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Kueh Lompang



Kueh Lompang recipe made with dry rice flour, pandan leaves, alkali water, grated coconut. Great dessert for the month of Ramadan.


Ingredients for Kueh Lompang:
For Batter:
  • 120g. / 4 oz. / 4 tbsp dry rice flour
  • 1/4 tsp salt
Syrup to be used as liquid:
  • 4 tbsp sugar
  • 140 ml / 1/4 pt water
  • 2 screwpine leaves - knotted
  • colouring as desired
  • 1/4 tsp alkali water
For Cake Topping:
  • 2 tbsp grated white coconut mixed with 1/4 tsp salt or desiccated coconut without salt
Utensil:
  • small Chinese wine cups / kuih lompang moulds
Method:
To Make Syrup:
  1. Boil water with sugar and screwpine leaves
  2. Stir till sugar dissolves.
  3. Remove screwpine leaves.
  4. Cool syrup.
To Make Batter:
  1. Follow basic recipe of Thin Batter Using Dry Rice in this section.
  2. If quantity is not enough, add water to make up the 560 ml / 1 pt batter.
To Cook Rice Cake:
  1. Place wine cups in a tray.
  2. Heat up in steamer.
  3. Add alkali water to batter.
  4. Add a few drops of colouring to whole quantity of batter. Or you may also divide batter into desired portions and add a different colour to each portion.
  5. Stir thoroughly and spoon batter into cups.
  6. Steam batter for 10-15 mins. till cooked.
  7. Remove cups from tray. Cool cakes thoroughly before removing from cups.
  8. Spoon grated coconut on top of cake and serve.
Variation:
  • Use 2 tbsp chopped palm sugar (gula melaka) and 2 tbsp sugar for syrup but leave out colouring.
Printable Version - Kueh Lompang

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