Kue Lupis Indonesian Sweet Sticky Rice Dumplings
Discover the delightful simplicity of **Kue Lupis**, a traditional Indonesian sweet treat made with glutinous rice, aromatic banana leaves, and creamy coconut accents. These sticky rice dumplings are delicately wrapped and boiled to perfection, then rolled in freshly steamed grated coconut for a soft, chewy texture and a hint of natural sweetness. The highlight? A luscious drizzle of rich palm sugar syrup, infused with the subtle fragrance of pandan leaves, adding a caramel-like depth to every bite. Perfect for dessert or as a festive snack, this gluten-free delicacy captures the essence of Indonesian flavors with its unique combination of ingredients and rustic preparation technique. Whether you're hosting a dinner party or indulging in a cozy moment at home, Kue Lupis is a must-try for fans of authentic Southeast Asian cuisine.
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Ingredients
- 250 grams glutinous rice (sticky rice)
- 5 large sheets banana leaves
- 100 milliliters coconut milk
- 1 liter water
- 1 teaspoon salt
- 100 grams grated coconut
- 150 grams palm sugar
- 1 leaf pandan leaf (optional)
Directions
Step 1
Wash the glutinous rice thoroughly under cold running water until the water runs clear. Soak the rice in water for at least 2 hours, then drain.
Step 2
Cut the banana leaves into rectangles approximately 20cm x 15cm and soften them by briefly steaming or passing them over a low flame. This makes them pliable and easier to work with.
Step 3
In a mixing bowl, combine the drained glutinous rice with coconut milk and 1/2 teaspoon of salt. Mix well.
Step 4
Take a piece of banana leaf and fold it into a cone shape. Fill the cone two-thirds full with the glutinous rice mixture. Press it down gently, then fold the top of the banana leaf over to seal the cone. Secure it with a toothpick or kitchen string. Repeat until all the rice is wrapped.
Step 5
In a large pot, bring 1 liter of water to a boil. Add the wrapped rice dumplings, ensuring they are fully submerged. Cook on medium heat for about 2 hours, topping up with hot water if needed to keep the dumplings submerged.
Step 6
While the dumplings are cooking, prepare the palm sugar syrup by combining the palm sugar, 1/2 teaspoon of salt, 50ml of water, and the pandan leaf (if using) in a small saucepan. Cook on low heat, stirring occasionally, until the sugar has completely dissolved and the syrup is thickened. Remove the pandan leaf and set the syrup aside.
Step 7
Steam the grated coconut with the remaining 1/2 teaspoon of salt for 10 minutes to maintain its freshness.
Step 8
Once the dumplings are cooked, remove them from the water and let them cool slightly. Peel off the banana leaves.
Step 9
To serve, roll each dumpling in the steamed grated coconut to coat. Arrange them on a plate and drizzle generously with the palm sugar syrup. Enjoy this delightful Indonesian treat!
Nutrition Facts
| Serving size | (2125.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1212.5 |
| Total Fat 33.7g | 0% |
| Saturated Fat 29.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2471.4mg | 0% |
| Total Carbohydrate 226.7g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 163.4g | |
| Protein 8.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 101.4mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2530.5mg | 0% |
Source of Calories