Lepet is a standard Javanese and Sundanese snack wrapped in janur leaves (younger coconut leaves), made out of glutinous rice blended with nuts and cooked with coconut milk. A snack or cake that’s just like lepet sticky rice originating from Bali is jaje pillow.
The varieties of beans for the combination of lepet filling substances are typically peanuts, however different varieties of beans similar to purple beans, tolo beans, and koro beans. Even the variant of lepet, particularly lepet corn, makes use of shelled corn as a combination for the stuffing. For this sticky rice recipe, the peanuts used are tolo beans (coupled beans).
INGREDIENT :
400 gr glutinous rice, wash, soak for two hours, drain
60 grams of tolo beans (coupled beans), soaked for 1 hour, drained
150 gr coconut half previous, peeled, grated lengthwise
1/2 tsp positive salt
1 tsp sugar
Younger coconut leaves, sticks, and cord to style
HOW TO MAKE :
1. Combine the glutinous rice, grated coconut, tolo beans, sugar, and salt, combine nicely.
2. Put together younger coconut leaves, roll them like a tube / chimney. Press the middle and safe with a stick at one finish. Gently pull till a ten cm lengthy tube is shaped.
3. Add the glutinous rice combination, leaving 2 cm area for the glutinous rice to increase. Lock the ends with a stick. Tie with a rope in order that when steamed the sticky rice doesn’t come out. Proceed till the dough runs out.
4. Boil lepet 3 hours or till cooked. Take away and funky.
For: +/- 15 items
