Ketupat

🛒 Ingredients

• White Rice 50 g · 180 kcal

👨‍🍳 Instructions

1. If using fresh casings, carefully weave the young palm leaves into diamond-shaped ketupat pouches; this requires skill and patience.
2. Wash the white rice thoroughly until the water runs clear, then drain it well.
3. Fill each ketupat pouch about two-thirds full with the washed rice, ensuring not to overfill as the rice will expand.
4. Arrange the filled ketupat pouches in a large pot and cover them completely with water, adding a pinch of salt if desired.
5. Bring to a rolling boil, then reduce heat and simmer for 3-4 hours, ensuring the water level remains consistent by topping it up as needed.
6. Once cooked, remove the ketupat from the pot and hang them to drain and cool completely.
7. To serve, carefully slice open the cooled ketupat with a sharp knife and cut the compressed rice cake into smaller cubes.
8. Serve as a staple accompaniment to various Indonesian or Malaysian dishes such as rendang, satay, or gulai.