Kuih Lompat Tikam

    Cake Lompat Tikam is a traditional delicacy popular in Malaysia, especially in the east coast of Pahang, Kelantan and Terengganu. It is made from rice flour ang coconut milk. Cake Lompat Tikam pierced two layers, namely a layer of flour are usually colored green on the bottom and a layer of colored milk white at the top. The division is made because it is eaten with fresh water headstone or palm sugar.
    I've also been eating the cake Lompat Tikam in Kelantan. It was very tasty with sweet brown sugar, It make me feel like to eating again.  So Yummy.

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How to made Cake Lompat Tikam:

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


(B) Green layer
40g rice flour
400g pandan juice
1 tiny drop alkaline water
*too much will cause bitter.


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


Method:

1. Prepare 4 ramekins (150ml capacity). Wash and dry them properly *or any suitable container that you like

2. Combine white layer ingredients and cook on medium heat until it thickens lnger taste floury. Distribute evenly into the 4 ramekins.

3. Immediately wash the saucepan and wipe dry. (or use another pot)

4. Combine green layer ingredients and cook on medium heat until it thickens, turns and no longer taste floury. Distribute evenly into the ramekins over the white layer.

5. Chill for a few hours before serve.

6. Prepare syrup : combine and cook until the palm sugar melts and smells good pandan. Strain and let it cool down. Chill until time to serve.