Kueh Lompang
 
 

Ingredients:
100 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
28 fl oz/785ml 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 25 fl oz/710 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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