Assorted Traditional Market Snacks: Klepon, Lupis & Kue Lumpur

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• 250 grams White glutinous rice flour
• 150 ml Suji leaf water or pandan paste
• 100 grams Palm sugar, finely shaved, for the klepon filling
• 1/2 tsp Salt
• 200 grams Coarsely grated coconut (semi-mature)
• 2 leaves Pandan leaves, for steaming the coconut
• 300 grams White glutinous rice, soaked overnight
• 10 sheets Banana leaves, for wrapping the lupis
• 200 grams Palm sugar, for the lupis syrup (kinca)
• 150 ml Water, for the syrup
• 1 leaf Pandan leaf, for the syrup
• 150 grams Medium-protein all-purpose flour
• 100 grams Granulated sugar
• 400 ml Thick instant coconut milk
• 2 Eggs
• 50 grams Margarine, melted
• 1/4 tsp Vanilla powder
• 50 grams Raisins or jackfruit, for topping the kue lumpur

👩‍🍳 Instructions

1. 1 Make the klepon: mix the glutinous rice flour, suji/pandan water, and a pinch of salt. Knead until smooth and moldable, and no longer sticky to the touch. If the dough is too dry, add water a little at a time.
2. 2 Take a small, meatball-sized portion of dough, flatten it, fill with shaved palm sugar, then roll it into a tight ball so the sugar won't leak out during boiling.
3. 3 Steam the grated coconut with a pinch of salt and pandan leaves for 10 minutes so it keeps longer and doesn't spoil quickly; set aside for coating the klepon.
4. 4 Bring water to a boil, then add the klepon balls. Wait until they float, a sign they're cooked, then remove and drain.
5. 5 While still hot, roll the klepon in the steamed grated coconut until evenly coated. Set aside.
6. 6 Make the lupis: drain the soaked glutinous rice, then wrap it in banana leaves shaped into triangles or tubes. Don't pack the filling too tightly so the rice has room to expand.
7. 7 Pin the ends of the wrapped parcels with a toothpick or bamboo skewer, then boil in boiling water for 2-3 hours until the rice is fully cooked and firm. Add hot water if the level drops too much.
8. 8 Remove the lupis, drain, and let cool slightly before unwrapping.
9. 9 Make the syrup (kinca): simmer the palm sugar, water, and pandan leaf until the sugar dissolves and the mixture thickens slightly into a syrupy sauce. Strain for a smooth texture.
10. 10 Serve the lupis drizzled with the palm sugar syrup and sprinkled with the same steamed grated coconut used for the klepon.
11. 11 Make the kue lumpur: whisk the eggs and granulated sugar until the sugar dissolves; there's no need to whip until fluffy. Add the flour a little at a time, stirring until well combined.
12. 12 Pour in the coconut milk gradually while continuing to stir to avoid lumps, then add the melted margarine and vanilla. Strain the batter for a smooth, fine texture.
13. 13 Heat a kue lumpur mold (or a small nonstick pan) over low heat, and grease lightly with margarine.
14. 14 Pour the batter into the mold until about 3/4 full, cover, and cook over low heat for 8-10 minutes until the edges are cooked and the center is set.
15. 15 Add the raisin or jackfruit topping before it's fully cooked, then continue cooking for another 2-3 minutes until done.
16. 16 Remove the kue lumpur, let cool briefly, then carefully take them out of the molds. Arrange all three treats together on a single serving plate.

💡 Tips

📊 Nutrition Facts / serving

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