Muscovado Sugar Steamed Cake With Coconut Topping | Kuih Lompang-kuih Kaswi | My Lovely Recipes Asmr

This traditional pastry has different names in Southeast Asia, such as Kuih Kaswi, Kuih Kosui, Kuih Lompang, etc. Regardless of the name, it is famous for its soft and sweet taste, and it is so delicious that you can't stop eating it.

Muscovado Sugar
We use traditional muscovado sugar, which is less lumpy and can be melted with hot water. If you use harder coconut sugar, it is recommended to boil it first. After cooking, you must wait for it to cool before adding flour to avoid affecting the taste of the pastry. Otherwise, the flour will be cooked and affect the taste.

Alkaline Water
We have also tried not to use alkaline water, but the color is only slightly lighter, and the taste is slightly less chewy than that of alkaline water version. For people with sensitive taste, they may slightly notice the taste of alkaline water. If there is no alkaline water or it is inconvenient to buy it, it can be omitted without much impact on the final taste. Therefore, adding or not adding alkaline water varies from person to person, and both can make delicious pastries.

Appearance
This time we used a mold with clear lines, which makes the pastry look more beautiful. If you don't have a mold, you can also use teacups. No matter what tool you use, you need to wait until it is completely cooled before demoulding. This ensures a smooth appearance.

This pastry has a soft and sweet taste, and it tastes a bit like rice cake when dipped in coconut shreds. The production process is simple and does not require too many steps. If you can't finish it, you can store it in a sealed box and refrigerate it for about 3-4 days, while the coconut shreds need to be frozen separately. When you enjoy it again, just take it out and steam it to taste.

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📃Text Recipe
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🔪 Preparation time: 10 minutes
🍲 Cooking time: 25 minutes
🍽️ Recipe quantity: 14 pieces
Mold: 7.8 x 3.6cm

🌱INGREDIENTS
- 120g All-purpose Flour
- 50g Tapioca Starch
- 2 tsp Alkaline Water
- 280g Water

Sugar Water
- 140g Muscovado Sugar
- 120g Boiling Water
- 2 Pandan Leaves

Shredded Coconut
- 100g Shredded Coconut
- 0.5 tsp Salt
- 2 Pandan Leaves

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这款传统糕点在东南亚各地有不同的名称，如钵仔糕、碗仔糕、杯仔糕，以及Kuih Kaswi、Kuih Kosui、Kuih Lompang等。不论名字如何，它都以其口感糯软、味道香甜而著称，一口接一口，让人欲罢不能。

黑糖
我们选用传统的黑糖，它少结块用热水就能融化。如果使用较硬的椰糖，建议先煮融。煮好后必须待其晾凉后再加入面粉，以免影响糕点的口感。否则，面粉被烫熟会影响口感。

碱水
我们也曾尝试过不使用碱水的方法，结果只是颜色稍浅，口感上与使用碱水的差了些许的咬劲。对于味觉敏感的人，可能会略微察觉到加了碱水的味道。如果没有碱水或者不方便购买，可以省略对最终口感影响不大。因此，加与不加碱水因人而异，都能制作出美味的糕点。

外观
这次我们采用了纹路清晰的模具制作，糕点外观更加漂亮。如果没有模具，也可以使用传统的茶杯。无论使用何种工具，都需要等待完全冷却后脱模。这样可以确保外观光滑。

这种糕点口感软糯，香甜可口，沾上椰丝吃起来有点像年糕。制作过程简单，不需太多步骤。吃不完的话，可以将其存放在密封盒中冷藏3-4天左右，而椰丝则需要另外冷冻保存。再次享用时，只需取出蒸热即可品尝。

#我的爱心食谱 #甜品 #食谱 #糕点

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🔪 准备时间 ：10分钟
🍲 烹饪时间 ：25分钟
🍽️ 食谱份量 ：14粒
摸具 : 7.8 x 3.6cm

🌱食材
- 120克 中筋面粉
- 50克 木薯粉
- 2茶匙 碱水
- 280克 清水

糖水
- 140克 黑糖
- 120克 滚水
- 2片 香兰叶

椰丝
- 100克 椰丝
- 0.5茶匙 盐
- 2片 香兰叶

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🎼 Music by @OrangeHead
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