Kuih Lompang

Kuih Lompang

Syrup:
700ml water
275g sugar
3-4 pandan leaves, knotted

Sift together:
250g rice flour
45g tapioca flour
15g green bean flour
1/2 tsp alkaline water
Colouring of your choice
15 small Chinese tea cups


Mix and steam for 2-3 minutes:
150g white grated coconut
1/4 tsp salt

   Put sugar, water and pandan leaves in a saucepan and bring to a gentle boil. Leave aside to cool. Put sifted flour in a large mixing bowl and stir in the cooled syrup. Mix well. Strain mixture and add alkaline water. Leave aside.
   Divide batter into 3 portions and add different colours to each portion. Steam the tea cups hot. In a separate pan, cook each coloured portion of the batter over low heat until mixture is hot and slightly lumpy. Remove from heat and use an electric mixer to beat well to dissolve the lumps.
   Fill the heated tea cups with the batter to more than three quarters full. Steam over medium heat for 10-15 minutes. Cool and remove from cups. Roll the kuih in grated coconut or sprinkle grated coconut over the kuih before serving.