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Kuih kaswi (tapioca dumplings): recipe illustration
Snacks & baking

Kuih kaswi (tapioca dumplings)

Small tapioca dumplings filled with melting palm sugar and rolled in grated coconut, fragrant with pandan. They are soft, slightly chewy and eaten at any time of day, especially during Ramadan and festivals.

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Ingredients

Ingredients

Pâte

Garniture

Enrobage

Optional extras

On the side

Instructions

  1. Boil the water with the knotted pandan leaves for 5 minutes to flavour it, then remove the leaves and keep the water warm.
  2. In a bowl, mix the tapioca flour with the pinch of salt, then gradually pour in the fragrant water while kneading until you have a soft dough that no longer sticks to your fingers.
  3. Melt the palm sugar with the 2 tablespoons of water in a small saucepan over low heat until you have a thick syrup, then let it cool.
  4. Take a small portion of dough, flatten it in your palm, place half a teaspoon of palm sugar syrup in the centre, close it up and roll into a smooth ball.
  5. Cook the dumplings in a large pan of simmering water for 5 to 7 minutes: they rise to the surface when they are ready.
  6. Drain them gently and roll them straight away in the lightly salted grated coconut until well coated.
  7. Serve warm or at room temperature.

Variations and tips

Coloured version. Add a drop of green food colouring to the pandan water for a brighter shade.

Using what's available here. Tapioca flour can be found in Asian grocery stores; otherwise use cassava starch.

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Original Ecomely recipe.