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