Ketupat – packaged rice

Posté dans : Brunei, Indonesia, Malaysia, Philippines, Simmered dish, Singapore | tag(s) : par azizen.
Ease : 3
Cost : 1
Spicy :
People : 6
Baking : 3-4 Hours
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Ingredients :

  • pandanus leaves or young coconut or Licuala
  • 3 cups of basmati rice or sticky rice

Preparation :

Make the packets of ketupat using the leaves as in the drawing.

Wash rice until water runs clear, then drain. Fill each ketupat rice and close by exerting pressure.

When all ketupat are pressed and closed, tie them together in packages of ten to cook them more easily.

Boil water in a large saucepan, then add them. Cook for 3 to 4 hours and not forgetting to add water several times to avoid burning the pan.

Once ketupat’s cooked, remove from saucepan and drain and serve.

Anecdotes : The ketupat is served at the lunch of Hari Raya and sold by peddlers or hawkers. It is known from ketupat nasi name and accompanies the satay during the festivities of Kedah. Specialy for the end to fast of Ramadan, people eat the ketupat, rice cooked in a braiding dried leaves pandanier of diamond shaped.
There are many varieties of ketupat, including two of most common which are the ketupat nasi and pulut ketupat. Nasi Ketupat is made of white rice and wrapped in a square shape with palm leaves and the coconut, the ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using leaves of Licuala. The pulut Ketupat is also called “ketupat daun palas” in Malaysia.

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