Lompat Tikang, which twin is the formidable Kelantanese Lopak Tikaey, is not for the faint-hearted. It is a beautiful thing to look at but be aware that there is more to this traditional kueh than meets the eye! It is something that must be taken, like all good things (to eat, especially) in life, in the right proportion.
Each portion must consist of the right amount of the fresh pandan green gelatinous bit (some call this bit ‘sum-sum’), thick salty cream of coconut milk, gula nipah (nypa palm sugar) syrup and a bit of pulut merah (glutinous rice in red!). Even with extra careful rationing, its bitterness will still be the first to hit you- like a sharp pang for those more used to sweeter things in life- and make you lose your courage and give up! But if you are a brave one, hold on a wee bit longer. Then let the silky, smooth texture laced with sweet nypa goodness slip and disappear in your mouth, leaving behind a few grains of pulut to triumphantly chew on. Only the brave would have learned that eating Lompat Tikang is indeed nothing less than a delightful adventure. –
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