What you'll need...

• 250 grams white glutinous rice
• 1 teaspoon slaked lime (food grade) → can be skipped if unavailable
• 1 teaspoon salt
• As needed water
• 1 teaspoon pandan paste
• As needed banana leaves → boil or grill to wilt and make them less likely to tear
• 4 pandan leaves
• ½ coconut → grated
• 1 teaspoon salt
• 4 pandan leaves
• 100 grams palm sugar → finely grated
• 50 ml water
• ½ teaspoon cornstarch → dissolved in a little water
• 4 pandan leaves

How to make...

1. Wash the glutinous rice thoroughly, then soak it overnight in water mixed with slaked lime.
2. Wash the glutinous rice again. Take the banana leaves and shape them into cones, then take about 1 tablespoon of glutinous rice and place it into the banana leaf mold.
3. Shape the filled banana leaf into a triangle (make sure to mold it neatly and pack the rice tightly). Then seal it with a toothpick.
4. Prepare a pot, add water, pandan paste, and pandan leaves. Then, place the Lupis into the water (the amount of water should be adjusted so that the Lupis is completely submerged) and turn on the heat. Cook until done, about 2 hours.
5. For the coconut coating: Mix the grated coconut with salt. Then steam for about 15 minutes. Turn off the heat and set aside.
6. For the palm sugar sauce (Kinca): Combine the grated palm sugar with water and pandan leaves. Cook over low heat until the sugar melts, then add the cornstarch slurry and stir quickly until the sauce thickens. Turn off the heat and set aside.
7. Once the Lupis is cooked, remove and let it cool. Serve with the coconut coating and palm sugar sauce (Kinca).

• Snack
• Glutinous Rice
• Indonesian