Kueh Lopis Recipe

Kueh Lopis


• 455 g (1 lb) glutinous rice

• 2 tablespoons alkaline water

• 285 g (10 oz) palm sugar

• 2 tablespoons coarse sugar

• 170 ml (6 fl oz) water

• 5 screw pine leaves cut into pieces

• 455 g (1 lb) tender grated coconut, white

• Pinch of salt

• Banana leaf

How to make Kueh Lopis

  1. Wash glutinous rice till water runs clear, place in a container and add water to cover 5 cm (2 in) above level of rice. Add the alsaline water(air kapor), mix well and evenly and leave to soak for 4 hours.

  2. Rinse rice and pour into a colander and drain well. Set aside for 20 minutes.

  3. Heated banana leaf over stove for a while to make it soft and easy to fold onto a triangular shape .

  4. Pack the rice firmly and tie the leaf to resemble a big sambosa.

  5. Or you may used rolling pin to roll the banana leaf from end to end and atleast double layered. This will shape like a bolster pillow. Removed rolling pin then tie end part with raffia string very tight. Fill glutinous rice 3/4 full and tight the other end part and the middle part too.

  6. Put a low steaming rack at bottom of a large saucepan. Add water and bring it to the boil. Put in the lopis, and boil over constant high heat for 3 hours. Water level in saucepan should always be 8-10 cm above the lopis. Add boiling water from time to time.

  7. Remove lopis to cool. Untie and use wet knife to slice lopis fairly thickly.

To boil the syrup:

Grate the palm sugar, add sugar, water, screw pine leaves and boil in a saucepan for 10 minutes till syrup is fairly thick.

To serve:

Mix the salt evenly with the grated coconut. For each serving, put 2 slices of lopis on a plate, and 2 tablespoons of grated coconut on top. Pour some syrup and serve.

  • yongfook
    yongfook says

    ahh these are great! like sugary, coconutty onigiri :)

  • sinarsuria
    sinarsuria says

    Like I said before, I'm fan of palm sugar any cooking or biscuits you add with this sugar, sure tasted v.good..yumm!

  • nicko
    nicko says


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