Kueh Lompang

Makes about 45-50


Ingredients:

225g granulated sugar
250ml water (for boiling sugar)
1 fragrant screwpine leaf (daun pandan)
300g rice dough
2½ level tbsp tapioca flour
1 cup (250ml) water
¼ tsp salt
food colouring, 3-4 colours
120g grated coconut (remove skin), mix with 1 tsp salt


Method:

• Boil water in steamer.
• Put pandan leaf, sugar and water in a pot and heat until sugar dissolves. Strain and cool.
• Put rice dough, tapioca flour, salt and water in a large bowl and mix to a smooth consistency.
• Pour luke warm syrup into rice mixture and stir well, then strain. Put mixture in 3-4 bowls of the same size (depending on the number of colours you plan to use). Add a drop ot two of colouring to each bowl of mixture and stir well. Pour mixture into little Chinese teacups which have been pre-heated in steamer and steam for not more than 20 minutes.
• Repeat steaming process till all the mixture has been used, making sure each time that the teacups are heated in steamer before mixture is poured into them.
• When cooked, stand moulds in a shallow tray of cold water; when cold, remove kueh from moulds by loosening edge with a knife.
• Serve with grated coconut which has been mixed with salt.