Kuih Lompang Pandan
Kuih Lompang Pandan
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History of Kuih Lompang

Kuih lompang is a traditional cake that is famous in Malaysia. It is made in small cups with holes or void in the center. Lompang is a cake that is steamed and very healthy as it has no oil. It is made with a mixture of rice flour and tapioca flour. It can be found in various colours and the most famous ones are the brown and pandan flavours. It can be eaten with grated coconut sprinkled on top.


  • Sago flour 1/2 cup
  • 1 cup granulated sugar
  • 1 teaspoon rose
  • 4 cups water 2 cups of flour and mix with 2 cups cooked with sugar again
  • Pandan leaves in the loop '
  • Coloring
  • Only white grated coconut
  • pinch of salt


  1. Heat steam
  2. Cook 2 cups water with sugar and pandan leaves until sugar dissolves
  3. In another container combine rice flour and sago flour
  4. Mix with 2 cups of water and stir well again
  5. Pour the sugar water mixture to the flour mixture
  6. Stir well and then in the Filter
  7. This mixture will be too liquid mixture
  8. Add the rose essence
  9. Stir well
  10. Divide the dough into 3 or 4 containers with just as much
  11. Put a different color in each container
  12. Dismiss
  13. Mold in corn oil or rub with cooking oil
  14. Arrange in a steamer
  15. When the water was boiling steamer, place the mold before the mold and steam for 5 minutes
  16. After 5 minutes, pour the mixture into the mold
  17. * Pour 1/2 batter reference only, if more curves or holes will not clear
  18. Close steam and steam for 20 minutes
  19. * Steam valve can wrap in a cloth to prevent water from dripping steam on the cake
  20. When done, wait for a new cold out of the mold
  21. Serve cake with voids in the mix grated coconut with a little salt

Here is the video for how to prepare Kuih Lompang