Kuih Kaswi Gula Merah Lembut, Kenyal dan Tak Manis Sangat

Kali ini kita buat kuih tradisional lagi iaitu kuih kaswi gula merah yang lembut dan sedikit kenyal. Kuih tradisi yang satu ini rasanya lemak manis, dimakan bersama kelapa parut. Sesuai untuk hidangan untuk tetamu atau sebagai sajian untuk minum petang.
Selamat mencuba!

Jumlah Kuih : 35 biji

AIR GULA :
250 gm gula merah | 1 dan 1/2 cawan
70 gm gula pasir | 1/3 cawan
1/2 sudu teh garam
500 ml air | 2 cawan
3 helai daun pandan (simpul)

ADUNAN :
250 gm tepung gandum | 2 cawan
110 gm tepung ubi | 1 cawan
500 ml air | 2 cawan
3 sudu besar air kapur

HIASAN :
200 gm kelapa parut putih
1 sudu teh garam putih
hirisan daun pandan

ACUAN : acuan lompang saiz besar atau loyang segiempat 7 atau 8 inci
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[english]
This time we are making another traditional Malay kueh, the soft and slightly chewy brown sugar kosui cake. This traditional cake is rich and sweet, eaten with grated coconut. Suitable for serving to guests or as a treat for afternoon tea.
Enjoy!

Number of Cakes: 35 pieces

SUGAR WATER:
250 gm dark brown sugar/ jaggery | 1 and 1/2 cups
70 gm granulated sugar | 1/3 cup
1/2 teaspoon salt
500 ml water | 2 cups
3 pandan leaves (knotted)

MIXTURE:
250 gm wheat/ all purpose flour | 2 cups
110 gm tapioca flour | 1 cup
500 ml water | 2 cups
3 tablespoons limestone water

GARDENING:
200 gm white grated coconut
1 teaspoon white salt
sliced ​​pandan leaves

MOULD: large lompang mold or 7 or 8 inch square baking pan
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