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.