Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)

Friday, September 7, 2007

Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)

Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)



sticky rice dumplings
500 g sticky rice, washed, soaked in water overnight, rinsed
500 ml water
banana leaves
coconut
225 coconut, grated
1/4 teaspoon salt
palm sugar syrup
300 g palm sugar
3 tablespoons granulated sugar
125 ml water

Kue Lupis (Indonesian Sweet Sticky Rice Dumplings) Recipes

For Large Groups Desserts

Indonesian Desserts

Rice Desserts


.Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick.

Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool.

Coconut:.

Mixed the grated coconut with salt. Steam for 10 minutes.

Palm sugar syrup:.

Put to boil all of the ingredients until it became a thick sugar syrup.

Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.

Posted by Cyber World at 4:03 PM

Kue Lupis

lagi cari resep kue lupis, ketemu deh di blog nya mbak Elsye.
Mikir-mikir lagi, karena ngga ada takaran diresepnya Ratna, cari lagi lewat google dapet resep dari Detik Food.


Ingredients:
2 cups beras ketan, rendem kurleb 2 jam, cuci dan tiriskan
air kapur sirih
daun pisang
kelapa parut

Syrup
gula merah, sedikit gula pasir, 2 cups air, daun pandan = rebus hingga mengental

Directions:
Bungkus ketan yg sudah dikasih sedikit air kapur sirih (sebagian gw bungkus memanjang kek lontong biar praktis dan cepet hehehe), lalu rebus hingga matang.
Tabur dg kelapa parut yg sudah di kasih garam dan di kukus sebentarsebelum dihidangkan kasih syrup...yumm....yum....

ps. gw kalo bikin ini selalu dikira2 aja, mau berapa banyak bikinnya jadi enggak selalu 2 cups beras dsb, begitu juga syrupnya dikira2 sampe pas menurut selera :)

Nah aku juga ngambil resep dari Detik Food, karena bingung sama takarannya ini dia resepnya :

Bahan:
750 g beras ketan yang bagus, cuci, tiriskan
1-2 sdm air kapur sirih
daun pisang
100 g kelapa setengah tua, kupas, parut memanjang, kukus dengan
1/2 sdt garam
Saus Gula Merah:
250 g gula merah, sisir halus
100 g gula pasir
150 ml air
1 lembar daun pandan, potong-potong

Cara membuat:
Saus Gula Merah:
Rebus semua bahan hingga mendidih dan larut. Angkat lalu saring. Biarkan hingga dingin.
Aduk beras ketan dengan air kapur sirih hingga rata.
Ambil 2 potong daun pisang, bentuk kerucut, isi dengan 3 sdm beras ketan. Lipat dan semat bagian bawahnya hingga berbentuk segitiga.
Rebus dalam air secukupnya selama 2 jam hingga lunak. Angkat dan dinginkan.
Buka pembungkusnya, lumuri dengan kelapa parut.
Sajikan dengan Saus Gula Merah.

Sumber resep :
http://3astwest.multiply.com/recipes/item/97
http://www.detikfood.com/index.php/detik.read/tahun/2005/bulan/05/tgl/11/time/090713/idnews/360384/idkanal/361

Posted by Elsye at 5:11 AM

FRESH FRUIT TRIFLE
((FAVORITE in FRC Dessert Competition 2010)
By. HAYAT AZAWI (IRAQ)

Ingredient :
2.5 cups skim milk
1 cup plain yogurt
2 packets (family size) vanilla pudding
2 packets fruit pie filling mix
8 cups Angel food cake cubes
1 lb seedless grapes (green)
1 lb seedless grapes (purple)
1 lb halved strawberries
1 lb sliced nectarines
3 red apples
3 green apples
4 mangoes
3 avocados
3 oranges

Procedure :
1. In a medium bowl combine milk, yogurt and orange peels, blend well.

2. Add pudding mix and beat until well blended

3. Let stand 5 minutes

4. In a suitable serving bowl, layer half of the cake cubes, 1/3 fruit and half of the pudding mixture.

5. Repeat layer

6. Arrange remaining fruit over the top.

7. Cover and refrigerate at least 2 hours before serving.

BABY FINGER BAKLAVA
(the third place in FRC Dessert Competition 2010)
By. FATMA MOUSTAFA (EGYPT)

Ingredient :
2 package phyllo dough
2 package unsalted butter (Indian)
1/2 lb (2 cups) ground hazelnuts
1 package sugar
1 bottle non - alcoholic vanilla

Procedure :
1. Put butter onto two sheets of phyllo dough, add a layer of ground hazelnuts and coconuts.
2. Roll the sheets and cut into finger sized slices.
3. Put the baklava fingers onto a baking sheet and back in the oven at 350 degrees until golden.
4. Takes the baklava fingers out of the oven and put sugar syrup on top.

PASTRY "PEACHES"
(the second place in FRC Dessert Competition 2010)
BY ZHANNA SHATROVA ( UKRAINE)

Ingredient : (for Rasmali Patties)
3 - 3.5 cups all - purpose flour
1/4 cup butter
2 tbsp sour cream
1 cup sugar
2 eggs
1/2 tsp baking soda
1/2 tsp vanilla extract

Filling :
1 can sweetened condensed milk (it should be boiled in a can for 2.5 - 3 hours)
1 pkg walnuts halves

Coloring :
juice from beetroot
juice from carrot

Procedure :
1. Beat eggs and sugar.

2. Add softened butter, sour cream and vanilla and beat again.

3. Mix flour and baking powder and add to the egg - butter mixture. The dough will be soft.

4. Form balls from the dough, cut each ball in half and forms "peach" halves.

5. Put the halves on the greased baking pan and bake for 15 - 20 min at 350 F.

6. Scoop a core from each of the halves and put a nut half and some condensed milk in the cored half. Use condensed milk to put the halves together and form a peach.

7. Use the juice from a beetroot and carrot to color the peaches and sprinkle them with sugar.

CAKE RUSSIA
BY MARINA GORODOVA (RUSSIA)

Ingredient :
2 eggs
1 cup sugar
1/2 tsp baking soda
1.5 cup flour
2 cups yogurt (all natural, Dannon, plain yogurt)
2 cans sweetened condensed milk
1 cup walnuts (chopped)
1 oz (1/2 cup) butter

Procedure:
1. Boil two cans of condensed milk for two hours.

2. Beat eggs, add the sugar, baking soda, 1 cup yogurt and flour.

3. Bake # 2 in the oven.

4. Mix two cans of sweetened condensed milk with butter and walnuts.

5. Mix one cup of sugar and one cup of yogurt (beat), and add to the condensed milk mixture.

6. Put this mixture on the top of the cake.

ROYAL TOAST
( THE FIRST PLACE in FRC Dessert Competition 2010 )
BY KAVITA SHARMA (INDIA)

Ingredients :
2 cans sweetened condensed milk
2 packets of whole white grain bread
2 cups of sugar
1 small bottle of canola oil
1 packet of crushed cashew nuts

Procedure :
1. Cut bread into square pieces
2. Make sugar syrup
3. Make thick paste with milk
4. Put oil pan and deep fry bread pieces
5. Put fried bread into sugar syrup
6. Place bread pieces on plate, put paste on bread and then top bread pieces with another piece of bread
7. Spread nuts on top and decorate with paste.