Recipe: Ketupat
A must-have during the celebration of Hari Raya, ketupat is synonymous with the Malay culture. It comes in different shapes, sizes, and even fillings, the festivity won’t be complete without the presence of ketupat on the dinner table for everyone to dig in. Some like it with rendang, others with peanut sauce, nonetheless it is still amazing on its own.
The significance of ketupat is not only restricted within Malaysian but also widely enjoyed by those beyond the land. There are two types of ketupat, namely ketupat nasi and ketupat daun palas. The main difference between them is their shape, whereby the diamond-shaped is the ketupat nasi while the triangular-shaped is ketupat daun palas.
Taking the example of ketupat daun palas; to eat, you have to untie the securely-fastened knot and slowly unravel it, revealing the beautiful shiny flesh, that is the rice. And that is the beauty of ketupat, the weaves represent our trespasses, while the white flesh symbolises the purity of the heart forgiving one another of those trespasses.
Want to learn how ‘ketupat daun palas’ is made for your next Raya? Ketupat making is not for the faint heart as it needs a little practice when it comes to lacing the leaves, but with repetition and a little bit of patience, you’ll get there. Here are the steps in making your very own ketupat.
Ingredients:
- 1kg Glutinous Rice
- ½ kg Concentrated Coconut Milk
- 1 cup Water
- 1 ½ tsp Salt
- Pandan Leaves
- Fan Palm Leaves
Directions:
- Wash the rice and let it soak in water for 12 hours.
- Drain the water and add the coconut milk, water, salt, and the pandan leaves. Make sure to have the coconut milk levelled with the rice.
- Cook the mixture over medium heat.
- Stir the rice until it is half cooked and the coconut milk and the rice are well mixed.
- Turn off the stove and let it cool.
- Clean each of the fan palm leaves from any dirt and dust with a damp towel.
- Shape one end of the leaf into a cone shape.
- Insert the half-cook rice into a cone while securely holding the leaf.
- Pull the excess side of the leaf over the opening of the ketupat to cover it, shaping it into a triangular-shape.
- Wrap it once again, following the triangular-shape of the ketupat, making it secure.
- Weave the end of the leaf under one of the folds of the shaped ketupat.
- Pull tightly and make a knot, securing it.
- Placed all the ketupat inside a pot and fill it with water until it covers the ketupat.
- Boil it for about 30-40 minutes until the ketupat is fully cooked.
- Let it cool and enjoy the delicious ketupat.
Notes: If you have difficulties folding the ketupat, don’t worry about it. You could always find a video on how to fold a ketupat. Practice makes perfect.
