Sekaya Telur Terengganu & Lompat Tikam

It’s time for Sekaya Telur Terengganu, a steamed egg pudding. Here’s the recipe …

Sekaya Telur at Restorah Kuah Singgang, Kuala Terengganu

Ingredients

• 1 big chunk of Gula Melaka or palm sugar
• ½ cup water
• 12 grade B eggs
• 200ml coconut milk
• 1 or 2 tablespoon Tepung Jagung or Corn Flour (optional. Just to thicken the mixture)

Methods

• Boiled the water, placed the palm sugar in the boiling water until it is completely dissolved
• Sieved the liquefied palm sugar and set it aside to cool down.
• In a large bowl, beat the eggs.
• Pour the coconut milk, corn flour (optional) and palm sugar in the said bowl and mix thoroughly.
• Sieved the egg custard and pour in a 7-inch square baking pan.
• Steamed the custard for 40 minutes until 1 hour or until a fork inserted near the center comes out clean.
• Let the baking pan cool on the wire racks before refrigerated
• Best served chilled

Lompat Tikam at Warung Otak-Otak Che Wan, Kemaman

Another weird-name Terengganu dessert is Lompat Tikam which literally means to jump and stab. Actually the name implies the rise and ready to start the day after eating this dessert. This sweet and cold dessert comprises two main layers, the green part underneath and the white part on top. A generous helping of coconut palm syrup compliments the sweetness of Lompat Tikam. 

If you wish to venture on a special tailored-made Terengganu Food Heritage Trail package, do contact me – Wan – at 016-238 6433 /  03-2260 3667 / 4667 or email leisureincentivetours@gmail.com for more information