Kueh Lompang


Kueh Lompang

Colorful Kueh Lompang

My daughter had an Eid celebration in her school. Days before the event she kept reminding me to bake something for her to bring to class. The refreshment for the event is supposed to be potluck. So I had to come up with something fast.

I decided to make Kueh Lompang because it is sweet and colorful and the children will love it. It is also a simple dessert to make. On the day of the event, I made the Kueh Lompang and she brought it to school. It was a hit. The kids loved it and there were no leftovers.

Kueh Lompang is a traditional Malay cake. It is usually the size of a small cup with a little dent or a small well  in the middle. It is a sweet cake topped with steamed grated coconut that had been seasoned with little salt. This is to balance the sweetness of the cake and give it a creamy taste. It is a colorful cake.

The cooking method is by steaming the batter in little cups until cooked or firm. To store any leftovers, the cakes should be stored in the fridge in an airtight container. You need to microwave it if you intend to eat it after it has been chilled. Store the grated coconut separately from the cakes.

It is great for children’s parties and you can add flavor to the batter.

Below is the recipe:

Preparation Time: 30 minutes

Steaming time: About 10 minutes for a batch

Makes: 80 – 90 cupcakes

Setup your steamer and start to heat up the little cups before using. I greased my cups before I place them in the steamer. Below are the ingredients you will need.

  • 500 grams of rice flour
  • 120 grams or 1 cup of starch flour (I used tapioca starch)
  • 600 grams or 3 cups of granulated sugar
  • 2.5 litres or 10 cups of water
  • 2 – 3 pandan or screwpine leaves, tie in a knot
  • 1 cup of grated coconut, skin removed, steamed and seasoned with a pinch of salt
  • Food coloring

Method:

Making Kueh Lompang

Clockwise from top-left: Making Kueh Lompang

  1. Heat the water, add the sugar and the pandan leaves. Keep stirring the syrup and let it come to a boil or until the sugar dissolved. Remove from the heat and set aside to cool. Remove the pandan leaves.
  2. In a large bowl, mix the rice flour and starch together. Add in the cooled syrup and stir until the flour dissolved into a thin batter. Remove any lumps by pouring through a sieve.
  3. Divide the batter according to the number of colors you intend to use.
  4. Color the batter in each bowl with the food color. Mix well.
  5. Once the batter is ready, pour the batter into each cup and place them on the steamer. To check if the cakes are ready the batter will be firm to touch and yet still springy.
  6. Once the cakes are ready, remove them from the cups. It should come out easily since the cup has been greased otherwise use a spatula to remove the cake.
  7. Serve the cakes with the grated coconut. You can sprinkle the grated coconut as toppings or serve it in a separate dish because usually kids like mine don’t like the taste of grated coconut.

Tips:

  • Best to serve hot just after steaming.
  • Only mix the grated coconut with the cakes just before serving.
  • You can flavor the cakes with strawberry, vanilla or pandan essence and more.

Hope you can give this simple cake a try. It is easy to make and the kids love it. Have a nice weekend ya 🙂

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