Snacks
Kue Lupis (Sticky Rice Cakes) with Palm Sugar Syrup, Chewy and Sweetly Savory Nusantara Classic
Prep
30 min
Cook
240 min
Servings
6
Level
Medium
Kue lupis is a traditional snack made from glutinous rice wrapped in banana leaves in a triangular shape, then boiled until chewy and rich. Served with a sprinkle of savory grated coconut and a drizzle of sweet, caramel-like palm sugar sauce, lupis offers an addictive blend of savory and sweet flavors. Perfect as an afternoon coffee companion or a nostalgic snack that brings back memories of home."
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams White glutinous rice
- to taste Banana leaves, for wrapping
- to taste Raffia string or bamboo strips, for tying
- 1 tsp Slaked lime water (air kapur sirih)
- 1 tsp Salt
- 200 grams Coarsely grated coconut (slightly young)
- 1/4 tsp Salt, for the coconut
- 1 leaf Pandan leaf, for steaming the coconut
- 250 grams Palm sugar/brown palm sugar, finely shaved
- 50 grams Granulated sugar
- 200 ml Water
- 2 leaves Pandan leaves, for the sugar syrup
- 1/4 tsp Salt, for the sugar syrup
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👩🍳 Instructions
- 1 Rinse the glutinous rice well, then soak it in water mixed with the slaked lime water and salt for at least 3 hours, or overnight, so the rice becomes chewier and doesn't spoil easily.
- 2 After soaking, drain the rice thoroughly until completely free of the soaking water.
- 3 Prepare the banana leaves and shape them into cones or funnels. Fill each with 2-3 tablespoons of glutinous rice (don't overfill, as the rice will expand while boiling).
- 4 Fold the banana leaf into a neat triangle, then tie tightly with raffia string or bamboo strips so it doesn't leak while boiling.
- 5 Repeat until all the rice has been wrapped.
- 6 Bring water to a boil in a large pot, then add all the wrapped lupis. Boil for 3-4 hours over medium heat, making sure the water always covers the lupis (add more hot water if it reduces).
- 7 Once cooked, remove the lupis and drain, hanging them or placing them on a rack so any remaining water drips off and the lupis doesn't turn mushy.
- 8 While waiting for the lupis to cook, prepare the grated coconut: mix it with salt and pandan leaf, then steam for 15 minutes so it lasts longer and doesn't spoil quickly. Set aside.
- 9 Make the palm sugar sauce: simmer the palm sugar, granulated sugar, water, pandan leaves, and salt over low heat, stirring occasionally, until the sugar dissolves and thickens into a caramel-like sauce, about 15-20 minutes.
- 10 Strain the palm sugar sauce to remove any sugar impurities, then let it cool slightly until it thickens a bit.
- 11 Unwrap the banana leaves from the lupis, then cut into pieces or serve whole as desired.
- 12 Roll the lupis in the steamed grated coconut until evenly coated, then drizzle with the thickened palm sugar sauce. Serve immediately while warm.
💡 Tips
• Soak the glutinous rice for at least 3 hours or overnight for chewier lupis that cooks evenly when boiled.
• Don't overfill the rice wrapping, as the rice will expand while boiling and could tear the banana leaf.
• Make sure the boiling water always covers the lupis throughout the cooking process so it cooks through evenly and has a chewy texture, not hard in the center.
• Steam the grated coconut with a bit of salt so it doesn't spoil quickly and can be stored longer, especially if you're making a large batch of lupis.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
3 gramg
Protein
6 gramg
Fat
45 gramg
Carbs
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