California Raisin Kuih Lopes

Makes 10- 12 portions

150 g California Raisins

600 g Glutinous Rice

10 Large Pandan Leaves, washed and sliced into 1-cm strips

250 ml Water

2 tbsp Lime Water (Air Kapur)

2 cups Freshly Grated Coconut

½ tsp Salt

Large squares of banana leaves, blanched in hot water for 2 minutes to soften

Syrup:

300 g Palm Sugar, roughly chopped

150 ml Water

2 Pandan Leaves, tied into a knot

Wash rice in several changes of water until water runs clear. Place in a bowl with fresh water (3 cm above the rice). Soak for 2 hours.

Drain rice and place in a large, shallow cake tin. Combine pandan extract and lime water and pour over the rice. Steam over rapidly-boiling water for 25 minutes. Remove rice from steamer, add California Raisins and stir with a fork to distribute evenly.

Divide rice into 3 equal portions and form into rolls. Wrap tightly with banana leaves and tie each end of the roll to secure tightly. Steam for another 15 minutes.

While rice is steaming, cook palm sugar, water and pandan leaves together until sugar is completely dissolved and syrup is thick. Strain into a small jug and serve with the rice cakes.

After second steaming, remove rice rolls and set aside to cool at room temperature. Cut into 1.5 cm slices and roll rice cakes in grated coconut seasoned with salt. Serve with palm sugar syrup.

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California Raisin Kuih Lopes