Banana leaves, cut into rectangles of 30x25cm pieces
1/2 cup palm sugar (gula Melaka), grated
1/2 cup brown sugar
2 pandan leaves, knotted
Put pandan leaves and 1¼ cup water in a food processor and whiz to blend. Strain to get about 300ml pandan juice.
Combine pandan juice and glutinous rice together in a stainless steel bowl. Place in a steamer and steam until rice is just cooked. Halfway through steaming, remove cover and stir the rice to prevent it from sticking to the bottom of the bowl.
Scoop spoonfuls of cooked glutinous rice onto each banana leaf rectangle and roll up into a cylinder. Make the rolls compact and tie up one end with a piece of raffia. Also tie the other end (make sure that the rice is pressed tightly together). Makes about 6-7 rolls approximately, depending on the size of the roll.
Place about 3-4 rolls each time into a pot of boiling water. Simmer for 20 minutes or until rice is fully cooked through.
Dish out and drain on a colander and leave aside to cool completely.
Open up the rolls and slice the glutinous rice. Use a piece of thick thread to cut through or use a wet knife to slice.
Mix the grated white part of the coconut with salt in a mixing bowl. Toss the slices of glutinous rice or lopes in the grated coconut and arrange on serving plates. Serve dipped with brown sugar syrup or drip the syrup over the rice pieces.
For the syrup, put the grated palm and brown sugar and water into a saucepan. Bring to a boil. When the sugars have dissolved, add the pandan leaves and cook until the liquid turns syrupy. Strain and leave to cool before use.