Asian desserts such as these Kuih Lopes belong to Malay glutinous pudding desserts coated with fresh coconut flakes and served with liquid palm sugar.
The glutinous rice is best soaked until the rice is ‘bloated‘ for quicker and more effective steaming. This Malay steamed pudding is pretty simple and easy dessert. For best flavour, use good quality palm sugar. Believe me, it does makes a lot of difference to your dessert.
- 450 g Palm Sugar; coarsely chopped
- 100 g Brown Sugar
- 1 litre Water
- 2 Pandan (Screwpine) Leaves
- 2 cups Glutinous Rice; soaked 5 hours
- 1/4 tsp Salt
- 2 cups Water
- 1 tsp Pandan Essence
- 1/2 tsp Green Colouring
- Several banana leaves; cleaned
- Freshly Grated Coconut (from 1 coconut)
Drain water from glutinous rice and rinse a few times until water is clear.
Mix rice together with pandan essence, salt and green colouring and steam over high heat. Turn off heat when the rice is half–cooked. Now spoon 2 ladlefuls of half–cooked rice onto banana leaves. Roll up tight cylindrically, ensuring rice is compressed, and tie tightly at both ends.
Steam the rolls for another 30 to 40 minutes. Remove from heat. Allow to cool before cutting and rolling over grated coconut flakes. Place one slice over another. Enjoy by dipping them into palm sugar syrup or you can drizzle over the rice puddings.
To prepare palm sugar syrup, bring to boil water before adding in chopped palm sugar and brown sugar. Boil until both sugars have completely dissolved. Sieve to remove any impurities from the palm sugar. The syrup is now ready for use.