📝 About This Recipe
Ketupat is an iconic Southeast Asian treasure, most famously served during Eid celebrations to symbolize purity and gratitude. These diamond-shaped parcels of compressed rice are slowly simmered in woven palm leaf pouches, resulting in a firm, silky texture that perfectly absorbs rich gravies. Whether paired with a spicy beef rendang or a creamy vegetable lodeh, this humble rice cake is the ultimate vessel for the bold, aromatic flavors of Malay and Indonesian cuisine.
🥗 Ingredients
The Rice Base
- 1 kg Long-grain white rice (high-quality jasmine or local long-grain rice; avoid glutinous rice)
- 1 teaspoon Salt (to lightly season the grains)
- 2-3 pieces Pandan leaves (tied into a knot for aromatic infusion)
The Casing
- 20-25 pieces Young coconut palm leaves (Janur) (woven into diamond-shaped pouches (Ketupat shells))
- 6-8 liters Water (enough to fully submerge the pouches during boiling)
For the Boiling Liquid (Optional Aromatics)
- 2 stalks Lemongrass (bruised to release oils)
- 2 tablespoons Salt (added to the boiling water)
👨🍳 Instructions
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1
Thoroughly wash the long-grain rice in cold water, rubbing the grains gently between your palms, until the water runs completely clear. This removes excess starch and ensures the rice cakes don't become too sticky.
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2
Soak the cleaned rice in fresh water for at least 30 minutes. This allows the grains to hydrate slightly, ensuring even cooking throughout the long boiling process.
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3
Drain the rice well using a fine-mesh sieve and toss with one teaspoon of salt to season the grains from within.
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4
Prepare your woven ketupat shells. If you are weaving them yourself, ensure the weave is tight to prevent rice from leaking out, but leave a small opening at one corner for filling.
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5
Using a small funnel or a spoon, fill each woven pouch with the soaked rice. Fill them only halfway (about 50-60% full). This is crucial as the rice needs space to expand and compress against the walls of the pouch to create the firm texture.
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6
Carefully thread the loose end of the palm leaf back into the weave to seal the opening securely. Ensure there are no large gaps.
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7
Tie the tails of the ketupat together in bunches of 5 or 10. This makes them easier to submerge and remove from the large pot.
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8
Fill a very large stockpot with water, adding the bruised lemongrass, knotted pandan leaves, and 2 tablespoons of salt. Bring the water to a rolling boil.
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9
Gently lower the ketupat bunches into the boiling water. They must be completely submerged; if they float, use a heavy heat-proof plate to weigh them down.
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10
Boil the ketupat on medium-low heat for 4 to 5 hours. Check the water level every hour and replenish with boiling water as needed to keep the pouches covered.
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11
After 4-5 hours, remove one ketupat to test. It should feel firm and bouncy. Remove all bunches from the pot and hang them up in a cool, airy place.
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12
Allow the ketupat to drip dry and cool completely at room temperature for at least 4-6 hours (ideally overnight). The rice needs this time to set and firm up properly.
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13
To serve, cut the palm leaf casing open with scissors, slice the compressed rice cake into bite-sized cubes, and serve at room temperature.
💡 Chef's Tips
Always use old rice (stored for at least 6 months) if possible, as it absorbs more water and creates a firmer cake. Never fill the pouches more than halfway; overfilling will result in undercooked rice grains in the center. If you cannot find fresh palm leaves, you can use 'Ketupat Palas' (triangular) style with glutinous rice or use food-grade plastic boiling bags as a modern shortcut, though the flavor will lack the herbal note of the leaves. Ensure the ketupat are hung to dry; if they sit in a bowl while cooling, the bottom ones will become soggy from trapped moisture. To prevent spoilage, ensure the ketupat are completely dry before storing; they can last 2-3 days at room temperature in a well-ventilated area.
🍽️ Serving Suggestions
Serve with Beef Rendang for the ultimate festive Malay experience. Pair with Sayur Lodeh (vegetables in coconut milk soup) for a comforting vegetarian-friendly meal. Accompany with Chicken or Beef Satay and a thick, spicy peanut dipping sauce. Serve alongside Sambal Goreng Pengantin (spicy stir-fried beef lung and liver) during traditional weddings. Enjoy with a side of Serunding (spiced coconut flakes) for added texture and savory depth.