Kuih Lompat Tikam
You must not know this lompat timak cake, one of the traditional cakes of Terengganu State. This cake is one of the traditional cakes that are familiar to people on the East Coast, especially in the state of Terengganu. This cake is known for its sweet taste and soft texture, making it a favorite as a dessert or snack. In traditional food blog this, we will delve into the origin, method of making, and the specialty of the Terengganu version of Lompat Tikam cake.
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Cake
Jump
Stab
This cake is a traditional cake that is very popular in Malaysia, especially in the East Coast states such as Pahang, Kelantan, and Terengganu. It is made from rice flour and coconut milk, with two different layers. The first layer at the bottom is green and made of flour, while the second layer at the top is white made from coconut milk. This layer of coconut milk is usually tasteless because this cake is eaten with water nisan or brown sugar the sweet
Origins, Myths Kuih Lompat Tikam
The history of the origin of this cake is believed to start from ancient times Majapahit Kingdom, where it was presented to the Kingdom of Kelantan around the year 1700. While on the way to be presented to the Sultan, a maid who was careful carrying a tray of cakes tripped on the palace gate. This incident shocked the Sultan who spontaneously jumped in surprise, then stabbed the maid. In honor of this event, the Sultan of Kelantan officially named the cake as "Lompat Takam".
However, this myth is just an oral story. What is certain, this cake continues to be part of the culinary heritage of the states on the East Coast, including Terengganu.
The specialty of Kuih Lomp Timak
This traditional cake in the Terengganu version maintains the authenticity of the recipe by using traditional ingredients. The main feature of this cake is two different layers in terms of color and taste:
1. Green Layer: Made from rice flour mixed with pandan water, this layer gives a natural green color and the fragrant taste of pandan leaves. The texture is soft and slightly chewy.
2. White Layer: Made from coconut milk cooked with a little salt, this layer provides a fatty and salty taste balanced by the sweetness of the green layer and melaka sugar syrup.
3. Gula Melaka Syrup: This cake is not complete without a sweet syrup made from gula melaka or gula kabung.
In Terengganu, the water nisan or melaka sugar used is locally sourced, giving it a rich natural sweetness.
Health Benefits Of Cakes
Although Lompat Tikam cake is a traditional cake, it uses natural ingredients such as coconut milk and melaka sugar, which are healthier than regular white sugar. Coconut milk contains good fats that can provide energy, while gula melaka contains more minerals such as potassium and iron.
However, due to its sugar content, this cake should be enjoyed in moderation to avoid excessive sugar intake.
Conclusion
Kuih Lompat Tikam is one of Terengganu's traditional cakes that continues to be popular throughout the ages. With a combination of fatty, sweet, and slightly salty flavors, this cake is perfect to enjoy at any time, whether as a dessert or a special meal. The authenticity of ingredients and manufacturing methods passed down from generation to generation make this traditional Terengganu cake not just food, but also a cultural heritage that should be appreciated.
If you are in Terengganu or the East Coast state, don't miss the opportunity to experience the specialty of this Lompat Tikam cake for yourself!
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