Kue Bugis/ Kue Mendut / Kue Lapet

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to make a distinctive dish, KUE BUGIS/ KUE MENDUT / KUE LAPET. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

KUE BUGIS/ KUE MENDUT / KUE LAPET is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They're nice and they look fantastic. KUE BUGIS/ KUE MENDUT / KUE LAPET is something that I've loved my entire life.

Many things affect the quality of taste from KUE BUGIS/ KUE MENDUT / KUE LAPET, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare KUE BUGIS/ KUE MENDUT / KUE LAPET delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have KUE BUGIS/ KUE MENDUT / KUE LAPET using 14 ingredients and 4 steps. Here is how you can achieve that.

Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. In Java the almost identical kue is called kue mendut. Kue bugis, together with kue lapis and nagasari are among popular kue or Indonesian traditional sweet snacks, commonly found in Indonesian traditional marketplace as jajan pasar (market munchies).

Ingredients and spices that need to be Get to make KUE BUGIS/ KUE MENDUT / KUE LAPET:

1. For the Dough:
2. 500 grams white glutinous rice flour
3. 350 ml thick coconut milk
4. 2 tablespoon white sugar
5. 1/2 tablespoon salt
6. 4 tablespoons cooking oil
7. 3 drops food coloring grean (Pandanus Paste)
8. Banana leaves enough to wrap
9. For the Filling (Untie):
10. 500 grams grated coconut
11. 350 gram brown sugar (palm sugar)
12. 250 ml boiled water
13. 5 tablespoons granulated sugar (can be adjusted according taste)
14. 1 tablespoon salt or to taste

Instructions to make to make KUE BUGIS/ KUE MENDUT / KUE LAPET

1. To make Filling/ Untie : Cook all ingredients untie, brown sugar, pandan leaves until boiling. After boiling, add grated coconut and stir until smooth, then cook until thick and and little bit dry. Turn off the heat then let it cool.
2. For the Dough: In the bowl, mix the sticky rice, sugar, and salt, stir well.
   
   Pour coconut milk, cooking oil, and pandanus paste (food coloring) little by little, then stir the mixture until the mixture is smooth but not mushy.
   Take a banana leaf, then give the sticky rice in the middle and round. Punch banana leaves, then give a circle Untie Coconut.
3. Fold the end of the leaf that is not conical toward the front, then pull the leaf forward into a cone. Do the same for the right and left side of the leaf, until the conical lock is conical. Repeat until all the dough is used.
   
   Heat the steam / pan. Steamed cake until cooked and banana leaves turn brownish. Lift.
4. Serve dor your afternoon tea or coffee, or for gathering with friends.

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