Kue Lupis Indonesian Sweet Sticky Rice Dumplings Recipes
KUE LUPIS (INDONESIAN SWEET STICKY RICE DUMPLINGS)
Make and share this Kue Lupis (Indonesian Sweet Sticky Rice Dumplings) recipe from Food.com.
Provided by Asura
Categories Dessert
Time 8h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- .Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick.
- Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool.
- Coconut:.
- Mixed the grated coconut with salt. Steam for 10 minutes.
- Palm sugar syrup:.
- Put to boil all of the ingredients until it became a thick sugar syrup.
- Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.
Nutrition Facts : Calories 100.6, Fat 0.1, Sodium 31.8, Carbohydrate 22.5, Fiber 0.7, Sugar 2.1, Protein 1.7
20 MOST POPULAR INDONESIAN DESSERT COLLECTION
These traditional Indonesian desserts are simple, fresh, and a cinch to make! From sweet rice cakes to pineapple cookies, these Indonesian treats are sure to be a hit.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indonesian treat in 30 minutes or less!
Nutrition Facts :
YAN'S SWEET RICE DUMPLINGS
Glutinous or "sweet rice" has a texture unlike other rices. When ground into a flour and mixed with water, it makes an elastic dough that can be used to wrap other foods for frying, poaching, or steaming. Here it surrounds a nugget of sweetened peanut butter and the dumplings are served in a peanut based sauce. Recipe is from a Martin Yan cookbook. Sounds delicious, doesn't it?
Provided by Pot Scrubber
Categories Dessert
Time 40m
Yield 24 dumplings
Number Of Ingredients 9
Steps:
- Combine filling in a bowl. Mix well and set aside.
- Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
- Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
- On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
- Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
- To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
- Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
- Cooking:.
- In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
- Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
- Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.
Nutrition Facts : Calories 96.8, Fat 4.6, SaturatedFat 0.8, Sodium 40.4, Carbohydrate 12.1, Fiber 0.9, Sugar 2.9, Protein 2.6
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