Kuih Lompang & Kuih Kaswi: Traditional Malaysian Desserts.

Ah, it’s kuih-muih time with Kuih Lompang Gula Melaka. This delightful Malaysian dessert is a soft, steamed treat made from all-purpose flour and tapioca flour, sweetened with palm sugar (gula melaka) for a rich, caramel-like flavor (WAJIK PULUT: GLUTINOUS RICE CAKES).

While Kuih Kaswi and Kuih Lompang share similarities, Kuih Kaswi is typically chewier, whereas Kuih Lompang is denser and often steamed in cups, making it a unique indulgence. As you indulge, remember to enjoy mindfully. A little goes a long way (BANANA DESSERTS: PANCAKES & COCONUT).

Tips for Enjoying Kuih Lompang Gula Melaka

Small Portions: Keep your servings small for a balanced diet.

Moderation: Don’t overindulge.

Avoid Excess Sugar: Use palm sugar sparingly, as it’s still a sweetener.

Freshness: Best eaten fresh, so make small batches.

 

Steaming is a healthier cooking method than frying, making Kuih Lompang a lighter option. Ready to make it at home? Here’s how.

Kuih Lompang Gula Melaka 

Ingredients

1/2 cup gula Melaka (palm sugar)

1 1/2 cups water
3/4 cup all-purpose flour

1/2 cup tapioca flour

A few pandan leaves, knotted

Fresh grated coconut mixed with a pinch of salt

Method

Simmer the gula Melaka with pandan leaves and water until you have a thick syrup.

Remove from heat and let it cool slightly.

Sift the all-purpose flour and tapioca flour over the gula Melaka syrup.

Whisk until the mixture is smooth and free of lumps.

Pour into a steaming tray or individual molds.

Steam until cooked through.

Roll in grated coconut before serving.