Kueh Lompang

Name: Kueh Lompang (Steamed Rice Flour Cake served with Grated Coconut)
Yield: Makes 12 Servings
Cuisine: Chinese
Ingredients: 1 teaspoon alkaline water (ayer abu); 1 teaspoon alkaline water (ayer abu); 2 to 3 drops blue food colouring; 2 to 3 drops red food colouring; 2 to 3 drops yellow food colouring; 2 to 3 drops green food colouring; ¼ teaspoon salt; 1 coconut without skin, grated; 3¼ cups water; 255 g or 9 ounces white sugar; 230 g or 8 ounces rice flour; 5 stalks pandan leaves, tied into a knot; ½ tablespoon sago flour (substitute with tapioca flour if not available); ½ tablespoon sago flour (substitute with tapioca flour if not available)

Steamed Rice Flour Cake served with Grated Coconut

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

This kueh also requires the Chinese teacups used to make kueh ko swee. The grated coconut used in both this and kueh ko swee are kept fresh by steaming it with a little bit of salt.

My mother served this kueh at children’s parties, along with the rainbow-layered steamed kueh lapis kukus.

Ingredients

Asia
China
Dessert
Vegan

Ingredients

Method