Malam ni ada majlis tahlil kat rumah jiran kami. Mommy tak tau mcm style dorg kat sini tapi better get prepare le satu bekas utk bawak bersama. Disebabkan frust last week buat eksperimen asyik failed je so mommy ingat nak repeat le resepi mana2 yang patut. Kalau buat apam, takut lambat plak nak peram. Yang cepat & menarik rasanya si lompang la....To play save mommy decided to search another resepi yg ada sukatan yg tepat. Sorry bukan mommy cakap resepi zara_kelate tak betul tetapi tak sesuai utk amatur mcm mommy. Kalau ikutkan tukang masak a.k.a blogger tersohor 'Mat Gebu' tu buat guna resepi zara_kelate okey je (maklum le dia dah terer, campak apa pun menjadi). For amateur like me sorry......i better get the right measurement. Bila suruh cik google cari the best resepi lompang at last mommy tertarik utk stick with this blog malaysiandelicacies.blogspot.com The reason why i choose this one were because image lompang dia cantik, sukatan resepinya tepat, setiap warna dicadangkan dgn perisanya sekali & tak gunakan air kapur (air kapur ni silap2 letak blh rasa pahit).YES!!!!! selepas terketar2 mencuba (hehe, bohong le tu kalau gabra gitu sekali) & dibantu oleh my lovely assistant (K.Anis) akhirnya eksperimen membuat kuih lompang mommy telah BERJAYA. Seronok sgt2 bila dapat lompang yang berkilat & lembut. Kalau ikut sukatan yg diberi mommy dapat buat 20biji lompang. So, nak bawak g kenduri tahlil takkan sikit benor nak hulur. Jadinya dengan resepi diberi, mommy terpaksa membancuh sebanyak 3kali (nak buat banyak sekali harung takut tak jadi). Bak kata pepatah "biar lambat, asal selamat"........Alhamdulilah, lega dapat bawak g kenduri tadi. After all mmg style dorg ramai yg bawak juadah (kira sedekah tetamu kepada tuan rumah). Takde la melenggang mak datin lagi malam ni.
Ingredients A:
130gm rice flour
100-120ml water
Ingredients B:
120g sugar
250ml water
Screwpine leaf/daun pandan (knotted)
Ingredients C:
50g sago or potato flour
Ingredients D:
¼ tsp rose essence
Pink colouring (2 drops)
¼ tsp vanilla essence (*mommy used banana flavor)
Yellow colouring (2 drops)
Green colouring (2 drops)
(*no essence used because the pandan leaf already give it natural taste)
Coating:
Grated coconut (white part only)
A bit of salt
Method:
1. Combine rice flour with water and knead well. Need not use up all the 100-120ml water.
2. Boil sugar with 250ml water. Add in the knotted screwpine leaf. 3. Once sugar dissolve boil slightly until become syrupy. Leave to cool.
4. In a bowl, place the kneaded rice flour and sago flour. Slowly pour in the sugar syrup and mix well.Strain.
5. Divide the batter into 3 portions. One part add in rose essence and pink colouring. Another part vanilla essence and yellow colouring. The final one add in green colouring since the screwpine leaf gives pandan flavouring to the batter there is no need of flavouring it.
6. Steam 20 small cups(you can use chinese cups ) until hot. When you use 20 small cups, you need to steam 3 times only .
7. Pour the batter filling up to 75% . Steam over high heat for 10minutes. There will be a hollow in the center of the kuih after 5mins. Remove the cups and let cool.
8. Remove the cakes from the cups ,coat with grated coconut mix with salt and serve.
p/s: This recipe gives about 35 kuih lompang (mommy get only 20pcs, maybe the size differ)
130gm rice flour
100-120ml water
Ingredients B:
120g sugar
250ml water
Screwpine leaf/daun pandan (knotted)
Ingredients C:
50g sago or potato flour
Ingredients D:
¼ tsp rose essence
Pink colouring (2 drops)
¼ tsp vanilla essence (*mommy used banana flavor)
Yellow colouring (2 drops)
Green colouring (2 drops)
(*no essence used because the pandan leaf already give it natural taste)
Coating:
Grated coconut (white part only)
A bit of salt
Method:
1. Combine rice flour with water and knead well. Need not use up all the 100-120ml water.
2. Boil sugar with 250ml water. Add in the knotted screwpine leaf. 3. Once sugar dissolve boil slightly until become syrupy. Leave to cool.
4. In a bowl, place the kneaded rice flour and sago flour. Slowly pour in the sugar syrup and mix well.Strain.
5. Divide the batter into 3 portions. One part add in rose essence and pink colouring. Another part vanilla essence and yellow colouring. The final one add in green colouring since the screwpine leaf gives pandan flavouring to the batter there is no need of flavouring it.
6. Steam 20 small cups(you can use chinese cups ) until hot. When you use 20 small cups, you need to steam 3 times only .
7. Pour the batter filling up to 75% . Steam over high heat for 10minutes. There will be a hollow in the center of the kuih after 5mins. Remove the cups and let cool.
8. Remove the cakes from the cups ,coat with grated coconut mix with salt and serve.
p/s: This recipe gives about 35 kuih lompang (mommy get only 20pcs, maybe the size differ)
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