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Kuih Lompang

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    Source: lilyng2000.blogspot.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsB1
    MineralsNatrium, Fluorine, Chlorine, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 140 gm rice flour

    2. 1 heaped tbsp tapioca flour

    3. 285 gm coarse sugar

    4. 1/2 tsp potassium carbonate & sodium bi-carbonate solution

    5. 1/2 tsp pandan paste

    6. green coloring

    7. 18 fl oz/ 485ml water

    8. 455 gm coarsely grated coconut, mixed with a pinch of table salt

    Instructions Jump to Ingredients ↑

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

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

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

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

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

    6. Fill cups with flour mixture and steam for 10 minutes.

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

    8. Top the cake with the grated coconut.

    9. Serves

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