Easiest Way to Make Delicious Kuih Lopes | Coconut Glutinous Rice

Kuih Lopes | Coconut Glutinous Rice. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia. Pulut tekan is a Nyonya kueh made of compacted white and blue steamed glutinous rice, served together with 'kaya' which is a coconut milk jam. 'Kuih Koci' is a dumpling made from glutinous rice flour and stuffed with grated coconut sweetened by palm sugar. This version of kuih koci uses black glutinous rice flour and coconut milk sauce is added for more flavour.

The Cantonese community here calls this as 鸡脚指 'gai geok jee' that means Chicken Claws. Kuih Seri Muka or Kueh Salat is popular Malaysian nyonya kueh made with pressed sticky rice layered with coconut egg custard flavored with pandan. Also tips on how to get a smooth surface. You can have Kuih Lopes | Coconut Glutinous Rice using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kuih Lopes | Coconut Glutinous Rice

1. You need 2 cups of glutinous rice.
2. You need of Food coloring (typically green).
3. It's 2 cups of coconut milk.
4. It's 1/2 cup of water.
5. Prepare 1 tsp of pandan flavoring.
6. It's 1 tsp of salt.
7. You need 15 tbs of muscovado sugar and 1 cup of water.
8. Prepare of Grated coconut and some salt.

You will love this recipe as the rice is moist yet sturdy and the custard layer is simply decadent. A popular dessert or snack in Malaysia, Kuih Badak Berendam are glutinous rice balls filled with grated coconut and palm sugar mixed in a coconut and pandan… See More Pictures. Same Series: Malaysian dessert glutinous rice covered with shred coconut with brown sugar caramel locaaly known as Kuih Lopes. Steamed layer of coconuty glutinous rice with a layer of coconuty pandan custard.

Kuih Lopes | Coconut Glutinous Rice instructions

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..

Yes we're going on full gear with the coconut milk on this one. Kueh/kuih is a broad Malaysian term meaning a snack, or bite-sized dessert, usually made with some type of rice or glutinous rice. It can be sweet or savoury and eaten at any time of day. Kueh dadar is made from flour, pandan extract, eggs, and coconut milk. 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.