Recipe Description
“This is one of Kelantan’s all-time favourite dessert that is always served at special occasions, especially during Raya! Our lompat tikam is different from the other Pantai Timur versions, as ours is served with pulut,” says Zainab’s daughter, Farah.
Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.
Recipe Ingredient
- Coconut milk mixture
- 100ml coconut milk
- 100ml water
- 2tbsp rice flour
- 2tsp sugar
- 1tsp fine salt
- Gula Melaka syrup
- 100ml water
- 100g sugar
- 50g gula Melaka
- 1 pandan leafknotted
- Rice pudding
- 100ml water
- 150g rice flour
- 1tsp green food colouring
- 1/2tsp fine salt
- Pulut merah
- 100g pulut (glutinous rice)
- 50ml water
- 50ml coconut milk
- 2tbsp sugar
- 1tsp red food colouring
- 1/2tsp fine salt
Instructions
- Place all the ingredients into a pot over medium heat and cook until mixture is thick, about 5 minutes.
- Place all the ingredients into a pot over medium heat and stir till combined. Remove the pandan leaf.
- Place all ingredients into a pot over medium heat and stir until mixture is thick, about 5 minutes. Divide the mixture among 10 cupcake moulds and chill for at least 30 minutes, until set.
- Place all the ingredients into a pot over medium heat and boil until rice is cooked. Pack the rice tightly into 10 cupcake moulds.
- Pour the coconut milk mixture and syrup into a flat bowl. Unmould the pudding and place it in the centre of the bowl, then unmould a pulut merah disc and place on top of the pudding. Serve immediately.
Coconut milk mixture
Gula Melaka syrup
Rice pudding
Pulut merah
To serve
