📝 About This Recipe
Lupis is a quintessential Indonesian 'Jajanan Pasar' that captures the soul of traditional Javanese sweets. These chewy, triangular parcels of glutinous rice are slow-cooked in banana leaves to infuse them with a delicate grassy aroma, then rolled in snowy grated coconut. Drizzled with a thick, smoky palm sugar syrup, every bite offers a perfect harmony of salty, savory, and deep caramel flavors that have comforted generations.
🥗 Ingredients
The Sticky Rice Base
- 500 grams White glutinous rice (sticky rice) (high quality, long grain preferred)
- 1 teaspoon Whiting water (Air Kapur Sirih) (optional, for a firmer, chewier texture)
- 1/2 teaspoon Salt
- 10-12 pieces Banana leaves (cut into 10cm wide strips, softened over a flame)
- 15-20 pieces Toothpicks or cotton twine (to secure the parcels)
The Coconut Coating
- 200 grams Freshly grated coconut (use only the white part)
- 1/4 teaspoon Salt
- 1 piece Pandan leaf (tied into a knot)
The Gula Melaka Syrup (Kinca)
- 250 grams Dark palm sugar (Gula Jawa/Aren) (chopped finely)
- 2 tablespoons Granulated sugar (to balance the richness)
- 150 ml Water
- 2 pieces Pandan leaf (tied into knots)
- 1 pinch Salt
👨🍳 Instructions
-
1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in a bowl of water with the whiting water and salt for at least 2 hours (4 hours is ideal for maximum chewiness).
-
2
While the rice soaks, prepare the banana leaves. Wipe them clean with a damp cloth and pass them quickly over an open gas flame until they turn bright green and become pliable.
-
3
Drain the soaked rice thoroughly. It should feel slightly softened but still hold its shape.
-
4
To fold: Take a strip of banana leaf and fold one end into a triangular cone shape. Fill the cone with about 2-3 tablespoons of rice, leaving a little room for the rice to expand.
-
5
Fold the remaining leaf over the opening to seal the triangle tightly. Secure the end with a toothpick or tie firmly with cotton twine. Ensure there are no gaps where rice can escape.
-
6
Place the parcels in a large heavy-bottomed pot. Fill with enough water to completely submerge the Lupis. Add a couple of extra pandan leaves to the water for aroma.
-
7
Bring to a boil, then reduce heat to medium-low. Simmer for 1.5 to 2 hours. If using a pressure cooker, this can be reduced to 45 minutes.
-
8
Prepare the coconut coating: Mix grated coconut with salt and a pandan leaf. Steam for 10-15 minutes to prevent it from souring quickly.
-
9
Prepare the syrup: In a small saucepan, combine palm sugar, granulated sugar, water, pandan leaves, and a pinch of salt. Simmer over medium heat until the sugar dissolves and the syrup thickens to a honey-like consistency. Strain and set aside to cool.
-
10
Once the Lupis are cooked, remove them from the water and hang them or place them in a colander to drain and cool completely. The texture firms up as they cool.
-
11
Unwrap the cooled rice triangles from the banana leaves. They should be a beautiful pale green on the outside.
-
12
Roll each triangle in the steamed grated coconut until evenly coated on all sides.
-
13
Arrange the Lupis on a serving platter and generously drizzle with the thick palm sugar syrup just before serving.
💡 Chef's Tips
Soak the rice for at least 2 hours; skipping this will result in hard, unevenly cooked grains. Ensure the banana leaf parcels are wrapped very tightly; if they are loose, the rice will become mushy rather than firm and chewy. Always steam your grated coconut if you aren't serving the dish immediately to keep it fresh for the whole day. If you can't find banana leaves, you can use aluminum foil, though you will miss the signature herbal aroma and green tint. Use high-quality dark Gula Aren for the syrup; the darker the sugar, the more complex and smoky the flavor.
🍽️ Serving Suggestions
Serve alongside a warm cup of Teh Tarik or unsweetened Jasmine tea to balance the sweetness. Pair with other Jajanan Pasar like Klepon or Cenil for a traditional Indonesian afternoon tea spread. Enjoy as a breakfast treat, which is common in traditional markets across Java and Sumatra. Serve at room temperature; do not refrigerate before serving as the rice will harden and lose its pleasant chewiness.