Recipe Ingredient
- Gula Mela syrup
- 250g gula Melaka, chopped
- 50g soft brown sugar
- 180ml water
- 2 screwpine leaves, knotted
- Batter
- 100g rice flour
- 70g tapioca flour
- 160ml water
- ¼ tsp alkaline water (kan sui)
- Topping – Combine well
- Half a coconut, grated (white flesh only)
- Pinch of salt
Instructions
- Combine gula Melaka, sugar, water and screwpine leaves in a saucepan. Bring to a slow boil. Stir continuously until sugars dissolve. Strain the syrup.
- Sift both flours into a large mixing bowl. Pour in water and add alkaline water. Stir well until it is smooth. Pour the strained hot gula Melaka syrup into the flour mixture. Stir until it is evenly blended and free from lumps.
- Arrange small Chinese teacups in a steamer and heat the teacups for about 6-7 minutes.
- Pour the batter into the teacups, filling up to almost three-quarters full. Steam for 8-10 minutes. Remove kuih lompang and leave to cool completely before serving with grated coconut.
