Ingredients
500 gr glutinous rice
1/4 teaspoon whiting
to taste salt
3 liters of water
3 pieces of pandan leaves
1/4 kg brown sugar
200 ml of water for the kinca
to taste banana leaves
Toothpick sufficiently
1/2 fruit of grated young coconut
Step
Wash glutinous rice, mix lime betel, soak for 3 hours .. then rinse clean .. drain sticky rice and put salt, mix well
Glutinous wrap with banana leaf molded triangle, folding dense jgn until there is blemish then puncture with a toothpick
Add the lupine batter wrapped in boiling water, boil for 1 and a half hours, if water decreases add more water until lupis is properly cooked, then remove and cool
For the kinca material, put the brown sugar into the water, boil until thickened, lift, strain and chill
Steamed briefly grated coconut, then chill
After all the ingredients cool, roll the peeled lupis into the grated coconut, then sprinkle with the kinca, enjoy