Classic Ketupat Palas Daun Lerek
Hidangan tradisional · Malaysian
A traditional Malay delicacy, Ketupat Palas is a diamond-shaped rice cake wrapped in palm leaves (daun lerek), boiled until the rice is tender and sticky. It's often served during festive occasions and celebrations.
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Bahan
- Glutinous rice500g
- Coconut milk400ml
- Salt1 tsp
- Wateras needed
- Young palm leaves (Daun Lerek)20-25 pieces
Langkah
- 1
Wash the glutinous rice thoroughly and drain.
- 2
In a pot, combine glutinous rice, coconut milk, and salt. Stir well.
- 3
Cook the rice mixture over medium heat, stirring occasionally, until the liquid is mostly absorbed and the rice is sticky. Do not overcook.
- 4
Prepare the palm leaves by washing and trimming any tough ends. Fold each leaf into a diamond pouch shape, ensuring it's sealed at the bottom.
- 5
Spoon the cooked glutinous rice into the palm leaf pouches, filling them about two-thirds full.
- 6
Fold the top of the leaf over the rice and secure it by tucking it in or tying with a thin strip of palm leaf.
- 7
Arrange the filled ketupat pouches in a large pot, ensuring they are tightly packed to maintain their shape.
- 8
Add enough water to completely submerge the ketupat. Bring to a boil, then reduce heat and simmer for at least 2-3 hours, or until the rice is very tender and the leaves have softened.
- 9
Remove the ketupat from the water and let them cool slightly before serving. They can be served warm or at room temperature.
