Lompang Bersambal

It's already the last 10 days  of Ramadhan, how time flies.... And it's getting tougher for me to update my blog because, although there's more cooking & baking going on in my kitchen, there's just no time to face my desktop during the day, & by night time, I just can't get myself to focus with what I'm supposed to type... sigh.....

So I made these little pretty rice cakes on Saturday. Kuih Lompang Bersambal is the savoury version of the sweet kuih lompang. Instead of serving sweet rice cakes with grated coconut, here, the unsweetened rice cakes are topped with curry ground beef & hot sambal.

Lompang Bersambal (Chilli Rice Cakes)
Recipe by Aini Salim from Resipi Pesta Perut 2002.
Makes 80 pieces.

Topping:
200g ground meat
5 shallots
2 garlic
2 slices ginger
2 tbsp meat curry powder
oil
salt to taste
Blend shallots, garlic & ginger  & combine with curry powder to form a paste. Heat up oil in a pan & saute curry mixture paste until it turns fragrant. Add in ground meat & salt & cook until it's slightly dry. Remove from fire & set aside to cool.                                

Sambal:
6 red chilli
1 tbsp dried prawn (soaked to soften & pounded)
1 garlic (crushed)
1 tbsp soya sauce
2 tsp vinegar or lemon juice (I used the small limes.)
2 tbsp water
sugar
salt to taste
oil
Heat oil in a frying pan. Saute chilli, garlic & dried prawn until fragrant & some oil is seen floating. Add soya sauce, vinegar or lemon juice , water & sugar & cook for a few minutes. Remove from fire & set aside.

Garnish
crispy fried shallots
Chinese parsley
spring onions

Lompang:
300g rice flour
20g corn flour
1200ml coconut milk from 1 coconut (I used fresh coconut milk, so I boil it first.)
1 small egg
2 tsp salt
yellow colour

Prepare a steamer. Combine rice & corn flour in a mixing bowl. In a different bowl, combine egg, salt & colouring. Beat to combine. Pour egg & coconut milk into flour & mix until well blended. Strain mixture into a sauce pan. Cook mixture over medium fire, stirring continuously, until slightly thick. Remove from fire & continue to stir mixture to homogenise it. Pour into lompang moulds or tea cups until 3/4 full. Steam for 5 minutes over medium heat. Top the rice cakes with the meat topping & some sambal. Steam again for 10 more minutes. Remove cakes from steamer. Leave aside to cool completely before removing them from the moulds. Garnish the cakes before serving.

Note: Coconut milk from 1 coconut is about 250ml thick coconut milk without water. So I added water to the thick coconut milk to make 1200ml.

I'm linking this post to Cook-Your-Books #2 hosted by Joyce of Kitchen Flavours.