Lupis (Indonesian Sticky Rice Cake)

Ingredients

• 500g glutinous rice, soaked for at least 2 hours (or overnight)
• Banana leaves, cut into squares (about 15x15 cm)
• Twine or toothpicks for securing
• Pinch of salt
• Water for boiling

For Palm Sugar Syrup (Kinca):

• 200g palm sugar (Gula Aren/Gula Merah)
• 150ml water
• 1 pandan leaf, knotted (optional)

For Grated Coconut Topping:

• 1/2 fresh coconut, grated
• 1/4 teaspoon salt
• 1 pandan leaf (optional)

Instructions

1. Prepare the Rice: Drain the soaked glutinous rice. Add a pinch of salt and mix well.
2. Wrap the Lupis: Take a square of banana leaf. Place 2-3 tablespoons of glutinous rice in the center. Fold the banana leaf into a triangular or cylindrical shape, making sure it's tightly packed. Secure with twine or toothpicks. Repeat until all rice is used.
3. Boil the Lupis: Place the wrapped lupis in a large pot. Add enough water to completely submerge them. Boil for at least 2-3 hours, or until the rice is very soft and sticky. Make sure to keep the water level constant, adding more hot water if needed. Alternatively, use a pressure cooker for 45-60 minutes.
4. Cool and Drain: Once cooked, remove the lupis from the pot and drain them. Let them cool completely before unwrapping. Cooling makes them firmer and easier to slice.
5. Prepare Palm Sugar Syrup: In a small saucepan, combine palm sugar, water, and knotted pandan leaf (if using). Heat over medium-low heat, stirring until the sugar is completely dissolved and the syrup thickens slightly. Remove pandan leaf and set aside.
6. Prepare Grated Coconut Topping: Steam the grated coconut with a pinch of salt and a pandan leaf (if using) for about 10-15 minutes. This helps to prevent it from spoiling quickly and enhances the flavor.
7. Serve: Unwrap the cooled lupis. Cut into bite-sized pieces using a string or a wet knife (to prevent sticking). Arrange on a plate, sprinkle generously with the steamed grated coconut, and drizzle with the palm sugar syrup.