Ketupat
Rice dumpling.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Wash the rice thoroughly until the water runs completely clear, then drain and soak for 30 minutes. Mix with a little salt.
- 2
Prepare the woven palm leaf pouches. Carefully open the top slit of each pouch.
- 3
Fill each woven pouch only half or two-thirds full with the soaked rice, leaving room for expansion.
- 4
Seal the pouches tightly so no rice grains can escape during cooking.
- 5
Submerge the pouches completely in a large pot of boiling water. Boil continuously for 2 to 3 hours, topping up with hot water as needed.
- 6
Remove the ketupat from the water and hang them to cool and drain thoroughly before slicing into firm, diamond-shaped cakes.
Plan it in Listahan
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