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Malaysian Recipe : Kuih Lompang

Preparation time: 20 mins
Cooking time: 30 mins
Serves: 6


  • 110 g rice flour
  • 80 g tapioca flour
  • 180 ml water
  • ½ tsp alkaline water


  • 300 g palm sugar
  • 60 g sugar
  • 200 ml water
  • 2 pcs pandan leaves
  • ½ coconut, grated and a pinch of salt, mix


  1. Mix rice and tapioca flour together. Add water and alkaline water. Blend with a spoon until smooth.
  2. Combine the ingredients A and boil till the sugar dissolves. Strain the hot syrup into the flour mixture and stir continuously until well blended and smooth.
  3. Place small empty Chinese teacups into a prepared Steamer. Heat the cups by steaming for 10 mins, empty. Spoon in 1/3 full cupful of the above mixture and steam for 8 to 10 mins. Remove. Put in new cups and repeat till mixture is all used.
  4. Allow to cool completely before removing from the teacups. Serve with grated coconut.


  1. Instead of using small teacups, the mixture can be poured into an 8 inch cake tin and steamed. Cool and cut into squares and serve. When done this way, it is called Kuih Kosui.
  2. For colorful kuih lompang, omit the palm sugar but substitute with 300 g of sugar. Diveide the mixture into different portions and add food colors to each portion.

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Last Modified: 11/27/11.