Kue Lupis Indonesian Sweet Sticky Rice Dumplings Recipes

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KUE LUPIS (INDONESIAN SWEET STICKY RICE DUMPLINGS)



Kue Lupis (Indonesian Sweet Sticky Rice Dumplings) image

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

500 g sticky rice, washed, soaked in water overnight, rinsed
500 ml water
banana leaf
225 coconut, grated
1/4 teaspoon salt
300 g palm sugar
3 tablespoons granulated sugar
125 ml water

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

YAN'S SWEET RICE DUMPLINGS



Yan's Sweet Rice Dumplings image

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

1/4 cup chunky peanut butter
2 tablespoons unsalted peanuts, chopped
2 tablespoons packed brown sugar
1 1/2 cups glutinous-rice flour
1/3 cup boiling water
5 tablespoons cold water
2/3 cup water
1/2 cup chunky peanut butter
2 tablespoons packed brown sugar

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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