Special thanks to Mak Andak (Parit Buntar), who prepared this lovely Kuih Lopes during my last visit to her place, few weeks ago. Well, Kuih Lopes are my favourite especially when it comes to Ramadhan. I absolutely love the tender glutinous rice with strong smell of pandan, and dip into palm sugar syrup. Heaven.
Ingredients
2 Pandan(screw pine) leaves, pounded, then add 1 - 2 tablespoon water to extract the juice. You can use green coloring and pandan essence for substitute the pandan juice.
2 cups water
2 cups glutinous rice, washed and drained
1 teaspoon salt
Banana leaves
2 cups grated, peeled coconut mixed with 1 teaspoon salt and sugar
Method
1. Combine pandan leaf juice, water and glutinous rice in a pot and bring to boil over moderate heat. Add salt, stir well and continue cooking until dry. Stir and reduce heat, cook until rice is done.
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| Wrapping the cooked glutinous rice into banana leaves give an extra nice aroma to the rice. |
2. Wrap the cooked rice in banana leaf into your desire shape and wrap neatly. Repeat the process with the remaining rice.
3. Arrange in a steamer tray and steam for about 20 minutes over rapidly boiling water.
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| To get a nice clean cut, Mak Andak use a thread to cut the cylindrical shape into few pieces as photo below. |
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4. Allow to cool before cutting and unwrap the steamed rice. The rice should be soft and smell nice, now roll the over grated coconut. Top with palm sugar syrup.
Palm Sugar Syrup
1/2 cup crushed palm sugar
1/2 Cup sugar
2 cups water
2 pandan leaves
Method
Combine palm sugar, sugar, pandan leaves and water in a pot and boil over low heat until sugar dissolves.
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