Sweet Rice Delight
Caleb Ryan
| 05-07-2026
· Food TeamHave you ever wanted to create a colorful dessert that is soft, chewy, naturally fragrant, and surprisingly easy to prepare? Today, we are going to make Kuih Lopes, a traditional Malaysian sticky rice snack that has delighted families for generations.
It is made with glutinous rice, creamy coconut milk, fresh pandan leaves, and finished with a rich coconut palm syrup. Every bite brings together gentle sweetness, a pleasant chewy texture, and the fresh aroma of pandan.
The traditional version is often wrapped with banana leaves before cooking. In today's recipe, we will use a much easier method that skips the wrapping while keeping the same delicious flavor. Whether we are preparing it for afternoon tea, sharing it with family, or bringing it to a gathering, this dessert is always a wonderful choice.
Ingredients We Need
Before we begin, let's prepare everything so the cooking process goes smoothly.
For the sticky rice:
- 1 cup glutinous rice
- 1/2 cup coconut milk
- 1 cup pandan juice (blend 5 to 6 pandan leaves with 1 cup water, then strain)
- 1/2 teaspoon salt
- A few drops of green food coloring (optional)
For the coconut coating:
- 1 cup freshly grated coconut
- 1/4 teaspoon salt
For the coconut palm syrup:
- 100 g coconut palm sugar
- 1/4 cup dark brown sugar
- 2 pandan leaves, tied into knots
- 1 cup water
This recipe makes approximately 10 to 15 pieces.
- Preparation time: about 30 minutes, including soaking.
- Cooking time: about 20 to 30 minutes.
Step 1: Soak the Glutinous Rice
1. Start by rinsing 1 cup of glutinous rice several times until the water becomes almost clear. This helps remove extra starch and gives the rice a better texture after steaming.
2. Place the rice in a bowl and cover it with clean water. Let it soak for at least 2 hours. If we have more time, soaking for up to 4 hours will help the grains cook even more evenly.
3. After soaking, drain the rice thoroughly so it does not become overly moist.
Step 2: Prepare Fresh Pandan Juice
1. Cut 5 to 6 pandan leaves into small pieces.
2. Place them into a blender with 1 cup of water and blend until smooth. Pour the mixture through a fine strainer or cheesecloth to separate the liquid from the leaf fibers.
3. The fresh green juice adds a beautiful natural color and a refreshing fragrance that makes Kuih Lopes special.
Step 3: Mix the Rice
1. Transfer the drained rice into a large mixing bowl.
2. Add:
- 1 cup pandan juice
- 1/2 cup coconut milk
- 1/2 teaspoon salt
- A few drops of green food coloring if we would like a brighter green appearance
3. Mix everything carefully until every grain is evenly coated with the liquid mixture.
4. Allow the rice to sit for about 10 minutes so it can absorb some of the flavors before steaming.
Step 4: Steam Until Tender
1. Spread the rice evenly in a shallow steaming tray or heat-safe dish.
2. Place the tray into a steamer with boiling water underneath.
3. Cover with the lid and steam for 20 to 30 minutes.
4. Check the rice after about 20 minutes. It should feel soft, sticky, and fully cooked. If the center still feels firm, steam for another 5 to 10 minutes.
5. Once cooked, remove the tray carefully and use a fork to gently loosen the rice while it is still warm.
Step 5: Make the Coconut Palm Syrup
1. While the rice is steaming, prepare the syrup.
2. Add the coconut palm sugar, dark brown sugar, pandan leaves, and 1 cup of water into a saucepan.
3. Heat over medium temperature until everything begins to simmer.
4. Continue cooking for about 8 to 10 minutes, stirring occasionally, until the sugars completely dissolve and the syrup becomes slightly thicker.
5. Remove the pandan leaves and strain the syrup through a fine sieve to create a smooth finish.
6. Set it aside to cool slightly.
Step 6: Prepare the Coconut Coating
1. Place the grated coconut into a steaming dish.
2. Steam it for about 5 minutes to keep it fresh and soft.
3. Transfer the warm coconut into a bowl and mix in 1/4 teaspoon salt.
4. Stir gently until the salt is evenly distributed. This light seasoning balances the sweetness of the finished dessert.
Step 7: Shape the Kuih Lopes
1. Lightly brush small bowls or round molds with a thin layer of cooking oil.
2. Place about 2 spoonfuls of warm sticky rice into one bowl.
3. Use another bowl or the back of a spoon to gently press the rice until it forms a compact round shape.
4. Carefully remove the rice cake from the mold.
5. Roll it immediately in the grated coconut until every side is evenly covered.
6. Repeat until all the rice has been shaped.
Step 8: Serve and Enjoy
1. Arrange the finished Kuih Lopes on a serving plate.
2. Just before serving, drizzle a generous spoonful of the warm coconut palm syrup over each piece.
3. The soft sticky rice, fluffy coconut, and fragrant syrup come together to create a dessert with wonderful texture and gentle sweetness. It pairs beautifully with a cup of tea or coffee and is perfect for sharing with family and friends.
Helpful Tips for Better Results
- Use fresh pandan leaves whenever possible for the richest aroma.
- Do not skip soaking the rice, as it helps create a softer and more even texture.
- Keep the sticky rice warm while shaping because it is much easier to mold.
- Steam the grated coconut briefly to maintain its freshness.
- Pour the syrup over the dessert just before serving so the coconut coating stays fluffy instead of becoming soggy.
Let's Try This Delight Together!
Lykkers, making Kuih Lopes at home is a fun way to enjoy a traditional Malaysian dessert with simple ingredients and easy techniques. Every step is relaxing, from blending the fragrant pandan leaves to shaping the soft rice cakes and pouring over the rich coconut palm syrup.
Have you ever tried making Kuih Lopes before, or will this be your first time? Gather your ingredients, enjoy the cooking process, and share this delicious homemade treat with the people around you!
Kuih Lopes Guna Rice Cooker dan Tanpa Kukus
Video by Che Nom