Monday, September 23, 2024

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. 



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