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Kuih lopes
Sticky rice triangles with coconut
Kuih lopes: pandan-wrapped glutinous rice triangles with grated coconut and gula Melaka syrup
Kuih lopes turn up at Malay breakfast stalls and Ramadan bazaars, especially in Perak and Selangor: dense triangles of soft-cooked glutinous rice rolled in white grated coconut, then flooded with thick gula Melaka syrup at the moment of serving. Cooking the rice wrapped tightly in pandan leaves or foil for a long time is what fuses the grains into one chewy slab. The contrast of salty coconut, smoky syrup and plain rice is the point. Chef's tip: don't skimp on the boiling time; under-cooked lopes stay grainy and fall apart when cut.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the rice
- 10 ½ oz glutinous ricesoaked at least 4 hours or overnight, drained
- ½ tsp salt
- 4 pandan leavesplus foil or a banana leaf for wrapping
To coat and serve
- 4 oz freshly grated coconutwhite, skin removed
- 1 pinch saltsecond measure
- 5 ½ oz gula Melaka (palm sugar)chopped
- ½ cup water
- 1 pandan leafknotted
- 1 tsp tapioca starchmixed with 1 tbsp water
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Method
0/6 doneStep 1: Toss the drained 10 ½ oz glutinous rice with ½ tsp salt. Lay two 4 pandan leaves leaves on a large sheet of foil, pile the rice on top in a log about 6 cm wide, lay the other leaves over and wrap the foil tightly into a firm triangular log, folding the ends shut.
Step 2: Lower the parcel into a large pan of boiling water, weigh it down with a plate so it stays submerged, and boil over a medium heat for 1 hour, topping up with boiling water as needed.
60 minStep 3: Lift out and press the hot parcel between two boards with a weight on top for 15 minutes, then cool completely, ideally overnight, so it slices cleanly.
15 minStep 4: For the syrup, simmer 5 ½ oz gula Melaka (palm sugar), ½ cup water and 1 pandan leaf over a medium heat for 5 minutes until the sugar has melted. Stir in 1 tsp tapioca starch and cook 1 minute more until glossy and slightly thick. Strain.
6 minStep 5: Mix 4 oz freshly grated coconut with 1 pinch salt. Steam it for 5 minutes if it isn't freshly grated that day, so it keeps longer, then cool.
5 minStep 6: Unwrap the rice and cut into 2 cm thick triangles with a wet knife. Roll each slice in the coconut and pour over the warm syrup just before eating.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 5 g
- Carbs
- 68 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuih lopes take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
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