Kue Lupis Ketan, also known as Kuih Lopes, is a delightful Indonesian treat that's soft, chewy, and absolutely delicious. We love sharing this recipe because it's simple to make and offers a taste of authentic Southeast Asian flavors.

In this article, we'll guide you step by step on how to make Kue Lupis using either a pressure cooker or the traditional boiling method. Trust us, once you try it, you'll want to make it again and again!

Ingredients You'll Need

To make Kue Lupis Ketan, we'll need the following ingredients:

• 300g sweet rice (glutinous rice)

• 10-15 pieces of banana leaves (or aluminum foil as a substitute)

• 300g finely grated unsweetened coconut

• ¼ tsp salt

• 200g coconut sugar (or palm sugar)

• 100ml water

• 50g sugar

These ingredients come together to create a wonderfully flavorful dish that's perfect for gatherings, special occasions, or even just as a treat for yourself.

Making the Palm Sugar Syrup

We begin by preparing the syrup. In a medium saucepan, combine the coconut sugar, sugar, and water. Heat the mixture on low heat, allowing the sugar to slowly melt. Once melted, remove the syrup from the heat and set it aside to cool. This syrup adds a rich sweetness to the Kue Lupis, making it the perfect accompaniment.

Preparing the Grated Coconut

Next, we steam the grated coconut. Place the grated coconut into a steamer, add the salt, and steam for about 10 minutes. Once steamed, allow it to cool down completely. The grated coconut will add a wonderful texture and flavor to the Kue Lupis, and the salt helps balance the sweetness.

Soaking or Rinsing the Glutinous Rice

If we are using the boiling method, we soak the glutinous rice in water for at least 4 hours (overnight for best results). For the pressure cooker method, we simply rinse the rice under clean water and drain it. No need for soaking here. The key is to ensure the rice is clean and ready for wrapping.

Wrapping the Kue Lupis

Now comes the fun part: wrapping! We cut the banana leaves into 4x12-inch pieces and soften them by either boiling them or gently heating them over a flame. Then, we fold the leaves into cone shapes, filling them with about three-quarters of the rice. Be careful not to overfill, or the Kue Lupis will become tough. Once the rice is in place, we fold the top of the leaf over the rice and continue folding the sides into a triangular shape, securing the wraps with toothpicks. If using aluminum foil, there's no need for toothpicks as the foil holds the shape on its own.

Cooking the Kue Lupis

We now have two cooking options: the pressure cooker or the traditional boiling method.

For the pressure cooker, place the wrapped Kue Lupis in the Pan and add enough water to cover them. Seal the lid, set the pressure cooker to high, and cook for 45 minutes. Release the pressure immediately after cooking.

For the boiling method, place the wrapped Kue Lupis in a large Pan, cover them with water, and bring the water to a boil. Then, reduce the heat to medium and let the Kue Lupis simmer for 2-3 hours, ensuring the rice is fully cooked and the wraps are firm.

Letting the Kue Lupis Cool

Once cooked, we drain the Kue Lupis and place them on a plate or colander to allow excess water to drain off. Let them cool down completely. The Kue Lupis should feel firm and slightly bouncy once cooled, making them perfect for serving.

Serving the Kue Lupis

To serve, we roll each Kue Lupis in the steamed grated coconut, ensuring each piece is fully coated. Drizzle the palm sugar syrup on top or serve it on the side for dipping. The combination of the soft rice, fragrant coconut, and sweet syrup is simply irresistible.

Enjoying the Perfect Kue Lupis

Now that we've finished preparing our Kue Lupis, it's time to enjoy this sweet, chewy delight. Whether it's for a special occasion or just a treat for yourself, this Indonesian dessert is sure to be a hit with anyone who tries it. We hope you enjoy making and tasting this delicious recipe as much as we do!