Resep Lupis ketan terfavorit! / Indonesian kue recipe: "LUPIS" (glutinous rice cake with palm sugar syrup)

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

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Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. 

Kue are made from a variety of ingredients in various forms; some are steamed, fried, or baked. 

Kue are popular snacks in Indonesia, and we have a wide variety of kue. 

In Java, traditional kue is categorized under jajan pasar (litteraly: "market buys" or "market munchies"). 

The colorfully decorated jajan pasar is usually given as a food gift or served to accompany tumpeng (the main dish) during traditional Javanese ceremonies.

Many of the traditional Indonesian kue, either sweet or savory, are based on rice flour and coconut. Traditionally, Indonesian sweets use gula aren or palm sugar, yet powdered sugar or granulated sugar is also widely used. 

Rice flour and tapioca starch are probably the most commonly used flour in Indonesian kue. 

However, due to foreign influences, wheat flour is also used. Traditional Indonesian cakes use coconut milk for creamy flavor and texture, yet dairy products such as milk, cream, butter, cheese, and margarine are also commonly used today. 

Popular flavoring agents and spices include coconut, peanut, green pandan, ginger, cinnamon, vanilla, and chocolate.

You may like this Lepet Jagung (Pudak Jagung) / Indonesian traditional snack: Steamed Sweet Corn cake

And if you are vegan and or vegetarian, we have many kinds of kue that could enrich your dietary menu 😊. You can check on the category "Snack and appetizers" , and  at "Indonesian food"

As I am going to share today, this is one of the Indonesian traditional kue (jajan pasar) called "Lupis Ketan".

Lupis is everybody's favorite in Indonesia, especially in the Java area. There are two common forms of lupis: triangular or elongated round. Lupis is made from glutinous rice wrapped in banana leaves then cook in boiling water. Serve with palm sugar syrup.

The banana leaf gives such a wonderful flavor and aroma in this kue. Before you use the banana leaf, you must dip the banana leaf in hot water or steam it for just one minute. So it will be easy and elastic to handle.

Prepare your banana leaf and tear it along the leaf line about 10 cm wide. The longer banana leaf you have the better.

Here I have a short banana leaf (about 15 cm long), so I prepare two pieces 10 x 15, so I get 10x 30 cm to wrap my kue lupis.

You can see my video below on how to wrap glutinous rice with banana leaves. 

"LUPIS" (Indonesian glutinous rice cake with palm sugar syrup)

By: Çitra's Home Diary

yield about 20 pcs

Ingredients:

⟁ 1 cup ( 220 gr) glutinous rice

⟁ 1 tsp salt

⟁ ±½ tsp pandan paste

⟁ Banana leaves

For palm sugar syrup:
⟁ 150 gr palm sugar or coconut sugar
⟁ 100 gr brown sugar (or you can use white sugar)
⟁ 250 ml water
⟁ 1 pandan leaf
⟁ 3 tsp cornstarch flour, mix with a few tbsp water

For serving:

⟁ Freshly shredded coconut

⟁ pinch of salt

⟁ 1 pandan leaf

How to make:

1) Wash and soak glutinous rice in warm water for about 1 hour. And drain well.

Note: Sometimes I soak it in room-temperature water overnight to make it in the morning.

2) Add 1 tsp fine salt and pandan paste (if you using it). Pandan paste is optional, but it will give such a nice aroma and beautiful light green color. Use only small drops only. Then wrap the glutinous rice with banana leaves very tight.

Note: dip the banana leaf in hot water or steam it for just one minute. So it will be easy and elastic to handle.

3) Fold the banana leaf (short side) twice into a triangle shape, so you will have a triangle pouch. Fill the pouch with glutinous rice until full, and push to pack it tight. Then start to fold and wrap it tight into a triangle shape. Be careful not to make any holes in the corners so it won't leak out during the cooking process.

Do this until all glutinous rice is finished.

4) Place them in a deep pot, add boiling water and cook over medium-high heat for about 1 hour. After 1 hour, do not open the lid and let the kue inside for another 30 minutes.

5) After 30 minutes, you can remove them from the water and let them chill to room temperature.

Meanwhile, we can prepare palm sugar syrup:

In a medium sauce pot, place palm sugar, brown/ white sugar, pandan leaf, and water. Cook until boiling and all sugars are dissolved.

Dilute cornstarch flour in a few tablespoons of water and pour it into the boiling sugar syrup. Mix well until slightly thickened.

Remove from the heat and strain over a fine sieve. Set aside to cool.

Prepare shredded coconut:

Put shredded coconut with a pinch of salt and pandan leaf in a heatproof bowl. Steam it for 10-15 minutes.

Note: If you don't have fresh coconut shredded, you can use desiccated coconut of about 150 gr then mix it with 150 ml of coconut milk.

How to serve:

Unwrap "kue lupis", and drag it into shredded coconut until covered by shredded coconut. Place over serving plate and flush with palm sugar syrup.

Selamat menikmati. Enjoy.

Let's befriend at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.

Selain budayanya,Indonesia memang terkenal dengan keanekaragaman kuliner yang makin hari makin popular baik di dalam negri dan luar negeri ya.

Bahkan kini keragamannya makin kaya dengan pengaruh masakan populer negara lain.

