I miss eating this traditional kueh, In my hometown we called it #kueh_lupis Here we called it #kueh_lopes coated with shredded coconut and drizzle with gula melaka or palm sugar syrup.. 😍one of my favourite kueh.. unique dessert with gula melaka syrup and the savoury taste of shredded coconut on the chewy goodness of steamed glutinous rice 😋one is just not enough!
500 grams glutinous rice (wash & soaked in water for 6-8 hours)
1 tablespoon lye water (Bake King)
*in my hometown lye water is called kapur sirih
Banana leaves for wrapping, slightly heated until softened
Toothpicks to secure
200 grams Shredded coconut (steam with 1/2 teaspoon salt for 10 minutes), set aside.
Drain glutinous rice after soaking, mix with lye water, and combine well.
Take a piece of cut banana leaf, make a shape of triangle cone, fill in with glutinous rice and secure it with toothpick. Continue until finish.
Prepare boiling water and submerge the wrapped glutinous rice in boiling pot for about 1.5 hours or until fully cooked. Water level should be above the lupis, add boiling water from time to time. Once cooked, Drain & Let it cool down completely before unwrap.
Remove banana leaf, coat kueh lupis with shredded coconut. Serve with palm sugar syrup.
palm sugar syrup:
350ml grams palm sugar
180 ml water
1 knot pandan leaf
Cook until boils and simmer in low heat until sauce are thickened. Put aside to serve with kueh lupis.
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