KUEH LOPIS

Gula Melaka syrup is poured on kueh lopis before serving it

The cook tasting kueh lopis first

So heavenly good!

The grated coconut makes the kueh so lemak

Coating the kueh lopis with grated coconut

Some glutinous rice may escape if the wrapping is not tight

Gingerly unwrapping the leaf so as not to break the kueh

The kueh was left to drain and cool overnight

The boiling process takes 2-3 hours. It's 2.00 am now

Boiling the wrapped kueh lopis into a pot of hot bubbly water

Ensuring the fire is burning brightly

The kueh lopis is ready for boiling

We finished folding the last piece at 1.00 am

The kueh is bunched together and tied with rafia string to secure the filling

The triangular shaped kueh lopis

You need to pack the glutinous rice tightly

Filling the triangular shaped banana leaf with the glutinous rice

The group of friends making kueh lopis

DESSERT FOR THE SWEET-TOOTH

Had never tried my hands at making kueh lopis before so when my friend's daughter got married, the rest of the neighbours 'rewang' or came down together to make this lovely sweet dessert.

Kueh lopis is made from glutinous rice soaked overnight with pure pandan juice before wrapping and packing the mixture into a triangle shape with a strip of banana leaf. The leaf gives a strong fragrance and adds more taste to the kueh.

The kueh is boiled in bubbly hot water for two hours. You need to continuously add water into the pot. The leaf is removed and the lopis is coated with grated coconut sprinkled with salt. Kueh Lopis is served with top quality Gula Melaka (palm sugar) syrup.

This kueh is super sweet and super sinful for those who are trying to cut down on sugar. A no-no for the diabetic. But it's so irresistible.....