Lopes Pulut Hitam (Steamed Black Glutinous Rice
with Palm Sugar Syrup)
~Ingredients~
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
~Method~
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
~Method~
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
~Method~
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!
Oh!!! Yummy! I'm desiring it right now!
Have a lovely rest of the weekend and bye for now..
Dah lama tak makan kuih lopes... tapi lopes pulut hitam first time tengok... gerenti sedap kan...
ReplyDeleteAssalam & gud mornin....uniknya dessert ni, x pernah rasa lagi, looks gud :)
ReplyDeleteAssalamualaikum Abg Ady,
ReplyDeletemengoda sungguh kuih lopes ni..siti tak pernah makan lopes pulut hitam ni
Salam Ady,
ReplyDeleteKak iza jangankan buat rasa pun belum pernah lagi. Mesti sedapkan lopes pulut hitam ni...
mmg terbaeekk nie.x pernah makan lagi..
ReplyDeleteSedapnyer pakcik....hitam itu menawan, bak sepotong!!makcik suka yg gelap2 gini hu...hu...hu....
ReplyDeleterindu juga nak makan kuih lopes..tapi versi pulut hitam belum pernah di rasa,,..
ReplyDeleteboleh cuba versi pulut hitam puak ni, selaliunya pulut biasa je, tq for sharing ye ady
ReplyDeleteOMG!! sangat2 menggoda..hehehe
ReplyDeletememang sangat2 menggoda....teringin nak ambik satu ketul tp apa kan daya...jauhhhh..
ReplyDeleteAssalamualaikum...wahhhh suka lah penggemar2 pulut hitam bila tgk resipi ni..Mana tau ada masa boleh cuba...
ReplyDeleteI pair this recipe ! Reminds me of you making max at domicile, Mom.
ReplyDeleteAnd 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!
as salam sedapnya kuih2 macam ni .. suka :)
ReplyDelete