Mortar Steamed Cakes/Kuih Lompang

Malaysia is very famous for their steamed kuihs or cakes. There are so many steamed delicacies that it is going to take a lifetime for us to try and get them one by one. Every community in Malaysia have their steamed delicacies to enjoy . For most kuihs there is no single "original" or "authentic" recipe. Traditionally, making kuih was the domain of elderly grandmothers, aunts and other women-folk, for whom the only (and best) method for cooking was by "agak agak" (approximation). They would instinctively take handfuls of ingredients and mix them without any measurements or any need of weighing scales. All is judged by its look and feel, the consistency of the batter and how it feels to the touch. Each family holds its own traditional recipe as well as each region and state.
Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, Myanmar, and Indonesia. For example, the colourful, steamed Kuih Lapis and the rich Kuih Bingka Ubi are also available in Burma, Thailand, and Vietnam.This Kuih Lompang delicacy comes from the malay community . Lets check out this simple sweet kuih lompang rolled in grated coconut .

130gm rice flour
100-120ml water

120g sugar
250ml water
Screwpine leaf (knotted)

50g sago or potato flour

¼ tsp rose essence
Pink colouring

¼ tsp vanilla essence
Yellow colouring

Green colouring

Grated coconut (white part only)
A bit of salt

Combine rice flour with water and knead well. Need not use up all the 100-120ml water.
Boil sugar with 250ml water.Add in the knotted screwpine leaf.Once sugar dissolve boil slightly until become syrupy. Leave to cool.

In a bowl, place the kneaded rice flour and sago flour. Slowly pour in the sugar syrup and mix well.Strain.

Divide the batter into 3 portions. One part add in rose essence and pink colouring.
Another part vanilla essence and yellow colouring.
The final one add in green colouring since the screwpine leaf gives pandan flavouring to the batter there is no need of flavouring it.

Steam 20 small cups(you can use chinese cups ) until hot. When you use 20 small cups, you need to steam 3 times only .Pour the batter filling up to 75% .Steam over high heat for 10minutes. There will be a hollow in the center of the kuih after 5mins.Remove the cups and let cool.Remove the cakes from the cups ,coat with grated coconut mix with salt and serve.

This recipe gives about 35 kuih lompang.

Am contributing the above recipe and 3 other recipes
Spongy Steamed Eno Cakes
Kuih Lapis Nyonya
Steamed Marble Talam

for the event Steamed Treats hosted by
When I play Chef..and also to Culinarty:Original Recipe (August 15th)


  1. Kuih lompang? First time I heard it.

  2. Great site with great info! Makes me want to go out and look for the kuih now.


  3. Hi Cindy,
    Believe me there is a first time for everything, even for knowing kuih varieties.Try it out.Its a nice delicacy.


  4. hi Sudha,

    Got a surprise for you at my blog..
    check it out @


  5. why ma lompang bit sticky/ berair on the top..
    dun u used 'kapur' abit...ur lompang really look great...huhuhu

  6. i'll try exactly like urs...hopefully it would be nice like ur one...huhuh


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