Lompat Tikam (Rice Pudding with Glutinous Rice, Coconut Milk and Gula Melaka)
By ZAINAB AHMAD SHIYUTI
“This is one of Kelantan’s all-time favourite dessert that is always served at special occasions, especially during Raya! Our lompat tikam is different from the other Pantai Timur versions, as ours is served with pulut,” says Zainab’s daughter, Farah.
Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.
Place all the ingredients into a pot over medium heat and cook until mixture is thick, about 5 minutes.
To make syrup:
Place all the ingredients into a pot over medium heat and stir till combined. Remove the pandan leaf.
To make pudding:
Place all ingredients into a pot over medium heat and stir until mixture is thick, about 5 minutes. Divide the mixture among 10 cupcake moulds and chill for at least 30 minutes, until set.
To make pulut merah:
Place all the ingredients into a pot over medium heat and boil until rice is cooked. Pack the rice tightly into 10 cupcake moulds.
Pour the coconut milk mixture and syrup into a flat bowl. Unmould the pudding and place it in the centre of the bowl, then unmould a pulut merah disc and place on top of the pudding. Serve immediately.