I do get occasional cravings for this kuih. No food colouring used, all natural.

Bad. As my pandan plant is half dead, so I need to buy the leaves and now that I’m working, it’s not that easy for me to drive out and get it as I wish. I have time constraints.

Some northern Nonya cookbooks will call this as Kuih Kosui Pandan, but in Home Science books, they are called as Kuih Lompang, the kuih in a cup that comes with a crater filled with grated coconut. Kuih Lompang is the general name used in the Malay community.

It’s an easy kuih… but a bit tricky if you want to get that typical crater look. The more cooked the batter is prior to steaming, the less dimple you have. If the batter is not properly ‘pre-thickened’, there will be some ‘hard bottom’ issues. If you don’t care if it has that dimple or not.. then it’s a lot easier. Just cook all the batter until slightly thickened then pour and steam.

My colleagues love this kuih. Some like the 100gm sugar version, some prefer 80gm sugar, but they will wallop it no matter how. I like the 80gm but my hubby likes it at 100gm. Go for the median then? 90gm? Maybe I should.

The only thing that deters me from making this often is the thought of the cups, LOL. I am tempted to steam this in a tray and cut.. but, where’s the fun?

I love lots of coconut with this kuih. The amount shown in the picture is considered too little for me. Usually, I will eat one kuih lompang with double the amount you see here. Coconut is good for me! Except bloating issues. Don’t think… eat.

The texture of this recipe is the one that I want. Twangy and soft, but still holds its shape well. Won’t change a thing… maybe just the sugar to 90gm,LOL

Kuih Lompang Pandan

by WendyinKK
Makes 14pcs (50ml tea cups)

67gm rice flour (Erawan brand)
33 gm tapioca starch
80 to100gm sugar
300ml water
20gm pandan leaf (1 cup snipped)
1/3 tsp lye/alkaline water

Freshly grated coconut to serve (add some salt, optional)

1. Blend pandan leaf with water until it looks like juice and strain. Squeeze the pulp to extract all the juice. Discard the pulp.
2. Mix all the ingredients together with the strained pandan juice.
3. Pour half of the batter into a saucepan cook until the first streak of ‘gel’ is seen on the base, the batter should still be watery. (or zap for 1 minute) Turn heat off. Pour all batter in and stir well.
4. Prepare steamer and grease the Chinese tea cups with cooking oil.
5. Place the cups onto a steaming rack placed in your steaming vessel.
6. Pour batter into the cups until 80% full and steam for 15 mins on high heat.
7. Let the kuih cool down completely. Use a plastic knife and scrape the sides to release the kuih.
8. Serve with grated coconut.

I’m submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline – Butter, Flour & Me.