Little Rice Cup Cake (Kuih Lompang)
Ingredients:
5 oz rice flour
2 1/4 cups of water (500 ml)
1 tbsp tapioca flour
10 oz sugar
8 knotted screwpine leaves (pandan leaves)
Fresh grated coconut for dusting
Method:
. Mix the rice and tapioca flour in 75ml (1/3 cup) water. Stir well.
. In a pan, boil sugar and screwpine leaves in the remaining 425 ml (1 3/4 cups) water for 5 mins or until sugar dissolves.
. Pour the syrup gradually through a strainer into the flour mixture, stirring constantly.
. Divide the mixture into 3 -4 portions. Put one or two drops of food coloring into each portion to make light pastel shades.
. Place small chinese tea cups in the steamer. Fill cups with flour mixture and steam for 10 mins.
. Remove cups and allow cakes to cool for about 20 mins.
. Remove cakes from cups with a knife, roll the cakes in the grated coconut and serve.
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