Resepi Kuih Tradisional Lompat Tikam (versi Terengganu)

Hai semua kali ni Ariana nak share dengan anda semua kuih tradisional yang famous di negeri pantai timur Air Pandan* (digunakan didalam step 1) Daun pandan – 4 helai (dikisar) Air – 2 cawan (400ml) (dikisar) Step 1 Air – 2 cawan (400ml) Tepung Beras – 1 cawan (100g) Air pandan* Air kapur – 4 sb Perisa pandan – 1 sk Pewarna hijau – 1 sk Step 2 Tepung Beras – 1 cawan (100g) Santan pekat – 1 cawan (200ml) Air – 3 cawan (600ml) Garam – ¾ sb Step 3 Air – ¾ cawan (150ml) Gula Melaka – 150g Daun Pandan – 2 helai sb = sudu besar sk = sudu kecil / sudu teh __________________________________________________________________________ Pandan water* (used in step 1) Pandan leaf – 4 (blend) Water – 2 cup (400ml) (blend) Step 1 Water – 2 cup (400ml) Rice flour – 1 cup (100g) Water pandan* Lime water – 4 Tbsp Pandan flavour – 1 tsp Green colour – 1 tsp Step 2 Rice flour – 1 cup (100g) Coconut cream – 1 cup (200ml) Water – 3 cup (600ml) Salt – ¾ Tbsp Step 3 Water – ¾ cup (150ml) Malacca Palm Sugar – 150g Pandan leaf – 2 Tbsp = table spoon Tsp = tea spoon