Can I use regular white rice instead of glutinous rice?
No, glutinous rice (also known as sticky rice) is essential for the characteristic chewy texture of Kue Lupis. Regular rice will not yield the same result.
DESSERT
Indonesian Coconut and Palm Sugar Sticky Rice Cakes (Kue Lupis)
These delightful Indonesian sticky rice cakes, known as Kue Lupis, are a traditional dessert made from glutinous rice, wrapped in banana leaves, and served with a rich palm sugar syrup and grated coconut. They offer a unique combination of chewy texture and sweet, aromatic flavors.
HOW TO MAKE IT
Let's cook.
01
Drain the soaked glutinous rice thoroughly. Mix the drained rice with 1/2 teaspoon of salt.
02
Take a softened banana leaf square, fold it into a cone shape, and fill it with about 2 tablespoons of the seasoned glutinous rice. Fold the leaf tightly to form a triangular or pyramid shape, securing it with toothpicks or kitchen twine.
03
Place the wrapped rice cakes in a large pot. Add enough water to cover the cakes completely. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 90 minutes, ensuring the water level remains consistent by adding more hot water if needed.
04
While the rice cakes are cooking, prepare the palm sugar syrup. In a small saucepan, combine the chopped palm sugar, 1/2 cup of water, and the knotted pandan leaf. Bring to a simmer over medium heat, stirring until the palm sugar is fully dissolved. Remove from heat and strain to remove any impurities.
05
Once the rice cakes are cooked, remove them from the pot and let them cool completely. Unwrap the cooled cakes.
06
Serve the Kue Lupis by arranging the unwrapped sticky rice cakes on a plate, drizzling generously with the palm sugar syrup, and sprinkling with the steamed grated coconut.
About This Recipe
These delightful Indonesian sticky rice cakes, known as Kue Lupis, are a traditional dessert made from glutinous rice, wrapped in banana leaves, and served with a rich palm sugar syrup and grated coconut. They offer a unique combination of chewy texture and sweet, aromatic flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Soaking the glutinous rice is crucial for achieving the right chewy texture. Ensure the banana leaves are softened over a flame or by briefly dipping in hot water to prevent tearing during wrapping. Steaming the grated coconut briefly with a pinch of salt enhances its flavor and helps prevent it from spoiling quickly.
Easy Substitutions
If fresh pandan leaf is unavailable, you can use 1/4 teaspoon of pandan extract in the rice or syrup for flavor. Brown sugar can be used as a substitute for palm sugar, though the flavor will be slightly different. Desiccated coconut can be rehydrated and used if fresh grated coconut is not accessible.
Storage & Reheating
Kue Lupis are best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The palm sugar syrup can be stored separately in the refrigerator for up to 1 week. Reheat gently before serving.
Serving Suggestions
Serve Kue Lupis as a delightful afternoon snack with a cup of hot tea. They also make a wonderful light dessert after a meal. For a more elaborate presentation, arrange them on a platter with additional fresh fruit like sliced mango or jackfruit. You can also offer a side of condensed milk for an extra touch of sweetness.
Common Mistakes
Not soaking the glutinous rice long enough will result in hard, undercooked cakes. Overfilling the banana leaf wraps can cause them to burst during cooking, so use about 2 tablespoons of rice per wrap. Not simmering the cakes long enough will leave the rice hard in the center; ensure they cook for the full 90 minutes. Forgetting to strain the palm sugar syrup can leave gritty impurities in your sauce. Not steaming the grated coconut can lead to a less flavorful and potentially quicker-spoiling topping.
Frequently Asked Questions
How do I soften banana leaves?
You can soften banana leaves by briefly passing them over an open flame until they become pliable, or by dipping them in hot water for a few minutes. This prevents them from cracking when folded.
What is gula melaka?
Gula melaka is a type of palm sugar commonly used in Southeast Asian cuisine. It has a rich, caramel-like flavor. It's often sold in solid blocks and needs to be chopped before use.
Can I make this recipe ahead of time?
You can prepare the rice cakes and palm sugar syrup a day in advance. Store them separately in the refrigerator and assemble just before serving for the best taste and texture.
Why is my Kue Lupis not sticky enough?
This usually happens if the glutinous rice wasn't soaked long enough or if the cakes weren't cooked for the full duration. Ensure proper soaking and cooking times for optimal stickiness.
MORE TO KNOW
The art of wrapping Kue Lupis in banana leaves is a traditional technique that not only imparts a subtle aroma but also helps shape the cakes. While triangular shapes are common, some regions use cylindrical or square wraps. The key is to wrap them tightly so the rice holds its form and cooks evenly. If you find wrapping challenging, you can also cook the glutinous rice in a rice cooker, then press it into a mold, cut it into pieces, and serve with the syrup and coconut.
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