Sunday, 30 December 2007
This dessert, Lompat Tikam, is a recent favourite of mine. Literally translated to mean Jump Stab...
I was told by our Ambassador that in the years gone by, this dessert was usually served after a silat match.....hence the name....
I was also told by my friend, Puan Husniah, a Kelantanese, that back in her hometown, where this dish originates, the glutinous rice is usually coloured red. Now, wouldn't that make a great Xmas dessert.
Black glutinous rice, soaked overnight
Replace the water and add a little salt.
Boiled as you would with rice and once it's cooked, press into a lightly oiled dish.
2 large bunch of pandan leaves, blended with water to get about 5 1/2 cup of pandan juice
1 cup rice flour
1 tbsp cornstarch
1/2 tsp kapur sireh
a pinch of salt
Mix all ingredients together and simmer over gentle heat until thickened.
Pour over compressed glutinous rice.
2 cups coconut milk
1 1/2 cup water
2 tbsp rice flour
salt and sugar
Mix all the ingredients and cook over low heat until thickened. Leave it to cool.
To serve Lompat Tikam, scoop a generous amount of glutinous rice and pandan combo and smother it with coconut cream and the treacle-lushness of brown sugar syrup.