👨‍🍳 作り方

1. 1

   Prepare the Ketupat casings: Carefully weave the palm leaves into diamond-shaped pouches. This is a traditional skill that requires practice. Ensure the weave is tight enough to hold the rice but allows for expansion. Each pouch should have an opening at one end.

   ⏱️ 2 hours
2. 2

   Fill the casings: Rinse the rice until the water runs clear. Drain well. Using a funnel or your fingers, fill each woven pouch about two-thirds full with the uncooked rice. Do not overfill, as the rice will expand significantly during cooking.

   ⏱️ 20 minutes
3. 3

   Cook the Ketupat: Place the filled rice pouches into a large pot. Cover completely with water. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 3 to 4 hours. The water level should be maintained; add more boiling water if necessary to keep the ketupat submerged. The ketupat are done when they are firm to the touch and the rice inside is fully cooked and compacted.

   ⏱️ 3-4 hours
4. 4

   Cool and serve: Carefully remove the cooked ketupat from the pot using tongs. Let them drain and cool on a wire rack for at least 30 minutes. The casings will tighten as they cool. Once cooled, they can be served whole or sliced into smaller pieces. Ketupat is traditionally served with dishes like rendang, satay, or other rich curries.

   ⏱️ 30 minutes (cooling)