Sunday, December 04, 2005

Kuih Lompang

This is steamed rice cakes with grated coconut topping. For better and more interesting presentation, gula melaka or coloring can be added to the batter mixture.

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140 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
18 fl oz/485ml water
455 gm coarsely grated coconut, mixed with a pinch of table salt


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

Boil sugar with 15 fl oz/425 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.



Greenapple said...

oh, your blog has been in a hiatus status for a really long time. so glad to see your return!

i enjoy your blog so much! thanks for sharing your wonderful recipes with us ... do keep them coming, ya!

Anonymous said...

lily, what is lye water? what can i substitute it with if i can't find any?

lilyng said...


according to the ingredients on the bottle of lye water, it is water, potassium carbonate and sodium bi-carbonate solution. i have never sub this before but i guessed you could dilute baking soda, it should have the same alkali function but then the question of how much?

which part of the world are you in? lye water is readily available in the asian store. i like to buy the brand koon chun, product of hong kong.

Elaine said...

I can't wait to try one of your recipes. I can't seem to find tapioca flour. Is it the same as glutinous rice flour or tapioca starch?

lilyng said...


tapioca starch/flour is not the same as glutinous rice flour.

you could sub with cornflour/cornstarch though

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