Recipe - Raisin Pandan Rice Cake (Kuih Lopes Pandan Kismis)

California Raisin Kuih Lopes: A Delightful Twist on a Classic Treat

If you love traditional Southeast Asian desserts, then Kuih Lopes is a must-try! This soft, chewy pandan-infused rice cake is usually served with palm sugar syrup (gula melaka) and coated in freshly grated coconut. But today, we’re giving it an exciting twist—with the natural sweetness of California Raisins, making it even more irresistible.

Why You'll Love This Recipe

✔️ Country Farm Organics Raisins originates from California, hence it can be called as California Raisins.

✔️ Aromatic & Naturally Colored – Infused with pandan leaves, giving it a fragrant and vibrant green hue.
✔️ Sweet & Chewy Perfection – The glutinous rice provides a satisfying texture, enhanced by juicy California Raisins.
✔️ A Healthier Sweet Treat – California Raisins are naturally sweet, reducing the need for excess sugar.
✔️ Perfect for Special Occasions – This traditional kuih is a festive favourite, great for sharing with family and friends.

Ingredients You’ll Need

Servings: Makes 10-12 portions

For the Kuih Lopes:

150g California Raisins
600g glutinous rice
10 large pandan leaves, washed and sliced into strips
250ml 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

For the Syrup:

300g palm sugar (gula melaka), roughly chopped
150ml water
2 pandan leaves, tied in a knot

How to Make California Raisin Kuih Lopes

1. Prepare the Glutinous Rice

Rinse the glutinous rice several times until the water runs clear. Soak it in fresh water (about 3 cm above the rice) for 2 hours.

2. Make the Pandan Extract

Blend sliced pandan leaves with 250ml water until smooth. Strain the mixture through a sieve, squeezing the leaves to extract as much juice as possible. Discard the solids and set the pandan extract aside.

3. Steam the Rice

Drain the soaked rice and transfer it to a shallow steaming container. Mix in the pandan extract and lime water, stirring well. Steam over boiling water for 25 minutes. Once steamed, mix in California Raisins and fluff with a fork for even distribution.

4. Shape the Kuih Lopes

Divide the rice into three equal portions and roll each into a log shape. Wrap them tightly in banana leaves and secure both ends with string. Steam again for 15 minutes.

5. Make the Palm Sugar Syrup

While steaming, prepare the syrup by simmering palm sugar (gula melaka), pandan leaves, and water until the sugar dissolves into a thick syrup. Strain and set aside.

6. Serve and Enjoy!

Once cooled, unwrap the rice rolls and slice them into 1.5 cm thick rounds. Coat each slice with grated coconut and a pinch of salt. Drizzle with palm sugar (gula melaka) syrup before serving.

A Sweet Tradition with a Healthy Twist

Kuih Lopes is a beloved traditional dessert, often enjoyed during festive occasions. With the addition of California Raisins, this classic treat becomes even more delightful—enhancing the sweetness naturally without overpowering the flavors of pandan and coconut.

Try making this California Raisin Kuih Lopes at home and experience the perfect balance of flavours and textures. Let us know how it turns out! 🍃🍚✨

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