Kue Lumpang Ijo
Kue Lumpang Ijo are little steamed sticky cakes with signature green color and little dimple on top. Top these with savory grated coconut for the sweet and salty combination.
Servings:
Ingredients
Grated Coconut Topping
- 1 1/4 cups (100 gr) freshly grated coconut, from half coconut
- 1/4 tsp salt
- 1 pandan leaf
Kue Lumpang Ijo
- 8 suji leaves or pandan leaves
- 2 pandan leaves
- 1/2 cup (120 ml) water
- 1/2 cup (100 gr) granulated sugar
- 1/4 tsp salt
- 1/2 cup (120 ml) coconut milk
- 1 tbsp water
- 3/4 cup (100 gr) tapioca flour
- 1/4 cup (25 gr) rice flour
- Vegetable oil, for greasing the molds
Instructions
Grated Coconut Topping
- In a heatproof bowl, mix coconut and salt together. Add pandan leaf on top. Steam for 10 minutes to prevent the coconut from going bad easily. Set aside.
Kue Lumpang Ijo
- Use a pair of scissors to cut suji and pandan leaves into 1-2 inch parts into a food processor. Add 1/2 cup (120 ml) water and blend until the leaves are fully pulverized. Use a strainer or cheesecloth to strain the pandan extract.
- In a small pan, add pandan extract, sugar, salt, coconut milk, and water. Heat the mixture in low-medium heat until boiling. Keep stirring during heating to prevent the coconut milk from splitting or curdling. Turn off the heat and let the mixture cool completely before using.
- In a medium bowl, mix together tapioca flour and rice flour. Whisk the pandan mixture little by little into the flour mixture until well combined. Let the mixture rest for 10-15 minutes to remove the excess air bubbles.
- Preheat the steamer with medium-high heat. Cover the lid with a kitchen towel to prevent condensation.
- Grease the molds with vegetable oil. I used cupcake molds with a 2-inch (5cm) diameter and 1-inch (2.5cm) height.
- Put the molds into the preheated steamer and heat them for 5 minutes. After the molds are heated, carefully pour the kue lumpang ijo mixture into each molds. Steam them for 15 minutes until they are translucent and firm. The middle top of each cake should sink inside.
- After they are cool, remove them from the molds. Serve with grated coconut on top.
Notes
You can substitute suji leaves with pandan leaves. When using all pandan leaves, the green color of sticky rice cakes will be lighter.
Nutrition
Serving: 1cake | Calories: 190kcal | Carbohydrates: 24g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 124mg | Potassium: 89mg | Fiber: 2g | Sugar: 11g | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg
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