About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, February 4, 2016



300 gm glutinous rice, soaked for4-5 hours

150 ml pandan juice,blend some pandan leafs with some water and strain and take the juice.

1/8 tsp lime paste

150 gm grated white coconut mix with

¼ tsp salt and keep aside

Banana leaves

Rubber bends

Brown sugar syrup:

120 gm brown sugar

1/3 cup water

1 pandan leaf,tied into a knot

1.    Combine pandan juice and lime,ensuring that lime is completely dissolved. Place rice in a tray and pour in the pandan mixture and mix well.

2.    Wash the banana leafs. To soften the leave pass it quickly over flame,one at a time. Divide the rice into portion Now fold the leafs in a cone and put in some rice into it. Then fold the leaf into a tringle  secure with a rubber band. Do this to all the rice till done.

3.    Boil a pot of water. Place the wrapped lopes into it and make sure that all the lopes are submerged in water. Cook for 2 hours or till the rice is cooked.

4.    Remove from the pot and let it cool completely before serving. Remove the banana leafs and roll the lopes in the grated coconut. Put in a plate and pour the syrup and serve.

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