When I was a kid, there was an auntie in our neighborhood who sold kue lupis. Hers was so good, the lupis was so soft and I never found that kind lupis at other place. Some shops were selling lupis too, but theirs weren't that soft. So, to me the auntie's lupis is the best.
Then, when I was about at junior high school, we never buy kue lupis from the auntie anymore. I heard from my mom, the auntie was fallen sick and noone regenerated her kue lapis.
Yesterday, out of nowhere, I really want to eat kue lupis, perhaps it's because I saw lupis at My Kitchen. But, unfortunately, I lived in this far far away country, so I'm unable buy it. The only way is making it by myself. I searched the recipe and I found it here.
The recipe is really simple and needn't too much ingredients. The only struggle thing for me is wrapping. You need to make sure the glutinous rice are tightly wrapped with banana leaves. It's alot easier than wrapping bacang tho! :).
On my first bite.....gosh....it reminds me to auntie's kue lupis. The texture of the lupis is so soft and the taste just like auntie's kue lupis. I'm just so happy to find this recipe :)......
500 gr glutinous rice
1/2 tbsp lime stone water
For sugar sauce:
150 gr Indonesian palm sugar, shredded
75 cc water
1 piece of pandan leaf
For coconut coating: (steamed)
150 gr grated coconut
1 tsp salt
Soak glutinous rice in the water for 1 hour. Then, wash and rinse it. Drain it from the water. Drizzle with lime stone water, toss it evenly. Ready to use.
Cut banana leaves into 3-inches (7.5cm) wide, then wrap the glutinous rice with the banana leaves into triangle shape. Please go to this link to see the steps of glutinous rice wrapping.
Place all the uncooked lupis in a deep stewpan then pour water until all the uncooked lupis is covered by water. Boil it for 2 to 3 hours over medium high heat.
Cool it first before the lupis is ready to unwrap. After the lupis is unwrapped, dump it into steamed coconut and coating the lupis with the coconut.
Place the coated lupis on a serving plate and pour the sauce. Then....let's eat :0
Heat the Indonesian palm sugar, pandan leaf and water over high heat until the palm sugar is melted. Remove from the heat, ready to use.