Lupis Ketan Recipe

Lupis ketan is a traditional Indonesian sweet treat made from glutinous rice (sticky rice). It is usually served with a generous drizzle of palm sugar syrup and a sprinkling of grated coconut. 

This dish is commonly enjoyed as a snack or dessert, and is especially popular during festive occasions. Here is a detailed recipe for making lupis ketan: 

Ingredients: 

For the Lupis: 

- 500 grams of glutinous rice (sticky rice) 

- Banana leaves for wrapping (you can substitute with aluminum foil if needed) 

- Water for soaking the rice 

For the Palm Sugar Syrup: 

- 200 grams of palm sugar (gula jawa), finely chopped 

- 100 ml water 

- 2 pandan leaves (optional) 

- A pinch of salt For the Coconut Topping: 

- 150 grams of grated coconut (preferably young coconut) 

- A pinch of salt 

Instructions: 

1. Prepare the Glutinous Rice 

- First, wash the glutinous rice under running water until the water runs clear. This helps to remove excess starch from the rice. 

- After washing, soak the rice in water for at least 3-4 hours, or overnight. Soaking the rice ensures that it will cook evenly and become soft. 

- Drain the rice after soaking and set it aside. 

2. Shape and Wrap the Lupis 

- Take a piece of banana leaf and fold it into a cone shape. This is where you will place the soaked rice. 

- Fill the cone-shaped banana leaf with 2-3 tablespoons of the soaked glutinous rice. 

- Fold the top part of the banana leaf down and secure it with a toothpick or tie it with kitchen twine. Repeat this process until all the rice is wrapped. 

3. Cook the Lupis 

- In a large pot, boil enough water to submerge all the lupis. 

- Once the water is boiling, carefully place the wrapped lupis into the pot. Make sure they are fully submerged in water. You can use a heavy plate to weigh them down if needed. 

- Boil the lupis for about 2 hours, or until the rice inside becomes tender and sticky. Check the water level occasionally, and add more boiling water if necessary to keep the lupis submerged. 

- Once cooked, drain and let the lupis cool slightly. 

4. Prepare the Coconut Topping 

- In a steamer or over boiling water, steam the grated coconut with a pinch of salt for about 10 minutes. This process helps the coconut stay fresh and enhances its flavor. 

- Set aside the steamed coconut for serving. 

5. Make the Palm Sugar Syrup 

- In a small pot, combine the finely chopped palm sugar with water and pandan leaves (if using). 

- Heat the mixture over medium heat, stirring occasionally, until the palm sugar is fully dissolved. 

- Once the sugar has dissolved, strain the syrup to remove any impurities, then return it to the pot. 

- Simmer the syrup for another 5-10 minutes, or until it thickens slightly. 

- Remove from heat and set aside to cool. 6. Serve the Lupis 

- Once the lupis have cooled, unwrap them from the banana leaves and place them on a serving plate. 

- Sprinkle the steamed grated coconut generously over the top. 

- Drizzle the palm sugar syrup over the lupis and coconut. 

Your lupis ketan is ready to be enjoyed! It has a perfect combination of textures: the sticky and chewy rice, the soft and fragrant coconut, and the sweet, rich palm sugar syrup. Serve it warm or at room temperature. 

Tips: 

- If banana leaves are not available, you can use aluminum foil to wrap the lupis, although the aroma and flavor from the banana leaves will be missing. - Ensure the palm sugar syrup is thick enough, but not too thick, so it can easily coat the lupis. - Adjust the sweetness of the syrup to your taste by adding more or less palm sugar. 

Storage: 

Lupis can be stored in an airtight container in the refrigerator for up to 2 days. The palm sugar syrup can also be stored separately in a jar for the same amount of time. Reheat both before serving to enjoy the best texture and flavor. Enjoy your homemade lupis ketan, a delightful Indonesian