Kueh Lopes (Glutinous Rice with Palm Sugar) Recipe

Kueh Lopes is a traditional Southeast Asian delicacy, particularly popular in Malaysia and Indonesia. This sweet treat consists of glutinous rice wrapped in banana leaves, shaped into a triangular form, boiled, and then served with a luscious palm sugar syrup and shredded coconut. The combination of chewy rice, fragrant banana leaves, and rich syrup makes it a delightful dessert for any occasion.

Ingredients

For the Glutinous Rice:

2 cups glutinous rice

1 teaspoon pandan extract (or a few pandan leaves, knotted)

1/2 teaspoon salt

1 1/2 cups water

Banana leaves (cut into small rectangles, softened over heat)

Kitchen twine (for tying the parcels)

For the Palm Sugar Syrup:

1 cup palm sugar (gula Melaka), chopped

1/2 cup water

1 pandan leaf, knotted

1/4 teaspoon salt

For Garnishing:

1 cup grated coconut

1/4 teaspoon salt

1 pandan leaf, knotted

Instructions

Step 1: Preparing the Glutinous Rice

Rinse the glutinous rice until the water runs clear.

Soak the rice in water for about 3-4 hours, then drain.

In a pot, add the soaked rice, pandan extract (or pandan leaves), salt, and water.

Cook the rice over low heat, stirring occasionally, until the water is absorbed and the rice becomes sticky.

Step 2: Wrapping and Boiling

Take a banana leaf piece and place a spoonful of cooked glutinous rice in the center.

Shape the rice into a small triangle and wrap it tightly with the banana leaf.

Secure the wrapped rice with kitchen twine.

Bring a pot of water to a boil and submerge the wrapped rice parcels.

Boil for about 1 to 1.5 hours, ensuring they remain submerged.

Remove and let them cool before unwrapping.

Step 3: Making the Palm Sugar Syrup

In a saucepan, combine palm sugar, water, pandan leaf, and salt.

Simmer over low heat until the sugar dissolves and the syrup thickens slightly.

Strain to remove impurities and set aside.

Step 4: Preparing the Grated Coconut

Mix the grated coconut with salt and the knotted pandan leaf.

Steam for about 5 minutes to enhance the aroma and prevent spoilage.

Step 5: Serving

Unwrap the banana leaves from the Kueh Lopes.

Roll the rice triangles in the steamed grated coconut.

Drizzle with the warm palm sugar syrup before serving.

Enjoy this delicious and fragrant traditional dessert!

Tips and Variations

If banana leaves are unavailable, you can shape the rice in a mold and wrap it in cling film before steaming.

Adjust the sweetness of the syrup by adding more or less palm sugar.

Serve warm for the best taste and texture.

Kueh Lopes is a wonderful way to enjoy the rich flavors of Southeast Asian cuisine. Whether for festive occasions or a simple treat, this traditional dessert is sure to impress. Happy cooking!