Sunday, November 28, 2010

ANEKA KUIH LOMPANG/STEAM MORTAL KUIH



Lompang Warna Warni


Kuih Lompang is a traditional steamed cake. 

The ingredients are mixed  into a batter and poured into small cups  (traditionally, it is done with Chinese tea cups). When served,the cup is removed and the rice cake is topped with grated coconut flesh. 

This kuih is famous among the Malay and the Chinese. It is best served during tea-time. Lompang is easy to make and yet excellent to serve at parties. Lompang comes in two version, the sweet lompang and the savoury lompang. The sweet lompang can be further made into the pandan, gula merah and colourful lompang. 


I remember  indulging in this when I was in my Form 1, making Lompang was one of my home science subject. It seem that lompang was my first venture into the world of cooking. Different from other kuih, your lompang is consider perfect if its hollow the center. I made lompang recently for the buka puasa kuih.  This is my first attempt in making it after so many years learnt in school and it came out well


Rasanya Kuih lompang adalah kuih yang paling murah dan paling senang dibuat. Tidak banyak ragamnya, kita hanya perlu memastikan adunannya seimbang, tidak terlalu lembut dan tidak terlalu keras. Pertama kali memcuba ialah kita di bangku sekolah. Membuat kuih lompang adalah salah satu subjek Sains Rumah Tangga.


Setelah sekian lama saya mencubanya sekali lagi untuk juadah berbuka puasa. Walaupun sudah lama mengantung periuk, alhamdulilah hasilnya memuaskan.

Resipi ini dapat membantu mereka yang pertama kali ingin mencuba.
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KUIH LOMPANG WARNA-WARNI




Lompang warna-Warni/Colorful Lompang

INGREDIENTS
2 1/2 cups rice flour/2 1/2 cawan tepung beras
1/2 cup cornflour/1/2 cawan tepung jagung
2 1/2 cups of water /2 1/2 cawan air
1 tsp alkaline water/1 sdb air abu atau air kapur
Coloring and flavor/perisa atau warna

B)
3/4 cup sugar/3/4 cawan gula putih
2 cups water/2 cawan air
pandan  leaf/daun pandan

C)
1/2 grated coconut/1/2 biji kelapa parut
pinch of salt/secubit garam


    METHOD

    • Boil ingredient (B) until sugar dissolve. Cool and put a side./Masak bahan (B) jadikan air gula. Ketepikan.
    • In a mixing bowl mix ingredients (A) and (B). Sieve, I usually blend to get a smooth mixture. Campurkan bahan (A) dan (B) kacau sebati dan tapiskan. Saya selalunya blendkan kedua-dua bahan ini.
    • Heat the cups for 5 minutes/Panaskan acuan lompang selama 5 minit.
    • Pour mixture into cups and steam for 15-20 minutes./Tuangkan adunan dan kukuskan selama 15-20 minit.
    • Leave to cool before removing  lompang from the cups./Sejukkan sebelum dikeluarkan.
    • Add salts to the grated coconut and top the lompang./Gaulkan garam dengan kelapa dan letakan atas lompang.

    In a Mixing bowl mix Ingredient (A) and (B)


    Heat up the cups for 5 minutes before pouring the mixture
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    KUIH LOMPANG PANDAN/PANDAN MORTAL KUIH






    Lompang Pandan/Pandan Lompang







    Add pandan  juice/pandan paste for pandan flavor/ Masukan air daun pandan untuk mendapatkan perasa pandan.
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    LOMPANG GULA MERAH/PLAM SUGAR MORTAL KUIH








    Lompang Gula Merah/Sugar Palm Lompang




    I used 3/4 cup palm sugar and 1/4 cup sugar. Caramalised to make syrup. Add to the basic mixture/Saya masakan 3/4 cawan air gula merah pada adunan asas.

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    KUIH KOSUI

    Kuih Kosui is actually a tray version of Lompang. I used the 7" tray to steam the Kuih, Ngam-ngam with the mixture. You can make both pandan and plam sugar/



    Kosui Pandan/Pandan Kosui


    Kosui Gula Merah/Plam Sugar Kosui


    Kosui  Gula Merah/Plam Sugar Kosui

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    LOMPANG BERLAUK/SAVOURY LOMPANG
    For the savory lompang I used santan. You can make the filling of your choice. You canuseminced chicken, beef or even shrimp. All depend on your favorite choice.
    Lompang Berlauk/Savoury Lompang
    INGREDIENTS
    2 cups rice flour/2 cawan tepung beras
    1/2 cup cornflour/ 1/2 cawan tepung jagung
    pepper and salt to taste/lada sulah dan garam secukup rasa.
    Fillings/Intinya
    1/2 cup shrimp - chopped/1/2 cawan udang cincang
    1 onion/1 biji bawang besar dicincang
    1 tomato/1 biji tomato dipotong dadu
    spring onions/daun bawang
    3 tbsp oil/3 sdb minyak masak
    1 tsp oyster sauce/ 1 sdt sos tiram
    salt and pepper to taste/lada sulah dan garam secukup rasa.
    METHOD
    • Make the filling first. Heat oil and fry onion gently until golden brown. Add the chopped shrimps, tomatoes, spring onion, oyster sauce, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool./Untuk membuat intinya, tumis bawang besar sehingga naik bau. Masukan udanf, tomato, sos tiram, lada sulah garam dan kacau hingga masak. Sejukkan


      • To make lompang, mix flour with santan, salt, and stir well. Steam in cups and leave to cool./Utk membuat lompangnya, campurkan semua bahan, tapis dan kukus seperti mana cara membuat di atas. Sejukan dan letakan bahan inti di atas.


        Once you have your basic lompang  techniques, you can get creative. Lompang can easily be customized  depending on the extra ingredients you choose to add. 

        There is no limit on what you can do with this recipes. Just use your creativity and imagination and see what kinds of lompang you come up with. Try these ingredients to add to lompang sweet corn, green beans, red beans, sweet potato and yam. and yam

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        Next Issue - English Tea/Flower Tea and Three Layer Tea - Learn The Proper Way of Brewing.




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