Lupis Ketan

Lupis (sometimes lopis) is an Indonesian traditional sweet cake made of glutinous rice.

Lupis can be sweetened more with shredded coconut topped with a thick palm sugar syrup.It is usually eaten as a breakfast or side dish in the evening tea time. Lupis is often found in traditional markets throughout Indonesia, and in Javanese area, especially in the middle and eastern of Java.

Since I don’t have air kapur sirih, so I skipped that 🙂

I N G R E D I E N T S

L U P I S

  • 200 gr white glutinous rice
  • ¼ sdt salt
  • Pandan leaf
  • Banana leaves
  • Pin / toothpick

E X T R A

  • 70gr grated coconut or dry coconut flakes
  • A little bit of salt

G R A V Y

  • 100gr palm sugar
  • 75ml water
  • pandal leaf

H O W T O P R E P A R E

Prepare the syrup:

  • Put the palm sugar , sugar, and water,  in a medium-size saucepan over low heat and let the sugar slowly melt and set aside

S T E A M T H E C O C O N U T F L A K E S or M I C R O V A W E

  • Steam the grated coconut for about 10 minutes with the salt and set aside to let it cool down completely.
  • Before you put the coconut into the microvawe, add water to the flakes (if you use dry coconut flakes) then put in around 3-5minutes

P R E P A R E T H E R I C E

W R A P P I N G

Look at my video

  • Cut the banana leaves to about 4 x 12 inches
  • Soften the banana leaves by either boiling them in water or turn on the stove over medium heat and place the banana leaf (one at a time) on top of fire to “soften”.
  • Fold the leaf at the lower third
  • Now you just made a cone shape
  • Fill up with 3/4 of rice. If you fill too much, the lupis will come out tough. If you don’t fill enough rice, the shape won’t be nice
  • Fold the top part of the leave over it
  • This is how it looks like now
  • Then fold the two sides over the opposite sides
  • Continue to fold following the triangular shape until you run out of leaf
  • Secure with two toothpicks. If you use aluminum foil, you don’t need tooth pick to secure it as the foil stays in place after wrapping

Cooking kue lupis in pressure cooker:

  • Place the wrapped lupis in the inner pot of instant pot and fill up with water until covering the lupis
  • Close the lid and turn the steam release valve to sealing. Press “pressure cooker” and make sure it’s on “high pressure” and set the timer to 45 minutes. Release pressure immediately after 45 minutes

Cooking kue lupis by boiling on the stove:

For boiling method: Soak the glutinous rice in water for at least 4 hours or best overnight.

Place wrapped lupis in a large pot. Fill up with water until covering the lupis. Bring to a boil and then lower the heat to medium. Cover with a lid and let them boil over medium heat for the next 1-2 hours

Cooling down:

  • Lupis will still be very soft when they are just finished cooking. Drain off the cooking water and place the lupis in a plate or rack or colander to let extra water drain off and let them cool down completely before unwrapping the leaves. They should be firm and lightly bouncy once they cooled down completely

Serving:

  • Once the lupis has cooled down, roll each one in a grated coconut meat to cover all the lupis and serve with the melted palm sugar on the side or drizzle some on top of the lupis

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