Ketupat – an awesome rice dish
Ketupat! Just as the name, you will also find this recipe to be uniquely different and delicious in every sense. It doesn’t make use of Basmati Rice but sticky rice that works well for this.
Origin: It’s a type of dumpling from Indonesia, Malaysia, and the Philippines! So, yay this is an international recipe you see. 🙂
Before starting, you first need to know how exactly to make a Ketupat which is weaved using coconut leaves or woven palm leaf pouch which in itself is an art. This you can learn by surfing on net while we explain to you the simple recipe.
Empty ketupat casings – when selecting ketupats, choose those that are as green as possible without the brown edges
1) Wash empty ketupats casings and set aside to drain.
2) For 30 small ketupat casings, use about 1-1/2 kilos of plain local rice
3) Wash rice and then set aside to dry. It is easier to fill up ketupats when rice is dry, or the rice will stick to your fingers.
4) Make the ketupat opening larger at the end where the longer leaves are and fill up to 45% full of the casings with rice.
5) Seal that opening by tightening the leaves with a pulling motion. Knot them twice.
6) At the opposite end of the ketupat casings where there are two short parts of the coconut leaves jutting out, tuck the loose ends into the ketupat to seal the hole.
Ketupats being boiled in large pot of water
7) Bring a large pot of water (add 3 tbsps of salt) with ketupats to a boil. Lower heat to small and simmer the filled ketupats for 5 hours, ensuring that they are covered with water at all times, i.e. refill water when the water level goes down. This makes the ketupat rice last longer and not go bad easily in a few days.
Serve Ketupats with Mix Vegetable or Chutney
And the dish is ready. If you try it, do share with us the experience.