Tapi bagi saya, makanan tradisional yang asli tanpa modifikasi tetap menjadi favorit. Apalagi hidup jauh dari tanah air, kerinduan akan kuliner tanah air makin membuat saya semakin menghargai dan ingin menguasai resep asli makanan-makanan tersebut.

Terutama jajanannya atau biasa disebut jajan pasar.

Lidah dan ingatan saya masih kental dengan rasa tradisional asli yang biasa saya nikmati ketika pulang ke tanah air atau dimasa kecil dulu.

Lihat saja kumpulan resep-resep yang pernah saya posting sebelumnya di laman ini, rata-rata otentik. Ada juga ketika saya ingin mencoba resep makanan yang sedang hit di Instagram atau sosial media lainnya, tapi selera saya tetap pilih yang asli dan otentik 😊.

Bicara memasak asli dan otentik di negri yang jauh dari Indonesia memang tergolong sulit ya. Sulit mendapatkan bahan-bahan aslinya atau proses memasaknya. Semua menjadi tantangan tersendiri bagi saya.

Tapi kini syukur alhamdulillah, ketersediaan bahan sudah mulai ada walau tidak bisa dibilang mudah mendapatkan. Selain itu, jika adapun harganya tergolong mahal.

Dibanding tahun-tahun pertama saya tinggal di Turki, rata-rata bahan masakan dikirim  langsung dari Indonesia. Sebab memang kultur di Turki berbeda dengan negara-negara lain yang sudah terbiasa menerima kultur masakan negara lain, sehingga bahan-bahan lebih mudah dan "common" didapatkan.

Kadang saya perlu juga mencari alternatif pengganti bahan yang tersedia disini. Hal ini pula yang menjadi tantangan tersendiri dan membuat saya harus belajar banyak mengenal bahan-bahan lokal yang sifatnya bisa menjadi pengganti bahan-bahan masakan Indonesia.

Jadi semua kondisi harus kita syukuri dan kita bisa mengambil sisi positif dari segala situasi yang kita hadapi 😊

Berbicara mengenai jajanan atau kue tradisional, banyak sekali jajanan favorit saya. Selain klepon dan wingko Babat, lupis yang hari ini ingin saya sharing juga tak kalah favorit.

Anak dan suami saya ternyata suka juga lho! 😊

Jika ingin tahu resep-resep aneka snack dan kudapan kecil lainnya, bisa dilihat di kategori "Snack and appetizers" disini, atau dikategori "jajan pasar"

Oh iya, jangan lupa untuk subscribe di channel YT saya ya di Citra's Home Diary, lalu klik tanda lonceng untuk dapatkan notifikasi jika ada resep-resep baru yang pastinya unik dan lezat.

"LUPIS KETAN" 

Oleh: Çitra's Home Diary

hasil jadi kurleb 20 buah

Bahan-bahan:

⟁ 1 gelas ( 220 gr) tepung ketan

⟁ 1 sdt garam

⟁ ±½ sdt pasta pandan (opsional)

⟁ daun pisang. Kukus sebantar atau celup dalam air panas agar mudah dilipat

Untuk kuah gula merah:
⟁ 150 gr gula jawa
⟁ 100 gr brown sugar atau gula putih
⟁ 250 ml air
⟁ 1 daun pandan 
⟁ 3 sdt pati jagung (maizena) larutkan dengan sedikit air.

Untuk penyajian:

⟁ kelapa parut

⟁ sedikit garam

⟁ 1 daun pandan

Cara membuat:

1) Cuci dan rendam beras ketan dengan air hangat kurleb 1 jam. Tiriskan.

Tambah dengan sedikit garam dan pasta pandan (jika pakai). Aduk hingga rata.

2) Ambil daun pisang yang sudah disiapkan. Lipat ujung yang pendek berbentuk segitiga dua kali hingga menyerupai kantong. Isikan beras ketan kedalamnya, padatkan. Lalu lanjutkan membungkus dan melipat dengan sisa daun hingga berbentuk segitiga. Sematkan lidi untuk menutup kue lupis. 

Lakukan hingga habis.

3) Masukkan kue lupis kedalam panci, tambahkan air mendidih hingga menutupi semua kue. Tutup panci dan masak dengan api sedang hingga kurleb 1 jam. Setelah 1 jam, tanpa membuka tutup pancinya, diamkan kurleb 30 menit dalam panci.

4) Setelah istirahat 30 menit, tiriskan dari sisa air dan dinginka hingga suhu ruang.

Membuat sirup gula merah:

Masukkan semua bahan sirup (kecuali larutan maizena) ke dalam panci lalu panaskan hingga mendidih. Setelah mendidih, masukkan larutan maizena aduk hingga mendidih lagi. Angkat dari api dan biarkan hingga dingin.

Sementara itu kukus kelapa parut dengan sedikit garam dan daun pandan 10-15 menit.

Sajikan kue lupis dengan balutan kelapa parut dan siram dengan sirup gula.

Selamat mencoba, semoga bermanfaat.

Let's befriend at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

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Check my other yummy recipe:

Bubur Biji Salak Labu kuning / Indonesian pumpkin tapioca ball sweet porridge

Lepet Jagung (Pudak Jagung) / Indonesian traditional snack: Steamed Sweet Corn cake

Cilok ( Indonesian tapioca ball in peanut sauce)

How to make Indonesian tender fried cassava / Singkong goreng empuk dan gurih