Kuih Lompang Gula Melaka 椰糖碗粿*makes ~14pcs (depend tea cup size)70g rice flour30g tapioca flour1 cylinder block (~118g) Gula Melaka, chopped350ml water1/4tsp alkaline water3pcs pandan leaves, knotted
50g freshly grated coconutA pinch of saltMethod1. In a pot, combine gula Melaka and water, cook over medium heat until sugar completely dissolved and become syrup. Remove from heat, strained. Set aside to cool.2. Combine rice flour and tapioca flour in a mixing bowl, add in gula Melaka syrup and alkaline water, mix become batter, strain it.3. Prepare the steamer, place tea cups (greased with cooking oil) inside, bring water to boil and pre-heat tea cups for few minutes.4. Pour batter(stir the batter) into pre-heated tea cups about 90% full, steam over high heat for 15mins. Remove and leave to completely cool.5. In the same steamer, mix grated coconut and salt together, and steam for 5mins.6. Once kuih are completely cool down, using a small plastic knife, run around the tea cup, remove kuih, and top with steamed grated coconut.
Reference: Authentic Chinese Dumplings cookbook, recipe by Sonia a.k.a Nasi Lemak Lover
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