Kueh Lompang

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.

Credit: Kueh Lompang Recipe