Wednesday, May 22, 2013

Lopes Pulut Hitam (Steamed Black Glutinous Rice with Palm Sugar Syrup)

Lopes Pulut Hitam (Steamed Black Glutinous Rice with Palm Sugar Syrup)

1/2 kg Black Glutinous rice, washed
2 cups of water
1 tsp air chang/air abu...... I'm not sure why it's called air (as in water) when it actually is clups of powder)
35 pieces of banana leaves cut into 5"x10" rectangle sizes, wilted briefly over flame
7 rafia strings cut into 2'5" lengths 
 Pour the water over the glutinous rice.
Sprinkle with air chang evenly over the rice.
Mix it in well until the air chang dilutes.
Put the rice aside & allow it to rest for about 1 5 minutes
Roll the banana leaf into a cone, shiny side out .
 Fill it in with 2 heaped tablespoons of rice. Press tightly until the rice is snug.
Flatten the cone to now look like a triangle.
 Flap the final opened side over, to complete the triangle & seal in the rice.
Arrange the filled triangle in stacks of three, with all the corners not in alignment.
Tie the stack of three triangles with one rafia string at each corner of the triangle.
This will keep the triangles tightly together when boiling it.
When all the triangles have been tied up into 7 batches, place it in boiling water.
Make sure the Lopes are submerged below the boiling water. Cover the lid.
Boil on medium heat for an hour.
Remove the Lopes form the water and place in onto a strainer. Allow it to cool.
When ready to consume, peel off the banana leaf, coat the Lopes with Grated Coconut & drizzle generously with Palm Syrup.
Oh!!! Yummy! I'm desiring it right now! 
Ingredients for Palm Sugar Syrup:~ 
1 cup chopped palm sugar
1/2 c coarse sugar
2 cups of water
2 pandan leaves, knotted
1 tsp sago flour diluted in 1/4 water
Put the palm sugar, coarse sugar, water & pandan leaves in a pot.
Boil on medium heat.
After about 10 minutes, pour the sago mixture gradually over the palm sugar syrup.
When it thickens, put aside until ready to serve with the Lopes. 
Ingredients for Grated Coconut:~ 
1 whole grated coconut (white only)
1 tsp salt
1 pandan leaves, knotted 
Steam the grated coconut and pandan leaves over boiling water for about 10 minutes.
Remove from steamer & immediately sprinkle with salt.
Toss it around until the salt combines.
Sprinkle over the lopes when ready to eat.
Oh!!! Yummy! I'm desiring it right now! 

Have a lovely rest of the weekend and bye for now..

Ady Greatsword Empire Kitchen Recipes,,



  1. Dah lama tak makan kuih lopes... tapi lopes pulut hitam first time tengok... gerenti sedap kan...

  2. Assalam & gud mornin....uniknya dessert ni, x pernah rasa lagi, looks gud :)

  3. Assalamualaikum Abg Ady,
    mengoda sungguh kuih lopes ni..siti tak pernah makan lopes pulut hitam ni

  4. Salam Ady,
    Kak iza jangankan buat rasa pun belum pernah lagi. Mesti sedapkan lopes pulut hitam ni...

  5. mmg terbaeekk nie.x pernah makan lagi..

  6. Sedapnyer pakcik....hitam itu menawan, bak sepotong!!makcik suka yg gelap2 gini

  7. rindu juga nak makan kuih lopes..tapi versi pulut hitam belum pernah di rasa,,..

  8. boleh cuba versi pulut hitam puak ni, selaliunya pulut biasa je, tq for sharing ye ady

  9. memang sangat2 menggoda....teringin nak ambik satu ketul tp apa kan daya...jauhhhh..

  10. Assalamualaikum...wahhhh suka lah penggemar2 pulut hitam bila tgk resipi ni..Mana tau ada masa boleh cuba...

  11. I pair this recipe ! Reminds me of you making max at domicile, Mom.
    And it's fun to see photos of your domiciliate there and see
    Dad in that comfy berth we sat in when we visited,
    attempting to use the fall cyberspace :)

    I can't act to focus how the scoop rotated out in position
    of using it. Does it sensing diametrical since it is made with
    carnal fat? Any another differences from vegetable-based scoop?

    Compassion you!

  12. as salam sedapnya kuih2 macam ni .. suka :)