Kuih Lopes | Coconut Glutinous Rice
Kuih Lopes | Coconut Glutinous Rice

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kuih lopes | coconut glutinous rice. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kuih Lopes

To get started with this recipe, we must first prepare a few components. You can have kuih lopes | coconut glutinous rice using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kuih Lopes | Coconut Glutinous Rice:
  1. Prepare 2 cups glutinous rice
  2. Take Food coloring (typically green)
  3. Get 2 cups coconut milk
  4. Get 1/2 cup water
  5. Prepare 1 tsp pandan flavoring
  6. Prepare 1 tsp salt
  7. Get 15 tbs muscovado sugar and 1 cup of water
  8. Get Grated coconut and some salt

Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. I took my glutinous rice portion from this recipe: Coconut Pandanus Custard Glutinous Rice Cake - Kueh Salat or Kueh Seri Muka… A popular dual-layer steamed cake with a soft and creamy pandan-coconut custard layer sits on top a a springy compact glutinous rice layer. Kuih Ee is a dessert of glutinous rice balls in syrup eaten as a symbol of unity and togetherness during Tang Chek, weddings, birthdays, and the Chinese New Year.

Instructions to make Kuih Lopes | Coconut Glutinous Rice:
  1. Wash the rice and soak it with food coloring for 3 hours
  2. This is how glutinous rice looks like if purchased in my country (Italy)
  3. Drain water from rice and place rice inside rice cooker along with coconut milk, water, salt and pandan flavor. Mix them well. If you don't have rice cooker, just cook following the instructions on the rice packaging. With rice cooker, it will take about 30 mins.
  4. This is the pandan flavoring I bought from Malaysia. There's no substitute for the flavor, but easy to find in any Asian market.
  5. This is the coconut powder I use to make 2 cups of coconut milk.
  6. While waiting for the rice to cook, prepare a cup of water to boil with muscovado sugar until it forms the density and sweetness you prefer. For this brand, I used 15 tablespoons. Let it cool.
  7. When rice is done, flatten it in a square pan lined with baking paper. Make sure to flatten it, and let it cool.
  8. Cut into the sizes you like and coat them with grated coconut and salt mixture. Serve with muscovado syrup that is prepared earlier.

Steamed layer of coconuty glutinous rice with a layer of coconuty pandan custard. Yes we're going on full gear with the coconut milk on this one. Kuih bakar (basically, it's baked pandan egg custard) fundamentals include rich pandan and eggy flavours, as well as a nicely smoky, caramelised sesame seed-encrusted top. Typically cooked in flower-shaped bronze pans, the kuih bakar is also known as kuih bakar kemboja in reference to its. The vibrant blue in certain parts of the glutinous rice enhances the beauty of this kuih.

So that’s going to wrap this up with this special food kuih lopes | coconut glutinous rice recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!