Kuih Lompang

Some people get this kuih mixed up with another kuih called Kosui.
Some say it is the same thing only Kosui uses palm sugar where as Lompang uses white sugar.

To me both kuihs are different and delicious in their way.
Here is the Lompang recipe that my family have used for years.
It is from a recipe book by Puan Zarina Ibrahim - Zarina's Easy Cooking.
This book has been used for so many other recipe, that should the author look
at the condition of it I wonder if she would be saddened at it's state or proud that
we used her recipes over and over again!!

Here is the recipe, terima kasih banyak-banyak Puan Zarina.

Kuih Lompang
source: Zarina's Easy Cooking.

225g sugar
250ml water (for boiling sugar)
1 or 2 screwpine leaf
300g rice dough ** I'll explain in a bit
2 1/2 Tbsp of tapioca flour (tepung kanji)
250ml water
1/4 tsp salt
Food colouring, depends on how many you want.

Method
Rice Dough
First we'll do the rice dough.
Measure out about 1 cup of rice flour in a bowl.
What I do is mix water bit by bit to rice flour until it becomes a moist dough.
Not to wet, so be careful. If it is crumbly then you got a dry dough.
Then using a weighting machine, weight the dough.
If you still haven't got 300g repeat process but lessened the flour.

Put your steamer on the fire, make sure there is enough water.
In a pot put water, sugar and screwpine leaf and boil until sugar dissolves.
Put aside to cool.

In another bowl, put rice dough, tapioca flour, salt and water (the second one)
using a spoon or hand, mix until all combine.
Pour the now cooled syrup into the rice mixture, stir well and strain for
any lumps.

Depending on the colours you are using, divide the liquid into portions.
Example, three colours, three different bowls or jugs.
Add a few drop of food colouring to each container.
Now pour the liquid into preheated chinese tea cups.
(Steam the cups in the steamer for not more than 20 min)

Steam the mixture for about 20 - 25 min, make sure the water is boiling.
Allow to cool before loosening it at the sides with a knife.
Serve with grated coconut or just on its own.

Red Velvet Cake

Haven't been updating this blog for a while now.
Most common and popular excuse would be busy! Busylah LOL doing other stuff.
Recently I haven't baked anything, in fact I have been doing a lot of reading.
Sad to say nothing very intellectual but just fiction (like the Beast song) detective stories.
I love them and I think for the past weeks I have bought more books than I ever did in the past year!

Entahlah, there were loads of interesting titles simply calling out to me, you could say I could set up a mini library....
I did give up some books a month back, for a good cause tau! I mean I have reread it several times over and time to share with others. But after my numerous trips to the book shop my book shelf dah penuh balik!!

Today I did bake, had an order for 2 red velvet cakes.
Not only has it been a while since I baked but it has also been a long while since I baked red velvet, cupcakes or cake.
But thankfully I managed to finish both.
This moist and yummy recipe is from Puan Azlita. She has several version of this decadent cake but I chose the easiest one! Have a try, it is worth it.
For today's cake I didn't do her cream cheese topping, instead I opted to iced mine with butter cream instead.
Kak Ita used, two 8' tins, but I used 3.

Red Velvet Cake
source: Puan Azlita Aziz Masam Manis

360g all purpose flour
1 tsp baking soda
1 tsp bicarbonate soda
1 tsp salt
2 Tbsp cocoa powder
400g castor sugar
1 cup oil (I used sunflower oil)
2 eggs
1 cup buttermilk (1 Tbsp vinegar + 1 cup milk, allow to sit for about 5 min before using)
2 tsp vanilla
1 tsp vinegar
1 Tbsp red food coloring (this depends on the type you are using)
1/2 cup hot water (optional - you can add 1 tsp coffee to this)

Method
Sieve the flour, sodas and cocoa powder - put aside.
In a bowl mix the oil and sugar.
Then add eggs, buttermilk, vanilla and colouring. Use a spatula or whisk to mix well.
Add the hot coffee and 1 tsp vinegar.
Gradually add the dry ingredients to the liquid.
Pour the batter into prepared tins.
Bake at 180 for 20 min. This depends on your ovens.

Butter cream
125g butter
70g shortening
80g icing sugar
1/2 tsp vanilla or lemon paste

Method
Cream both butter and shortening first until fluffy.
Add the vanilla and half of the sugar. Beat again.
Add the remaining sugar when icing is creamy.
Beat again.
* If the icing is too stiff to spread add 1 or 2 tsp milk.
Spread onto cake and decorate as you like.

Happy Baking.