February 3, 2023

Kuih Lopes Kedah

Kuih Lopes has many versions across the West Coast but the northern Malaysian version is pandan flavoured glutinous rice cakes, rolled in coconut and served with gula melaka syrup. It has it’s signature bite from the use of air kapur (limewater).

Douse it with gula melaka syrup! 

Kuih Lopes Kedah

Lisa K. Kuih Lopes Kedah Kuih Lopes Kedah Print This
Serves: 10-12 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


8 pandan leaves
1 ½ cups water
500g glutinous rice, washed
½ cup air kapur (limewater)
White grated coconut seasoned with salt
5- 6 banana leaves


1. Cut pandan leaves into small pieces and blend with water. Strain to discard fibres and reserve pandan extract.

2. Add all ingredients together, except coconut, and stir continuously for about 10 minutes on medium heat so that it will not form a crust at the bottom.

3. Boil until it’s ¾ cooked. This means that you can still see bits of white on the glutinous rice.

4. Clean and prepare banana leaves. Cut to 10″ by 6″ pieces. Run over flames to soften it.

5. Take about 1 cup of cooked glutinous rice and roll it in a banana leaf. Roll it tightly and snugly into a cylinder shape. Tie firmly with strings on both ends.

Spread it out onto banana leaf like this

Tie it up like a giant sweet. Secure on both ends

6. Put a layer of banana leaf at bottom of pot and put your lopes packs in. Fill water enough to cover it. Boil until all the water evaporates.

7. Let it cool and cut slices with a sturdy thread. Roll it straight away in grated coconut.

8. Serve with a drizzle of gula melaka syrup.


Must boil Lopes until all the water evaporates or else the Lopes will be slimy. It is important that your banana leaves are in good condition, not too old or breaking apart so it holds it’s shape.

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