Based on the information that I found on the internet, this snack is originated from Palembang, Sumatra Selatan. It is made from white rice flour, sagu (or can be subtituted with tapioca) flour, and coconut milk (santan). These basic ingredients are similar to some Javanese snacks.
During my search, I also found 2 types of recipes. The first one uses more sagu/tapioca flour than the white rice flour, and the other type of recipe uses more or almost similar amount of the white rice and sagu flour. Since I am not originated from Palembang, I do not know which one is the original recipe. Based on my experiences with Javanese snack as eater, I choose to try the recipe with more sagu/tapioca flour since I think I would love the texture more and I guess it will be similar to Kue Lapis kukus which has similar combination of main ingredients.
I only tried to make a small portion because I was not sure of the results and also not sure if the children would love it. It turned out that my husband and youngest boy found the snack "lekker" (read: delicious).
Ingredients
25 gr white rice flour
100 gr sagu (or can be subtitute with tapioca) flour (note: I used tapioca flour since it is easier to find, and the result is still good, according to me)
100 gr sugar
250 ml coconut milk
2-3 drops pandan paste
5 tbsp dried coconut flake
1/4 tsp salt
Method
1. Steam the dried coconut flake and the salt for around 15 minutes or until it is moist. Put aside.
2. Mix all the flour, sugar, and coconut milk. When the mixture is smooth enough, add in the pandan paste. Stir until everything is well mixed. To get a smooth result, sieve the mixture.
3. Prepare small ceramic pots, or small cake form. Grease the form with oil.
4. Pour the mixture into the form. Steam for around 25 minutes.
5. Take out the Kue Lumpang from the steamer. If you use big form, let it a little bit cool before you cut it.
6. Serve it with the steamed coconut flake.
