Ketupat Palas Manis (Sweet Coconut)
85% asli · Malaysian
A sweeter variation of Ketupat Palas, this version incorporates palm sugar (gula melaka) into the rice mixture, giving it a rich caramel flavor and a darker hue. It's often enjoyed as a dessert.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Glutinous rice500g
- Coconut milk400ml
- Palm sugar (Gula Melaka)150g
- Salt1/2 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 coconut milk, chopped palm sugar, and salt. Heat gently until palm sugar dissolves. Strain if necessary.
- 3
Add the glutinous rice to the sweetened coconut milk mixture. Stir well.
- 4
Cook over medium heat, stirring occasionally, until the liquid is mostly absorbed and the rice is sticky.
- 5
Prepare the palm leaves by washing and trimming. Fold each leaf into a diamond pouch shape.
- 6
Spoon the sweet glutinous rice into the palm leaf pouches, filling them about two-thirds full.
- 7
Fold the top of the leaf over the rice and secure it.
- 8
Arrange the filled ketupat pouches in a large pot, ensuring they are tightly packed.
- 9
Add enough water to completely submerge the ketupat. Bring to a boil, then reduce heat and simmer for at least 3 hours, or until the rice is very tender.
- 10
Remove from water and let cool slightly before serving.
