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Lompat tikam
Layered pandan and coconut sweet
Lompat tikam: Kelantan's layered pandan, glutinous rice and coconut sweet in palm-sugar syrup
Kota Bharu and Kuala Terengganu Ramadan stalls ladle lompat tikam into plastic bags or cups for the walk home before buka puasa: a pool of dark gula Melaka syrup, chewy strips of green pandan dough, soft glutinous rice and a lid of salted coconut cream. The name means roughly 'jump and stab', and nobody agrees why. It is three small jobs that come together in a glass, so make the parts ahead. Chef's tip: a thin, runny coconut layer is the common disappointment; cook it until it is thick and spoonable so it sits on top instead of sinking into the syrup.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the glutinous rice
- 5 ½ oz glutinous ricesoaked 4 hours, drained
- ¼ cup coconut milk
- ¼ tsp salt
For the green layer
- 1 ¼ cups pandan juicefrom 8 leaves blended with 300 ml water and squeezed
- 2 ⅞ oz rice flour
- 1 oz tapioca starch
- 2 ⅛ oz caster sugar
For the syrup and coconut top
- 7 oz gula Melaka (palm sugar)chopped
- ¾ cup water
- 1 pandan leafknotted
- 1 ¾ cups coconut cream
- 1 ¾ oz rice floursecond measure
- ¾ tsp salt
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Method
0/7 doneStep 1: Spread 5 ½ oz glutinous rice in a heatproof dish lined with a cloth and steam over a high heat for 25 minutes until tender.
25 minStep 2: Warm ¼ cup coconut milk with ¼ tsp salt, stir it through the hot rice, cover and steam for 5 minutes more until absorbed and glossy.
5 minStep 3: Whisk 1 ¼ cups pandan juice, 2 ⅞ oz rice flour, 1 oz tapioca starch and 2 ⅛ oz caster sugar in a saucepan. Stir over a medium-low heat for 8–10 minutes until it becomes a thick, translucent dough that leaves the sides of the pan.
10 minStep 4: Press the green dough into an oiled 18 cm tin, steam it for 10 minutes to firm up, cool, then cut into 1 cm strips.
10 minStep 5: Simmer 7 oz gula Melaka (palm sugar), ¾ cup water and 1 pandan leaf over a medium heat for 8 minutes until syrupy. Strain and cool.
8 minStep 6: Whisk 1 ¾ cups coconut cream, 1 ¾ oz rice flour and ¾ tsp salt in a pan and cook over a low heat, stirring, for 6–8 minutes until thick enough to hold a trail. Cool slightly.
8 minStep 7: To serve, spoon 2 tablespoons of syrup into each glass, add a layer of rice and a layer of green strips, then top with a thick spoonful of the coconut cream. Serve at room temperature or chilled, the same day.
Nutrition per serving
- Calories
- 395 kcal
- Protein
- 4 g
- Carbs
- 60 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lompat tikam take?
- About 120 minutes in total: 40 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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