Ingredients

  • Serves 2-3 people
  • 250 g White Glutinous Rice

    2 Pandan Leaves

    15 g Salt

    4 - 5 Banana Leaves

    4 - 5 Toothpicks

     

  • Brown Sugar Syrup:

    200 g Brown Sugar

    20 g Sugar

    7 g Salt

    1 Pandan Leaf

    1 tbsp Cornstarch, dissolved in 30ml water

    200 ml water

     

  • Coconut Serundeng:

    300 g Grated Coconut

    7 g salt

     

Lupis Ketan
Recipe Courtesy of
Asian Food Network

Lupis Ketan

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Lupis Ketan or Glutinous Rice Cake is a typical Indonesian food, especially in Java. There are two common forms of lupis: triangular or round and elongated like lontong. Made from sticky glutinous rice that is wrapped in banana leaves before being boiled in aromatic banana leaves, it is then coated in a brown sugar and grated coconut mix. It’s hard not to love this simple childhood treat that tastes even better when served warm.
  • Medium
  • 180 min
  • 30 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Medium
  • 3 steps
  • 13 Ingredients
  • 180 min
  • 30 min
  • 15 min

Instructions

  1. Steam glutinous rice

    • Soak the washed glutinous rice for about 1-2 hours.
    • Shape the banana leaves into a cone and fill it up with 50g of glutinous rice. Close the top with the ends of the banana leave and seal it with a toothpick.
    • Repeat for all.
    • In a pot with enough water, add salt and place the glutinous rice into the pot and boil for about 25 minutes over medium heat or until cooked.
    • Remove and set aside


  2. Make sugar syrup

    • In a saucepan, add water, brown sugar, salt and pandan leaves. Bring it to a boil and until the sugar dissolves. After boiling, add cornstarch slurry. Stir well. Once thickened, remove from heat and set aside.
    Make sugar syrup


  3. Steam grated coconut

    • In a steamer, with enough water, bring it to a boil over medium heat.
    • In a heat resistant bowl, add grated coconut and salt.
    • Stir well and steam it for about 7 minutes.
    • Remove and set aside.
    Steam grated coconut


Plate and Serve!

Remove the banana leaves from the glutinous rice and coat it well with serundeng coconut. Drizzle brown sugar syrup over and serve.

Plate and Serve!
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    Ingredients
    • Serves 2-3 people
    • 250 g White Glutinous Rice

      2 Pandan Leaves

      15 g Salt

      4 - 5 Banana Leaves

      4 - 5 Toothpicks

       

    • Brown Sugar Syrup:

      200 g Brown Sugar

      20 g Sugar

      7 g Salt

      1 Pandan Leaf

      1 tbsp Cornstarch, dissolved in 30ml water

      200 ml water

       

    • Coconut Serundeng:

      300 g Grated Coconut

      7 g salt

       

    Nutrition
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