📝 About This Recipe
Ketupat is an iconic symbol of Eid al-Fitr across Southeast Asia, representing the purity and togetherness of the holiday season. These diamond-shaped parcels feature fragrant rice compressed within a hand-woven pouch of young coconut leaves, resulting in a unique, firm texture and a subtle grassy aroma. Perfectly steamed to a dense, cake-like consistency, they serve as the ultimate vessel for soaking up rich, spicy curries and satay sauces.
🥗 Ingredients
The Casing
- 12-15 pieces Young Coconut Leaves (Janur) (Freshly woven into diamond-shaped pouches; leave a small opening at the top for filling)
The Rice Base
- 4 cups Long-grain White Rice (High-quality Jasmine or local Indonesian/Malaysian varieties work best)
- 2 liters Cold Water (For soaking the rice)
- 1 teaspoon Fine Sea Salt (To subtly season the grains)
- 2 pieces Pandan Leaves (Tied into knots to add to the boiling water for aroma)
For the Boiling Pot
- 6-8 liters Water (Enough to fully submerge the dumplings throughout the long cooking process)
- 1 tablespoon Salt (Added to the boiling water)
👨🍳 Instructions
-
1
Begin by thoroughly washing the rice in cold water, swirling with your hands and draining until the water runs clear. This removes excess starch and prevents the ketupat from becoming too sticky.
-
2
Soak the cleaned rice in fresh water for at least 30 to 60 minutes. This ensures the grains hydrate evenly, which is crucial for achieving that signature firm, compressed texture.
-
3
Drain the rice completely using a fine-mesh sieve. Sprinkle with one teaspoon of salt and toss well to ensure even distribution.
-
4
Prepare your woven coconut leaf pouches (Ketupat casings). If you are weaving them yourself, ensure the weave is tight to prevent rice from leaking out during the long boil.
-
5
Locate the opening at the top of each pouch. Using a small spoon or a funnel, fill each casing with the soaked rice until it is approximately 50% to 60% full.
-
6
Do not overfill; the rice needs space to expand and compress against the walls of the casing to form a solid cake. If underfilled, the ketupat will be mushy; if overfilled, the casing may burst.
-
7
Securely tuck the loose end of the leaf back into the weave to seal the opening completely.
-
8
Fill a very large stockpot with enough water to fully submerge all the ketupat. Add the knotted pandan leaves and a tablespoon of salt to the water.
-
9
Bring the water to a rolling boil, then carefully lower the rice pouches into the pot. Use a heavy plate or a weight to keep them submerged if they float.
-
10
Boil the ketupat over medium heat for 4 to 5 hours. Check the water level every hour and replenish with boiling water as needed to keep the pouches submerged.
-
11
Once the time is up, remove one ketupat and press it; it should feel firm and bouncy. Remove all pouches from the pot and immediately hang them up or place them in a colander.
-
12
Allow the ketupat to drip dry and cool completely at room temperature for at least 3-4 hours before serving. This cooling period is vital for the rice to 'set' into its final compressed form.
💡 Chef's Tips
Use 'Janur' (young coconut leaves) for the most authentic flavor; they are more pliable and aromatic than older leaves. If you cannot find coconut leaves, you can use specialized food-grade plastic boiling bags, though the flavor will lack the herbal notes. Always use boiling water when topping up the pot to maintain a consistent temperature and ensure even cooking. Ensure the rice is high-quality long-grain; short-grain or glutinous rice will result in a texture that is too soft for traditional ketupat. Hang the cooked ketupat in a breezy area to dry; this prevents the leaves from becoming slimy and helps them stay fresh for up to 2 days.
🍽️ Serving Suggestions
Serve sliced into bite-sized cubes alongside Beef Rendang for the ultimate festive feast. Pair with Sayur Lodeh (vegetables in coconut milk soup) to let the rice soak up the creamy broth. Accompany with chicken or lamb Satay and a generous dollop of spicy peanut sauce. Top with fried shallots and shrimp crackers (kerupuk) for added texture and crunch. Serve with Sambal Goreng Ati (spicy liver and potatoes) for a traditional Indonesian Eid experience.