RESEP KUE LUPIS KETAN GULA MERAH | KUE TRADISIONAL
Kue Lupis Ketan Gula Merah
Kue Lupis Sticky Rice with Palm Sugar Syrup
Bahan
Bahan Lupis:
Bahan Kuah Gula Merah:
Bahan Taburan:
Cara Membuat
- Tuang 500 gr beras ketan ke dalam wadah lalu cuci sekitar empat kali hingga airnya bening.
- Rendam beras ketan selama 30 menit.
- Ukur daun pisang selebar empat jari lalu potong sekitar 25 lembar dan lap dengan kain bersih.
- Jika daun pisangnya masih kaku, layukan dulu di atas api supaya tidak pecah saat dilipat.
- Tiriskan beras ketan, masukkan 1 sdt garam, lalu aduk hingga tercampur rata.
- Ambil selembar daun pisang lalu bentuk menjadi segitiga sama kaki dengan menarik daunnya ke arah dalam dan ke pinggir, dan pastikan ujungnya rapat supaya tidak bocor.
- Isi dengan beras ketan secukupnya, jangan terlalu penuh supaya tidak pecah saat direbus dan jangan terlalu kosong supaya hasilnya padat.
- Kunci lipatan daun dengan tusuk gigi atau lidi, lalu gunting sisa daunnya.
- Lakukan hal yang sama sampai seluruh beras ketan masuk ke dalam daun pisang.
- Masukkan lupis ke dalam panci, lalu tuang air secukupnya sampai seluruhnya terendam.
- Masak dengan api besar sekitar dua jam sampai beras ketannya lembut, padat, dan matang.
- Setelah satu jam, periksa airnya dan tambahkan air panas supaya lupisnya terendam lagi, lalu lanjut masak sekitar satu jam lagi.
- Untuk kuahnya, masukkan 250 gr gula merah, 50 gr gula pasir, 1 lembar daun pandan, sejumput garam, dan 200 ml air putih ke dalam panci.
- Rebus dengan api sedang sambil diaduk hingga gulanya larut dan airnya mendidih.
- Lanjut masak sekitar 3 menit sambil terus diaduk hingga air gulanya mengental, lalu matikan api dan saring kuahnya.
- Campur 200 gr kelapa parut bagian putihnya dengan 1 lembar daun pandan dan 1/2 sdt garam, lalu aduk hingga tercampur rata.
- Kukus kelapa parut sekitar 10 sampai 15 menit supaya tidak gampang basi.
- Setelah 2 jam dimasak, periksa lupisnya, dan jika teksturnya sudah padat dan lembut matikan api lalu angkat dan tiriskan.
- Setelah lupisnya dingin, lepaskan dari daun pisang secukupnya sesuai jumlah yang ingin dimakan.
- Gulingkan lupis di atas kelapa parut, lalu tuang kuah gula merah di atasnya dan sajikan.
Ingredients
Lupis Ingredients:
Palm Sugar Syrup Ingredients:
Coating Ingredients:
Steps
- Tip 500 g glutinous rice into a bowl and wash it about four times until the water runs clear.
- Soak the glutinous rice for 30 minutes.
- Measure the banana leaves four fingers wide, then cut about 25 pieces and wipe them with a clean cloth.
- If the banana leaves are still stiff, soften them over a flame first so they do not split when folded.
- Drain the rice, add 1 tsp salt, then stir until evenly combined.
- Take one banana leaf and shape it into an isosceles triangle by pulling the leaf inward and out to the sides, making sure the tip is sealed so nothing leaks out.
- Fill it with glutinous rice, not too full so it does not burst while boiling and not too empty so the result is dense.
- Secure the fold with a toothpick or a bamboo sliver, then trim off the excess leaf.
- Repeat until all the rice has been wrapped in banana leaves.
- Put the parcels into a pot, then add enough water to cover them completely.
- Cook over high heat for about two hours until the rice is soft, dense, and cooked through.
- After an hour, check the water and top it up with hot water so the parcels stay submerged, then carry on cooking for about another hour.
- For the syrup, put 250 g palm sugar, 50 g granulated sugar, 1 pandan leaf, a pinch of salt, and 200 ml water into a pot.
- Boil over medium heat, stirring, until the sugar dissolves and the liquid boils.
- Carry on cooking for about 3 minutes, stirring constantly, until the syrup thickens, then turn off the heat and strain it.
- Mix 200 g grated coconut, white part only, with 1 pandan leaf and 1/2 tsp salt, then stir until evenly combined.
- Steam the grated coconut for about 10 to 15 minutes so it does not spoil quickly.
- After 2 hours of cooking, check the parcels, and once the texture is dense and soft, turn off the heat, lift them out, and drain.
- Once the lupis are cool, unwrap as many as you want to eat.
- Roll the lupis in the grated coconut, then pour the palm sugar syrup over and serve.
