What is Lepat Kacang? In the just published book " A Baba Malay Dictionary" by William Gwee Thian Hock.
He defines it as a glutinous rice and soya bean cooked in a leaf packet. To me this is a simple kueh using readily available ingredients (glutinous rice, soya beans and grated coconut).
The Nyonya version of Lepat Kacang comes wrap in triangular packets using Doan Nipah (Attap Leaves) and is only made subject to the availability of the leaves. Sadly the Nyonya Lepat Kacang is very hard to come by here in Singapore.
I would have to wait for my supply from Malacca to enjoy this old forgotten kueh.....
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