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LOMPAT TIKAM
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Introduction and history
Kuih Lompat Tikam is one of Malaysia's most popular traditional desserts, especially among the Malay community. This kuih is well-known for its soft texture, creamy sweetness, and vibrant colors like green, white, and pink. The name "Lompat Tikam" originates from Malay oral traditions. According to folklore, some believe the name was inspired by the unique taste of the kuih, which excites the eater, making them feel like "jumping" out of joy while enjoying it. Others suggest that the name contains a humorous element, symbolizing the cheerful and close bond shared during communal meals. Kuih Lompat Tikam is believed to have its roots in traditional Malay culinary practices, using basic ingredients like rice flour, coconut milk, palm sugar, and natural coloring from pandan leaves. Historically, this kuih was prepared as a dish for traditional ceremonies such as feasts, harvest festivals, or celebrations like Hari Raya.
Ingredients for the green layer:
1 cup rice flour
3 cups water (2 cups water + 1 cup pandan leaf juice)
A small amount of pandan green coloring
A little lime water (air kapur)
Ingredients for coconut milk sauce:
2 cups moderately thick coconut milk
2 tablespoons rice flour
A pinch of salt
Ingredients for red glutinous rice:
1 cup glutinous rice (beras pulut)
1 teaspoon red food coloring
Diluted coconut milk
Ingredients for palm sugar syrup:
2 blocks of palm sugar (gula melaka)
1 cup water
1 pandan leaf
Preparation of the green layer
Place all ingredients into a pan and mix well. Turn on medium heat and stir the mixture until it boils and becomes glossy. Once ready, pour the mixture into a tray or container.
Preparation of the coconut milk sauce
Mix all ingredients until well combined. Cook over medium heat, stirring continuously until it boils. Turn off the heat and continue stirring the mixture until it cools slightly to prevent lumps.
Preparation of red glutinous rice
Wash the glutinous rice thoroughly, then soak it with a small amount of red food coloring for 15 minutes. Drain the rice and place it into a mold. Add diluted coconut milk until it just covers the rice, sprinkle a little salt, and steam until fully cooked.
Preparation of palm sugar syrup
Cook the ingredients together until it boils and thickens slightly.
Reference Source
Bahan Bacaan
Hassan, N. H., & Abdullah, R. (2015). Warisan Kuih Tradisional Melayu. Kuala Lumpur: Dewan Bahasa dan Pustaka.
Zainal, N. A. (2018). Kulinari Tradisional Melayu: Antara Warisan dan Cabaran Moden. Shah Alam: Penerbit Universiti Teknologi MARA.
Tokoh (jika ada temu bual tokoh)
Location
State JKKN Contact Information
Encik Mohd Zanidizam Md Dila
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Kelantan
Kompleks JKKN Kelantan
Lot 1993, Seksyen 49,Tanjong Chat,
15200, Kota Bharu,
KELANTAN DARUL NAIM
011-31922039
