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|Alternative names||Leupeut (Sundanese), Lepat (Malay/Indonesian)|
|Place of origin||Indonesia|
|Region or state||Java|
|Created by||Javanese and Sundanese cuisine|
|Main ingredients||Sticky rice, coconut milk, peanuts, wrapped in young coconut leaf|
|Cookbook: Lepet Media: Lepet|
Lepet (Javanese), Leupeut (Sundanese) or Lepat (Malay/Indonesian) is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). It is a delicacy commonly found in Javanese and Sundanese cuisine of Java, Indonesia, and often consumed as snack. It is similar to lontong, but with stickier texture and richer flavour acquired from coconut milk and peanuts.
Lepet is made by steaming the ketan (sticky rice) until half cooked in coconut milk mixed with pandan leaf and salt, well until all of the coconut milk are absorbed into the sticky rice. Then the half-cooked coconut milk sticky rice is mixed further with grated coconut flesh and peanuts, then wrapped inside janur (young yellowish coconut leaf) in cylindrical-shape secured with strings made from coconut leaf fibers or any kind of strings. These rice packages inside this coconut leaf then steamed further until completely cooked. The most common filling is common peanuts, however other kinds of beans, such as kidney beans, cowpea, jack bean or corn might also be used.
In Sundanese area of West Java, it is known as leupeut usually made in smaller size with peanut fillings, and usually consumed with tahu sumedang fried tofu. It is a popular snack in Kuningan and Sumedang Regency.
In Sumatra and Malay Peninsula, there is similar-named food called lepat, although the recipe and method slightly different, as lepat uses palm sugar and grated coconut flesh fillings, and wrapped inside banana leaf instead of young coconut leaf.
- "Lepet Ketan & Kacang Tolo" (in Indonesian). Sajian Sedap. Retrieved 31 July 2014.