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how to make kuih lompang

20 Aug

This is steamed rice cakes with grated coconut topping. For better and more interesting presentation, gula melaka or coloring can be added to the batter mixture.

Ingredients:

140 gm rice flour
1 heaped tbsp tapioca flour
285 gm coarse sugar
1/2 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp pandan paste
green coloring
18 fl oz/485ml water
455 gm coarsely grated coconut, mixed with a pinch of table salt

Method:

Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well.

Boil sugar with 15 fl oz/425 ml water until sugar dissolves.

Pour the syrup gradually through a strainer into the flour mixture, stirring all the time.

Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green.

Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes.

Fill cups with flour mixture and steam for 10 minutes.

Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife.

Top the cake with the grated coconut.

 
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Posted by on August 20, 2011 in Uncategorized

 

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