Cook Mode
RESEP KUE LUPIS KETAN GULA MERAH | KUE TRADISIONAL
RESEP KUE LUPIS KETAN GULA MERAH | KUE TRADISIONAL
Bahan
Bahan Lupis:
Bahan Kuah Gula Merah:
Bahan Taburan:
Cara Membuat
- Tuang 500 gr beras ketan ke dalam wadah lalu cuci sekitar empat kali hingga airnya bening.
- Rendam beras ketan selama 30 menit.
- Ukur daun pisang selebar empat jari lalu potong sekitar 25 lembar dan lap dengan kain bersih.
- Jika daun pisangnya masih kaku, layukan dulu di atas api supaya tidak pecah saat dilipat.
- Tiriskan beras ketan, masukkan 1 sdt garam, lalu aduk hingga tercampur rata.
- Ambil selembar daun pisang lalu bentuk menjadi segitiga sama kaki dengan menarik daunnya ke arah dalam dan ke pinggir, dan pastikan ujungnya rapat supaya tidak bocor.
- Isi dengan beras ketan secukupnya, jangan terlalu penuh supaya tidak pecah saat direbus dan jangan terlalu kosong supaya hasilnya padat.
- Kunci lipatan daun dengan tusuk gigi atau lidi, lalu gunting sisa daunnya.
- Lakukan hal yang sama sampai seluruh beras ketan masuk ke dalam daun pisang.
- Masukkan lupis ke dalam panci, lalu tuang air secukupnya sampai seluruhnya terendam.
- Masak dengan api besar sekitar dua jam sampai beras ketannya lembut, padat, dan matang.
- Setelah satu jam, periksa airnya dan tambahkan air panas supaya lupisnya terendam lagi, lalu lanjut masak sekitar satu jam lagi.
- Untuk kuahnya, masukkan 250 gr gula merah, 50 gr gula pasir, 1 lembar daun pandan, sejumput garam, dan 200 ml air putih ke dalam panci.
- Rebus dengan api sedang sambil diaduk hingga gulanya larut dan airnya mendidih.
- Lanjut masak sekitar 3 menit sambil terus diaduk hingga air gulanya mengental, lalu matikan api dan saring kuahnya.
- Campur 200 gr kelapa parut bagian putihnya dengan 1 lembar daun pandan dan 1/2 sdt garam, lalu aduk hingga tercampur rata.
- Kukus kelapa parut sekitar 10 sampai 15 menit supaya tidak gampang basi.
- Setelah 2 jam dimasak, periksa lupisnya, dan jika teksturnya sudah padat dan lembut matikan api lalu angkat dan tiriskan.
- Setelah lupisnya dingin, lepaskan dari daun pisang secukupnya sesuai jumlah yang ingin dimakan.
- Gulingkan lupis di atas kelapa parut, lalu tuang kuah gula merah di atasnya dan sajikan.
Ingredients
Lupis Ingredients:
Palm Sugar Syrup Ingredients:
Coating Ingredients:
Steps
- Tip 500 g glutinous rice into a bowl and wash it about four times until the water runs clear.
- Soak the glutinous rice for 30 minutes.
- Measure the banana leaves four fingers wide, then cut about 25 pieces and wipe them with a clean cloth.
- If the banana leaves are still stiff, soften them over a flame first so they do not split when folded.
- Drain the rice, add 1 tsp salt, then stir until evenly combined.
- Take one banana leaf and shape it into an isosceles triangle by pulling the leaf inward and out to the sides, making sure the tip is sealed so nothing leaks out.
- Fill it with glutinous rice, not too full so it does not burst while boiling and not too empty so the result is dense.
- Secure the fold with a toothpick or a bamboo sliver, then trim off the excess leaf.
- Repeat until all the rice has been wrapped in banana leaves.
- Put the parcels into a pot, then add enough water to cover them completely.
- Cook over high heat for about two hours until the rice is soft, dense, and cooked through.
- After an hour, check the water and top it up with hot water so the parcels stay submerged, then carry on cooking for about another hour.
- For the syrup, put 250 g palm sugar, 50 g granulated sugar, 1 pandan leaf, a pinch of salt, and 200 ml water into a pot.
- Boil over medium heat, stirring, until the sugar dissolves and the liquid boils.
- Carry on cooking for about 3 minutes, stirring constantly, until the syrup thickens, then turn off the heat and strain it.
- Mix 200 g grated coconut, white part only, with 1 pandan leaf and 1/2 tsp salt, then stir until evenly combined.
- Steam the grated coconut for about 10 to 15 minutes so it does not spoil quickly.
- After 2 hours of cooking, check the parcels, and once the texture is dense and soft, turn off the heat, lift them out, and drain.
- Once the lupis are cool, unwrap as many as you want to eat.
- Roll the lupis in the grated coconut, then pour the palm sugar syrup over and serve.
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