Kuih+Lompat+Tikam

__**Kuih Lompat Tikam**__  //**__Ingredients: __**//

(A) White layer 15g rice flour 200g coconut milk 100g water 1 small pinch salt

(B) Green layer 40g rice flour 400g pandan juice 1 tiny drop alkaline water

*too much will cause it to taste bitter.

(C) Syrup 125g palm sugar 250g water 1 pandan leaf, shredded and knotted

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">Methods: <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">1. Prepare 4 ramekins (150ml capacity). Wash and dry them properly. <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">*or any suitable container that you like

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">2. Combine white layer ingredients and cook on medium heat until it thickens, turns glossy and no longer taste floury. Distribute evenly into the 4 ramekins.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">3. Immediately wash the saucepan and wipe dry. (or use another pot)

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">4. Combine green layer ingredients and cook on medium heat until it thickens, turns glossy and no longer taste floury. Distribute evenly into the ramekins over the white layer.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">5. Chill for a few hours before serve.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">6. Prepare syrup: Combine and cook until the palm sugar melts and smells good with pandan. Strain and let it cool down. Chill until time to serve.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">A modern way to serve the dish <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">

by Mohd Luqman Dinie bin Shaari 2013416442 ED2418A