Indonesian Triangel Sticky Rice Cakes (Kue Lupis)

Beautiful in shape, and delicious with the distinctive aroma of pandan leaves and the characteristic rice cakes wrapped in banana leaves.

---

Indonesian Triangel Sticky Rice Cakes. Have you ever seen cakes with a shape like this? In some areas, Triangel Sticky Rice Cakes have cake filling. Meanwhile, traditional cakes from my country only use grated coconut as a topping and also served with brown sugar sauce.

The green color tends to be soft, not as bright as the green color from artificial dyes. This green color uses pandan leaves like in many traditional cake recipes that I share on my blog.

Indonesian Triangel Sticky Rice Cakes is my favorite cake for breakfast. It was filling for me even though I only ate only 2-3 pieces.

What is also my favorite part is when forming and wrapping rice cakes using banana leaves. It's quite complicated if you're not used to it. But for people who are used to it, it will be easy.

In fact, this was my first time making a cake. Because all this time I thought that making this cake was quite difficult. It turns out that after I carried out the process of making this cake, it became quite a fun activity for me. And as I said above, covering cakes with banana leaves is my favorite activity.

For me, making complicated recipes is an exciting challenge for me. This seems to make my brain more creative, it also makes me focus on doing positive things rather than thinking about negative things about life. :)

---

---

---

The Ingredients

for cakes

• 1 cup of sticky rice or glutinous rice
• 500 ml of pandan leaf juice
• 1/2 tsp of salt

---

for boiling cakes

• 1 liter of pandan leaf juice

---

for grated coconut topping

• 1/2 cup of grated coconut
• 1/2 tsp of salt

---

for brown sugar sauce

• 170 ml of brown sugar
• 30 ml of white sugar
• 1 cup of water
• 1/2 tsp of salt

---

---

---

Cooking Instructions

Making Pandan Leaf Juice

Using about 15 fresh pandan leaves. Then, blend with 500 ml of water. Then strain.

If the pandan juice is less than 500 ml, then you can add a little water.

---

---

Soak Sticky Rice

After getting the pandan juice, the next step is to soak the sticky rice in the pandan juice for about 20 minutes.

---

Sticky rice that has been soaked in pandan juice will look soft green and doubled in sizes. But it's enough to give a nice color to the rice cakes later.

---

---

Preparing Banana Leaves

A few hours before making these cakes, I took banana leaves from the garden and dried them in the sun for a while until the banana leaves wilted. This is done so that the banana leaves do not become stiff and break to wrap the sticky rice.

If you don't dry it in the sun, you can also put the banana leaves on the fire for a while until the banana leaves wilt. But make sure they don't burn or burn.

---

Then, cut the banana leaves into pieces. Use lengthwise measurements like I did.

---

Don't forget to wipe the banana leaves before using them to wrap sticky rice.

---

---

Wrapping Sticky Rice

This step is quite complicated but also quite fun to do if we already know the trick. I also had to watch several YouTube videos first to learn the sticky rice wrapping movements.

We have to shape the bottom of the banana leaves like a triangle, then fill them with soaked sticky rice. Wrap it several times until the banana leaf runs out, then pierce it using a toothpick so that the banana leaf dressing doesn't come off when the rice cakes are boiled.

---

---

Boiling Sticky Rice Cakes

Don't forget to prepare 1 liter of pandan juice for boiling cakes. Then, bring the pandan juice to a boil first. Only then add rice cakes. Boil rice cakes with the pan closed.

---

We have to remember the method that I will write about so that the texture of the rice cakes becomes soft and we can save gas or electricity. Use the 5 minutes and 7 minutes methods. Initially, boil them for about 5 minutes. Then turn it off, and let it sit for 30 minutes without opening the lid of the pan. After 30 minutes, cook for another 7 minutes. Then, turn off the heat again and let it sit again for 30 minutes without opening the lid of the pan. Well, after the second 30 minutes, you can open it and the sticky rice cakes can be served with grated coconut and brown sugar sauce.

---

---

Making Brown Sugar Sauce

Mix all ingredients for the sauce. Keep stirring until they boil. Then strain them to serve with sticky rice cakes.

---

---

---

Serving Ways

Everything is ready to be served. Also, don't forget to steam the grated coconut with salt to make the grated coconut tastier and not go stale quickly.

To serve, open the cake wrappers. Then, roll Indonesian Triangel Sticky Rice Cakes into grated coconut.

Arrange Indonesian Triangel Sticky Rice Cakes on a serving plate. Then, pour brown sugar sauce.

Oh, so beautiful and yummy! In fact, I love homemade sticky rice cakes more than the ones I buy. Apparently, it was also approved by my family. :)

---

My mother-in-law and my husband were quite surprised by the results. They said that my Indonesian Triangel Sticky Rice Cakes were tastier than the cakes sold out there.

I smile. They added that the cake I made was also more fragrant, and the texture was softer. I'm happy, the cake I made for the first time went smoothly with satisfying results. Also, the people around me like the taste of sticky rice cakes.

So, until next on my kitchen stories, and I hope you like the recipe from my kitchen this time which is fragrant with the aroma of pandan leaves.

---

---

---

Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

---

---

---

Best Regards,
Anggrek Lestari

---