Kuih Lompang

 I made this for the recent gathering and specially for Nazifah because this kuih has no eggs or coloring but just simple ingredients of rice flour and palm sugar. It was served with grated young coconut plucked from my own sideyard...! They are cute size just nice for one bite! This traditional kuih has never been outdated due to its unique texture and taste.... the texture is more like pudding but firmer on the outside and softer in the inside... the success of making is determined by a hole formed in the middle.... the recipe measurement must be right. The sweetness level is also just right and look no further for Kuih Lompang recipe.

Translated into English by HomeKreation
Recipe below is half portion of the original recipe
Makes: 2 dozens
INGREDIENTS:
1/4 cup Sugar*
1/4 cup Palm Sugar*
1 Screwpine Leaf*
2 cup Water* (* Boil until dissolved to make sugar syrup & cool) 
1 cup Rice Flour
1/4 tsp Malay Alkali Lime Water
Grated Young Coconut

METHOD:
1. Mix flour, lime water and sugar syrup until smooth & filter.
2. Pour into moulds and steam for 20 minutes.
3. Serve with grated young coconut.
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BAHASA MALAYSIA VERSION
Kuih yang tak lapuk di telan zaman oleh kerana rasa yang unik dan tersangat enak jika kena pada buatan nya. Resipi Kak Hanieliza ni memang terbaik... Along sangat puas hati, seperti yg di idamkan, kuih lompang mesti berlubang di tengah dan tekstur nya lebih lembut di tengah nya seolah2 puding. Manis nya juga sedang2 dan sesuai dgn selera Along. Terima-kasih ya KakLiza.



Resipi ditaip semula utk mudah rujuk & Along separuhkan dari resipi asal
Bilangan: 2 dozen
BAHAN2:
1/4 cwn Gula Pasir*
1/4 cwn Gula Merah*
1 helai Daun Pandan*
2 cwn Air* (* Masak sehingga gula hancur untuk jadikan sirap & sejukkan) 
1 cwn Tepung Beras
1/4 st Air Kapur
Kelapa Muda Parut

CARA2:
1. Campurkan tepung, air kapur & sirap gula sehingga sebati. Tapis.
2. Tuangkan ke dlm acuan2 kecil & kukus 20 minit.
3. Hidangkan dgn kelapa parut.

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