Malay

Lepat Labu

by Lisa K. on Sun, May 20, 2018

This wonderful kuih comes from the heartland of Perak. Subtly sweet from ripen pumpkin and firm, it gets its signature aroma from grated coconut and the banana leaf it is steamed in. An awesome time time treat!

A healthy vegan snack!

Serves 8 - 10 people

Make sure there are no holes on banana leaves so the mixture will not leak out during steaming.

If mixture is too soft, add more flour until the consistency is firm enough to scoop.

Foodster's Verdict

Lepat Labu

Difficulty

  • Preparation
    25minutes
  • Total
    1hour 5minutes
INGREDIENTS
    1 medium pumpkin, this is about 500g of pumpkin flesh
    1 ½ cups sugar
    3 cups plain flour
    ½ cup thick coconut milk (first press)

    1 cup grated white coconut
    Pinch of salt

    8 - 10 banana leaves
METHOD

1. Clean and prepare banana leaves and cut it into 8” x 5” rectangular pieces.

2. Peel and deseed pumpkin. Cut into rough chunks. Steam until fork tender (about 10 minutes) and mash it fine in a mixing bowl. Add in sugar and mix until well combined.

The best pumpkin to use are the green skin type. They are softer and much sweeter.

3. Add in plain flour and thick coconut milk, mix until smooth.

4.Season grated coconut with a bit of salt (taste that it’s to your liking).

5.Take one scoop of pumpkin mixture, spread onto center of a banana leaf and put in grated coconut. Cover it with a bit more pumpkin mixture. Fold the longer side over each other and tuck the ends below to seal in the pumpkin mixture.

Each parcel is about 2 tablespoonful.

A perfect little parcel.

6.Steam for 30-40 minutes. Check after 30 minutes to see if it's cooked.

One is definitely not enough!

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