Kuih Lompang/ Kuih Kosui/ Steamed Rice Cakes

Kuih Lompang/ Kuih Kosui/ Steamed Rice Cakes, gluten-free Malaysian steam cakes served with slightly salted desiccated coconut

Steamed Rice cakes

I am slowly getting into the mood again.

After the 2 weeks break, I find it difficult to get into the mood to blog. So pardon me if my post seems shorter than usual. 

Teacups
 Kuih Kosui

...before I put my fingers to rest (as they are getting clumsier on keyboards). I bring you this Malaysian favourite afternoon delight called kuih lompang (steamed rice cakes). 
As I hailed from the northern part of Malaysia, dark brown sugar syrup are used in our steamed rice cakes, whereas other part of Malaysia will use pandan extract and will be green in colour (of course ;p)
Hopefully next week, my mojo will return and I’ll write a post of my trip home.
Till then.... take care :D

Kuih Kosui



Kuih Lompang/ Kuih Kosui/ Steamed Rice Cakes


Ingredients A
100g rice flour*
200 ml water

Ingredients B
120g dark brown sugar
100 ml water
2 pandan leaves - knotted

Ingredients C
100g desiccated coconut
1/4 cup tablespoon hot water
1/4 teaspoon salt
  1. In a small saucepan, mix dark brown sugar, water and knotted pandan leaves. 
  2. Bring to boil, then lower the heat to a simmer until sugar dissolves. 
  3. Set aside to cool. 
  4. Mix flours with water. 
  5. Mix well. 
  6. Set aside for 30 minutes (while waiting for dark brown sugar syrup to cool). 
  7. Mix desiccated coconut with hot water and salt. 
  8. Set aside. 
  9. Add syrup to flour mix. 
  10. Stir. 
  11. Prepare steamer and making sure enough water. 
  12. Bring water to boil. 
  13. Arrange empty Chinese teacups in the steamer, steam the cups for 5 minutes. 
  14. Using a small ladle, stir the flours-sugar mixture, ladled into the hot teacups. 
  15. Cover the steamer and steam on high for 15 minutes. 
  16. Allow the kuih/ steamed cakes to cool before removing rice cakes from the teacups.
  17. To remove rice cakes from teacups : use a thin knife, goes round the cup and gently ease it out.
  18. Repeat step 13 to 16
  19. Serve with desiccated coconut.
Note : * alternative use 70g rice flour and 30g green bean flour (Hoen Kwee flour)

3 comments:

  1. Gorgeous pics, mouthwatering sweets, thanks for sharing.

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  2. I have always wanted to make this kuih however the last time I made it didn't turn out well. It was just too gluey and I couldn't unmould it nicely. I shall give your recipe a go soon. Love the idea of omitting alkaline water in this kuih. Thanks for sharing.

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  3. They look so beautiful, Lisa. I love that you have made these in the small tea cups..so gorgeous!

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