38min 4 ppl
Ketupat
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 6 steps
Medium: 31–60 min or 7–12 steps
About this dish
Rice packed loosely into woven palm-leaf pouches and simmered for hours until it presses into firm, diamond-shaped cakes — the classic accompaniment to satay and rendang.
Allergy Info
None
Diet Info
Vegan
Ingredients
Dried Goods
- Jasmine ricerinsed until the water runs clear400 g
- Ketupat Leaf Poucheswoven palm-leaf casings8 pieces
- Waterfor boiling3 l
Spices & Seasonings
- Fine sea salt1 tsp
Utensils
- Large saucepan
- Sharp knife
- Chopping board
Method
1
Rinse the rice repeatedly in cold water until it runs clear, then drain well.
Approx. 3 minutes
2
Spoon the rinsed rice into each woven pouch until it is only half full, leaving room for the grains to swell, then close and secure the opening.
Approx. 10 minutes
3
Bring the water to a rolling boil in a large saucepan, stir in the salt, then lower in the filled pouches so they are fully submerged.
Approx. 3 minutes
4
Simmer the ketupat for 4 hours, topping up with boiling water every hour so the pouches never sit above the waterline.
Approx. 8 minutes
5
Lift the pouches out, hang them up and leave to drain and cool until firm enough to handle.
Approx. 3 minutes
6
Cut the casings open, turn out the set rice cakes and slice into cubes to serve.
Approx. 5 minutes
