KOMPAS.com – This moist cake needs to be boiled for hours. Set the stove heat to low-medium so that the texture is perfectly soft.
After that, the sticky rice cake can be coated with steamed grated coconut, then drizzled with brown sugar sauce.
This traditional cake has a soft, chewy texture, while the taste is sweet and savory because of the grated coconut.
Follow the brown sugar sticky rice lupis recipe from the book “Indonesian cakes” (2009) by Yasa Boga in the following Gramedia Pustaka Utama publication.
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Material:
- 1 liter white sticky rice (wash, drain)
- 1 tbsp whiting water
- Banana leaves for wrapping, each 8 cm wide
Coconut ointment ingredients:
- 1/3 coconut (coarsely grated)
- 1/4 tsp salt
- Brown sugar syrup:
- 200 gr brown sugar (finely sliced)
- 2 pandan leaves (sump)
- 100 ml water
1. Sprinkle the sticky rice with whiting water, stir well. Make a kerucuk from two banana leaves, fill with about three tablespoons of sticky rice, flatten, fold, and set the remaining leaves down to form a triangle.
2. Arrange the lupis packets in a pan. Add water until everything is submerged, boil for approximately three hours.
3. Remove, cool, serve with coconut anointing and brown sugar sauce.
4. Make coconut ointment by mixing all the ingredients and steaming it for five minutes so it doesn’t spoil easily.
5. Prepare brown sugar syrup by boiling all the ingredients, then strain.
Also read:
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