KETUPAT

Ketupat is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines.
-------------------------------------------------------------------------------
It made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling.
-------------------------------------------------------------------------------
Ketupat is usually eaten with rendang or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians and Malays at open houses on festive occasions such as Idul Fitri.

--------------------------------------------------------------------------------
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.



Want to learn how to make them? =

Ingredients : Serves 6

500 g
4 cups Short or medium grain rice
Water
Banana leaf or aluminium foil

Method :
Bring the water and rice to the boil.

-Cover tightly with lid.
-Turn heat very low and cook for 35-40 minutes until all water is absorbed.
-Stir vigorously with a wooden spoon.
-Then press rice into a cake tin or pie plate to a depth of about 2.5 cm (1 inch).
-Use a piece of washed and greased banana leaf or greased aluminum foil to cover the surface of the rice and put another plate on top.
-Press down very firmly the plate.
-Put a weight on top and leave at room temperature for a few hours, until very firm.
-Remove weight, plate and banana leaf and use a wet knife to cut rice into 5 cm squares.
-Serve with spicy peanut sauce.