour and tapioca starch. Leave aside.

Bring water to a boil. Add granulated sugar and palm sugar. Lower heat and boil until both sugars have completely dissolved. Allow to cool. Now pour the sugar water onto flour mixture, stirring constantly. Blend well.

Sieve this mixture to remove any impurities from the palm sugar. Pour pudding mixture into a square pan and steam for 20 to 30 minutes over high heat or until pudding has set.

Allow pudding to cool for 10 minutes before cutting into rectangular pieces. Coat well with coconut flakes. Serve immediately.

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